Description
Cheesy Garlic Chicken Wraps are a delicious and quick-to-make meal featuring tender shredded chicken mixed with creamy cheeses and garlic, all wrapped in a warm, crispy tortilla. Perfect for a satisfying lunch or easy dinner, these wraps combine rich flavors with a crispy texture cooked on the stovetop.
Ingredients
Scale
Chicken Filling
- 2 cups cooked chicken breast, shredded or chopped
- 1 cup shredded mozzarella or cheddar cheese
- 1/4 cup cream cheese, softened
- 2 tablespoons sour cream or plain Greek yogurt
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Wraps
- 4 large flour tortillas or wraps
- 1 tablespoon olive oil or melted butter (for crisping)
Instructions
- Prepare the Filling: In a medium bowl, combine the shredded or chopped cooked chicken breast with shredded mozzarella or cheddar cheese, softened cream cheese, sour cream or plain Greek yogurt, minced garlic, chopped fresh parsley, garlic powder, salt, and black pepper. Mix thoroughly until the mixture is creamy and well combined.
- Assemble the Wraps: Spoon the chicken and cheese mixture evenly onto the center of each flour tortilla. Spread the filling slightly, then fold in the sides of the tortilla and roll it up tightly like a burrito to form a wrap.
- Cook the Wraps: Heat olive oil or melted butter in a skillet over medium heat. Place each wrap seam-side down in the skillet and cook for 2 to 3 minutes on each side, or until the tortillas turn golden brown and crispy.
- Serve: Remove the wraps from the skillet, slice each wrap in half if desired, and serve warm. These wraps pair excellently with marinara sauce, ranch, or garlic dipping sauces.
Notes
- Serve with marinara, ranch, or garlic sauce for dipping to enhance the flavor.
- For added flavor, mix in cooked spinach, chopped bacon, or sun-dried tomatoes with the chicken mixture.
- To save time, you can use rotisserie chicken instead of cooking chicken breast yourself.
