Cheesy Garlic Chicken Wraps

What are these amazing things?

So, these Cheesy Garlic Chicken Wraps are basically what happens when your favorite garlic bread, a chicken quesadilla, and a burrito have a delicious baby. I came up with these one night when I was craving something cheesy but still wanted protein, and let me tell you – they’ve become a weekly staple in my house. They’re ridiculously easy to make but taste like something you’d pay $15 for at a restaurant. The tortillas get all crispy and garlicky on the outside while the inside is packed with juicy chicken and melty cheese. Seriously, it’s comfort food heaven.

Why You’ll Love This Recipe

• These wraps are ready in about 20 minutes flat. Perfect for those “I’m hungry NOW” moments.
• They use stuff you probably already have in your fridge and pantry.
• The garlic butter on the outside makes the tortillas crisp up like a dream – no more sad, soggy wraps!
• They’re totally customizable. Add whatever veggies or extras you have lying around.
• Great for using up leftover chicken (rotisserie chicken from the store works amazing too).
• Kids absolutely demolish these things. My nephew who “hates everything” ate two in one sitting.
• They reheat surprisingly well for lunch the next day (if there are any leftovers, which there probably won’t be).

The Good Stuff You’ll Need

For the Chicken Filling:

• 2 cups cooked chicken, shredded or diced (leftover, rotisserie, or quickly sauté some)
• 1 tablespoon olive oil (if cooking fresh chicken)
• 2 teaspoons Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes (optional if you like a little kick)
• Salt and pepper to taste
• 1/4 cup chicken broth or white wine (to keep everything juicy)

For the Cheese Mixture:

• 2 cups shredded cheese (I use a mix of mozzarella and cheddar, but use whatever melts good)
• 4 oz cream cheese, softened (this makes it extra creamy and helps everything stick together)
• 1/4 cup grated Parmesan (the real stuff, not the sawdust in the green can)
• 2 green onions, sliced thin
• 1 small jar roasted red peppers, drained and chopped (about 1/3 cup)
• 1 handful fresh spinach, roughly chopped (about 1 cup)

For the Garlic Butter Exterior:

• 4 tablespoons butter, softened
• 3 cloves garlic, minced (or more, I don’t judge)
• 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
• 1/4 teaspoon salt

Everything Else:

• 6 large flour tortillas (the burrito-sized ones)
• Ranch or marinara for dipping (totally optional but totally delicious)

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Let’s Do This

Prep the Chicken (5 minutes if using pre-cooked chicken):

1. If your chicken is already cooked, shred or dice it into small pieces and set aside.
2. If cooking fresh chicken: Cut about a pound of chicken breasts into small pieces. Heat olive oil in a skillet over medium-high heat. Add chicken, Italian seasoning, garlic powder, red pepper flakes, salt, and pepper. Cook until chicken is no longer pink, about 5-6 minutes.
3. Add the chicken broth or wine to the pan, stir, and let it simmer for 1-2 minutes until most of the liquid is absorbed but the chicken is still juicy. Remove from heat and let it cool slightly.

Make the Cheese Mixture (5 minutes):

1. In a large bowl, mix the softened cream cheese until smooth.
2. Fold in the shredded cheeses, Parmesan, green onions, roasted red peppers, and chopped spinach. Mix until everything is well combined.
3. Add the chicken to this mixture and stir until evenly distributed. The residual heat from the chicken will help melt the cheese a bit, which is perfect.

Prepare the Garlic Butter (2 minutes):

1. In a small bowl, mix the softened butter with minced garlic, parsley, and salt until well combined. This is basically the same thing you’d spread on garlic bread and it’s AMAZING.

