Save Pin
Whenever I’m in a rush and want something gooey and super comforting, this melty garlic chicken wrap never lets me down. It’s packed with juicy chicken, smooth cheese, and just enough garlic to make it pop. I love fixing these after a long day when I just don’t want to fuss with dinner. They're quick, filling, and hit the spot, whether it’s for game night or a fast lunch.
I threw this together on a wild weeknight when our fridge was nearly empty and everyone wanted something tasty. Now, whenever we're in the mood for melty, cozy food, my crew begs for it. You can prep it in advance and just toast them up fresh when you want.
Tasty Ingredients
- Large tortillas: Go for soft, flexible ones that are easy to wrap and keep everything tucked inside
- Cream cheese: This is what pulls the whole filling together I let it soften a little to make it easier to mix
- Cooked chicken: Grab leftover rotisserie or poached chicken, chop or shred it for the best texture
- Minced garlic: Fresh or the stuff in a jar both work for a nice strong kick
- Black pepper: Throws in a punch of flavor so nothing tastes flat
- Shredded cheddar cheese: Makes it perfectly gooey Try sharp cheddar if you want more flavor
- Olive oil or butter: Needed for toasting the wraps, use good stuff if you have it
- Onion powder: Brings a yummy depth and helps the garlic shine
- Fresh parsley: Optional but gives a little color and a burst of freshness Hunt for the really bright green kind
Simple Step-by-Step
- Serve and Slice:
- Move the toasted wraps to your board and let them chill a minute—it makes them easier to cut. Grab a sharp knife and slice each one across so you get a nice look. Dish them up while they’re piping hot, or serve with your favorite dip or a side salad.
- Toast Those Wraps:
- Pop a bit of butter or oil in a skillet over medium heat. Wait until it sizzles, then pop your wraps in, seam-side down. That helps keep them closed snug. Let them go about three minutes until the bottom is crisp and golden. Flip and toast the other side for a couple more minutes. Don’t walk away, they brown quick!
- Build and Roll the Wraps:
- Lay out a tortilla and spoon in a good chunk of the chicken mix. Keep it piled in the center with room at the edges. Fold in the sides, then roll from the bottom up tight as you can. If it won’t stick, dab on a touch more cream cheese to seal.
- Mix Up the Filling:
- Dump chicken, cheddar, garlic, cream cheese, onion powder, black pepper, and parsley (if using) into a bowl. Mash it up really well until smooth and everything’s coated. If the cream cheese feels hard, a few seconds in the microwave helps loads.
Save Pin
Nothing beats that first gooey bite with warm cheese and a garlic kick. I like to double the filling and stash half in the freezer for busy nights. When I was a kid, we’d throw these together for movie night using whatever cheese we could grab.
Super Easy Storage
Let leftovers cool, then wrap up snug in plastic or foil. Stick them in the fridge for up to three days. When you want one, skip the microwave—just toss it straight into a dry skillet on medium-low. That’s how you get it crispy again. Microwaves make the wrap floppy, so I don’t recommend it.
Swap Ideas
Can’t find cheddar or want to try something new? Go for Monterey Jack or mozzarella instead. Got turkey from the holidays? Toss it in. You can even use chives or dill instead of parsley for a fresh twist.
Fun Ways to Serve
Try these with a crunchy salad, some salsa, or creamy ranch. Kids like to dip them in ketchup or honey mustard. Add roasted sweet potatoes or corn for a bigger meal. They’re also great sliced into rounds for party snacks.
Where It Comes From
Wraps like these are an American take on classic flatbreads and tortillas you’ll see everywhere. They borrow a little from quesadillas and deli chicken wraps. Handy for dinner since you can eat them with your hands, and everyone at the table stays happy.
Common Questions
- → What’s an easy way to make the filling creamier?
Let your cream cheese sit out to soften, then really blend it well with the chicken and other stuff to get everything smooth and creamy.
- → What if I don’t have cheddar on hand?
You can swap in mozzarella or Monterey Jack instead of cheddar and they’ll melt nicely. Each gives a different flavor and texture, so just go with what you like.
- → How do I make the outside really crunchy?
Drop your wraps seam-side down in a hot pan slicked with a bit of oil or butter. Let them toast, then flip when golden so both sides end up nice and crisp.
- → Can these be made in advance?
You bet. Prep the chicken filling and refrigerate it. Just hold off on putting them together and crisping them up until you’re ready to eat for the best crunch.
- → Got any ideas for sides?
Try serving these with a light salad, some roasted veggies, or something to dip them in like salsa or ranch. They go with whatever you’re in the mood for.