Description

Craving a quick, savory meal that’s packed with flavor and gooey cheese? What if you could whip up a delicious wrap with tender chicken and a creamy garlic-cheese filling in under 30 minutes? Say hello to Cheesy Garlic Chicken Wraps! These wraps combine shredded chicken, a rich cheese mixture, and warm tortillas, crisped to perfection with a garlic-infused kick. Perfect for weeknight dinners, lunch on the go, or casual gatherings, they’re easy to make and endlessly satisfying.

Ingredients

For the Cooked Chicken

Chicken (2 cups, shredded or diced): Provides a hearty, protein-packed base; use rotisserie, grilled, or poached chicken.

For the Cheese Filling

Mozzarella or Cheddar Cheese (1½ cups, shredded): Adds gooey, melty texture and savory flavor.
Cream Cheese (¼ cup, softened): Creates a creamy, rich base for the filling.
Butter (2 tbsp, melted): Infuses the chicken with richness and sautéed garlic flavor.
Garlic (3 cloves, minced): Brings bold, aromatic depth to the filling.
Sour Cream (¼ cup): Adds tanginess and smooths out the cheese mixture.
Garlic Powder (1 tsp): Enhances the garlic flavor with a subtle, even kick.
Italian Seasoning (1 tsp): Infuses the filling with classic herb notes (oregano, basil, thyme).

For the Wraps

Large Tortillas (4, about 10-inch): Serve as the sturdy, flexible wrap for the filling.

For Seasoning

Salt and Pepper (to taste): Enhance and balance the overall flavors.

For Garnish

Fresh Parsley (chopped): Adds a fresh, colorful finishing touch.

Substitutions and Variations

Chicken: Use shredded turkey, pulled pork, or a plant-based chicken alternative for vegetarian wraps.
Cheese: Swap mozzarella or cheddar with Monterey Jack, pepper jack, or a vegan cheese blend.
Cream Cheese: Substitute with Greek yogurt or vegan cream cheese for a lighter or dairy-free option.
Sour Cream: Replace with plain yogurt or a dairy-free sour cream alternative.
Tortillas: Use whole wheat, spinach, or gluten-free tortillas; smaller tortillas (8-inch) yield 6 smaller wraps.
Butter: Swap with olive oil or vegan butter for sautéing.
Garlic: Use ½ tsp garlic paste or ¼ tsp dried garlic granules if fresh garlic is unavailable.
Italian Seasoning: Substitute with a mix of dried oregano, basil, and thyme, or use taco seasoning for a spicy twist.
Add-Ins: Mix in ¼ cup diced bell peppers, spinach, or mushrooms with the chicken for extra veggies.
Vegan Option: Use plant-based chicken, vegan cheese, vegan cream cheese, vegan sour cream, and vegan butter.
Gluten-Free: Use gluten-free tortillas and ensure all seasonings are gluten-free.

Cook Mode Prevent your screen from going dark

Instructions

Sauté the Garlic:
- Melt 2 tbsp butter in a large skillet over medium heat.
- Add 3 cloves minced garlic and sauté for 1–2 minutes until fragrant but not browned, stirring constantly to prevent burning.
- Tip: Keep the heat medium to avoid scorching the garlic, which can turn bitter; stir continuously for even cooking.
Cook the Chicken:
- Add 2 cups shredded or diced chicken to the skillet, along with 1 tsp garlic powder, 1 tsp Italian seasoning, and salt and pepper to taste.
- Stir to coat the chicken in the garlic butter and seasonings, heating through for 2–3 minutes until warmed and fragrant.
- Remove from heat and set aside.
- Tip: Use pre-cooked chicken for speed, and ensure it’s evenly coated with seasonings for maximum flavor.
Prepare the Cheese Filling:
- In a medium mixing bowl, combine ¼ cup softened cream cheese, ¼ cup sour cream, and ¾ cup shredded mozzarella or cheddar cheese (half of the total cheese).
- Mix with a spatula or spoon until smooth and well blended, about 1 minute.
- Add the garlic-seasoned chicken to the cheese mixture and stir until fully combined, about 1 minute.
- Tip: Soften cream cheese at room temperature for 30 minutes for easier mixing, and ensure no lumps remain for a creamy filling.
Assemble the Wraps:
- Lay 4 large tortillas flat on a clean surface.
- Divide the chicken-cheese mixture evenly among the tortillas (about ½ cup per wrap), spreading it down the center of each tortilla, leaving a 1-inch border on the sides.
- Sprinkle the remaining ¾ cup shredded cheese evenly over the filling (about 3 tbsp per wrap).
- Fold the sides of each tortilla over the filling, then roll tightly from the bottom up to form a wrap, ensuring the filling is enclosed.
- Tip: Spread the filling evenly to avoid overstuffing, and roll tightly to prevent the wraps from unrolling during cooking.
Cook the Wraps:
- Heat a large skillet or grill pan over medium heat (no oil needed unless the pan is not non-stick).
- Place the wraps seam-side down in the skillet, cooking for 2–3 minutes per side until golden brown and crisp, and the cheese inside is melted.
- Cook in batches if needed to avoid overcrowding, keeping cooked wraps warm in a 200°F (93°C) oven.
- Tip: Press gently with a spatula while cooking for even browning, and flip carefully to maintain the wrap’s shape.
Garnish and Serve:
- Transfer the wraps to a serving platter or plates.
- Sprinkle with freshly chopped parsley for a pop of color and freshness.
- Serve warm, optionally with a side of marinara sauce, ranch, or extra sour cream for dipping.
- Tip: Slice wraps in half diagonally for an attractive presentation, and serve immediately to enjoy the melty cheese.