Assemble and Cook (10 minutes):

1. Lay out a tortilla on a flat surface. Spread about 1/6 of the chicken-cheese mixture across the lower third of the tortilla, leaving about an inch of space on the sides.
2. Fold in the sides of the tortilla, then roll it up tightly from the bottom, like you’re making a burrito. Place it seam-side down on a plate and repeat with the remaining tortillas.
3. Spread some of your garlic butter mixture on the outside of each wrap. Don’t be shy with it!
4. Heat a large skillet over medium heat. Once hot, place 1-2 wraps seam-side down in the pan (depending on how many fit comfortably).
5. Cook for 2-3 minutes per side, until the tortilla is golden brown and crispy, and the cheese inside is melty. Press down gently with a spatula as they cook.
6. Remove to a cutting board and let them rest for 1-2 minutes (if you can wait that long). Cut in half diagonally to show off those cheesy layers.

Serving Suggestions

• These are fantastic on their own, but even better with a dipping sauce. Ranch, marinara, or even buffalo sauce are all amazing choices.
• For a full meal, serve with a simple green salad dressed with just some lemon juice and olive oil to cut through the richness.
• If you want to get fancy, sprinkle some extra Parmesan and chopped parsley on top before serving.
• They pair perfectly with a cold beer or a glass of whatever wine you used in the chicken filling.
• For a party, cut them into smaller pieces (like pinwheels) and stick toothpicks in them for easy grabbing.

Switch It Up

The basic formula here is chicken + cheese + garlic butter tortilla, but feel free to get creative:

• Mediterranean Style: Use feta instead of some of the cheese, add olives, sun-dried tomatoes, and oregano.
• Buffalo Chicken: Mix some buffalo sauce into the chicken, use blue cheese in the mixture, and serve with ranch and celery sticks.
• Tex-Mex: Add black beans, corn, and taco seasoning to the chicken, and use pepper jack cheese.
• Chicken Bacon Ranch: Mix some ranch seasoning into the chicken, add crumbled bacon to the cheese mixture, and serve with extra ranch for dipping.
• Veggie Lover’s: Skip the chicken and double up on veggies – sautéed mushrooms, bell peppers, and zucchini are all great additions.
• Pizza Style: Use pizza sauce, pepperoni, and Italian seasoning. Dip in extra marinara.

Storage Tips

• These are best eaten fresh off the skillet when they’re super crispy, but leftovers are still pretty darn good.
• To store: Wrap any extras in foil and refrigerate for up to 3 days.
• To reheat: For maximum crispiness, warm them up in a skillet over medium heat for a couple of minutes per side. You can also use a 350°F oven for about 10 minutes, or an air fryer for 3-4 minutes at 350°F.
• In a pinch, microwave them for 30-45 seconds, but know they’ll be softer this way.
• I don’t recommend freezing these – the tortillas get weird and the cheese texture changes.

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Questions People Actually Ask

Q: Can I make these ahead of time?
A: You can prep the filling a day ahead and keep it in the fridge. When ready to eat, just assemble, butter, and cook the wraps. I don’t recommend assembling them too far in advance or they can get soggy.

Q: What’s the best way to warm up leftover rotisserie chicken for this?
A: I just zap it in the microwave with a splash of chicken broth before shredding it. The broth keeps it from drying out, and you’ll mix it with so many other flavors that it’ll taste freshly made.

Q: Can I use corn tortillas instead of flour?
A: I wouldn’t recommend it for this recipe. Corn tortillas are smaller and tend to crack when rolled. The flour ones get that perfect crispy-chewy texture with the garlic butter.

Q: My wrap is falling apart when I try to roll it. Help!
A: Three things: 1) Make sure you’re using large tortillas, 2) Don’t overstuff them, and 3) Warming the tortillas for about 10 seconds in the microwave before rolling makes them more pliable.

Q: I’m trying to cut back on carbs. Any suggestions?
A: You could use low-carb tortillas, which work surprisingly well. Or turn this into a “bowl” concept with the chicken-cheese mixture over some greens, topped with crispy tortilla strips for that crunch.

Q: How spicy are these?
A: As written, they’re very mild. The red pepper flakes add flavor more than heat. If you want them spicier, add some diced jalapeños to the mix or use pepper jack cheese.

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