Chicken Wraps with Garlic and Cheese
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I’ve been making these garlicky, cheesy chicken wraps for quick weeknight dinners for years — they’re one of those recipes that feels indulgent but comes together in minutes. Shredded cooked chicken gets an extra punch from minced garlic and melty cheddar (or mozzarella), then it’s all wrapped and crisped until golden. You’ll find they’re perfect when you need something satisfying, portable, and family-friendly; they also pair beautifully with a green salad or fries. If you enjoy hearty chicken-and-cheese combos, you might also like my take on an autumn chicken dinner with cheese tortellini and roasted vegetables for a more substantial meal.
Why you’ll love this dish
This recipe hits a few sweet spots: it’s fast, uses leftover chicken, and gives you crispy, melty edges that make wraps feel more like an indulgent sandwich. Families and picky eaters tend to approve because the flavors are familiar — cheese, garlic, and a creamy binder — but the skillet finish adds texture and a toasty aroma that lifts the whole thing.
“A weeknight lifesaver: quick to assemble, golden and crispy on the outside, with gooey cheese and a bright garlic kick inside.”
Reasons people search for this recipe: quick lunch ideas, using leftover chicken, kid-approved dinners, or a simple party finger food. It’s also forgiving — swap cheeses or use rotisserie chicken and you’re still golden.
The cooking process explained
Before you start: the build is simple — mix, fill, roll, and pan-sear. First, combine shredded cooked chicken with shredded cheese, minced garlic, mayonnaise, salt and pepper. Lay out a tortilla, add a portion of the mixture and some shredded lettuce, then roll tightly. Heat a skillet with a little olive oil and cook the wraps seam-side down first to seal, then flip until both sides are golden and the cheese is melted. Total active time is about 10–15 minutes if your chicken is already cooked.
What you’ll need
- 2 cups cooked chicken, shredded (rotisserie or leftover roast chicken works great)
- 1 cup shredded cheese (cheddar or mozzarella) — choose cheddar for bite, mozzarella for stretch
- 1/4 cup garlic, minced (about 3–4 cloves; adjust to taste)
- 4 large tortillas or wraps
- 1/2 cup lettuce, shredded (iceberg or romaine)
- 1/4 cup mayonnaise (can substitute Greek yogurt for a lighter option)
- Salt and pepper to taste
- Olive oil for cooking
Notes and substitutions:
- No cooked chicken? Roast or poach breasts ahead of time or see this method for baked chicken that’s full of flavor: baked chicken breasts with creamed spinach and sun‑dried tomatoes.
- Swap mayo for Greek yogurt or a little sour cream for tang.
- Add a pinch of smoked paprika or chili flakes for warmth.
Step-by-step instructions
- In a medium bowl, combine the shredded chicken, shredded cheese, minced garlic, mayonnaise, and a pinch of salt and pepper. Stir until well blended. Taste and adjust seasoning.
- Lay a tortilla flat and place one quarter of the chicken mixture in a line down the center. Top with a small handful of shredded lettuce.
- Tuck the bottom edge over the filling, fold the sides in, then roll tightly to form a snug wrap. Repeat with remaining tortillas.
- Heat a skillet over medium heat and add a teaspoon or so of olive oil. Place a wrap seam-side down to seal it; press gently with a spatula.
- Cook each side until golden brown and the cheese is melty, about 2–3 minutes per side. Reduce heat a touch if the tortilla browns too fast before the cheese melts.
- Transfer to a cutting board, let rest 1 minute, slice in half on the diagonal, and serve warm.
Quick timing tip: if you’re making multiple batches, keep finished wraps in a low oven (about 200°F / 95°C) on a baking sheet to stay warm and crisp.
Serving suggestions
- Best served warm and cut in half or into thirds for appetizers.
- Pair with a crisp side: mixed green salad, coleslaw, sweet potato fries, or a simple cucumber-yogurt dip.
- For a picnic, wrap individually in parchment paper; for parties, slice into smaller pinwheels.
- Add a drizzle of hot sauce, ranch, or a garlic aioli for extra flavor contrast.
Storage and reheating tips
- Refrigerator: Store leftover wraps in an airtight container for up to 3–4 days. Because the lettuce can wilt, consider storing filling separately and assembling before reheating for best texture.
- Freezing: Wraps are best frozen without fresh lettuce. Seal tightly in foil or freezer bags and freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat in a skillet over medium-low heat to crisp the tortilla and melt the cheese (about 3–5 minutes per side), or heat in a 350°F (175°C) oven for 8–10 minutes. Avoid microwaving unless texture isn’t a priority — it can make the wrap soggy.
Food safety: because this uses already-cooked chicken, ensure it was stored properly originally and reheat to at least 165°F (74°C) if it’s been refrigerated for a couple of days.
Pro chef tips
- Mince the garlic finely and let it sit for a few minutes after chopping to mellow the bite slightly and let the flavor develop.
- Don’t overload the tortilla — too much filling prevents a tight roll and increases sogginess.
- Press the seam down in the skillet first to seal; adding a light weight (another spatula) helps maintain shape and achieve even browning.
- For extra flavor, toss the chicken with a teaspoon of lemon juice or a teaspoon of Dijon mustard before mixing.
- If you want a saucier, meltier interior, fold in a tablespoon of cream cheese or a dash of milk with the mayo. Also see a saucy pasta alternative in my cheesy garlic butter chicken fettuccine recipe for inspiration.
Creative twists
- Tex‑Mex: add chopped cilantro, a squeeze of lime, and pepper jack cheese; swap mayo for chipotle mayo.
- Mediterranean: use shredded mozzarella, add chopped olives, roasted red peppers, and a smear of tzatziki.
- BBQ chicken: mix in 2 tablespoons of BBQ sauce and use smoked cheddar; omit extra garlic if sauce is strong.
- Vegetarian swap: replace chicken with shredded roasted cauliflower or chickpeas mashed with garlic and mayo (or vegan mayo) and add extra spices.
- Breakfast wrap: add a scrambled egg and swap lettuce for sautéed spinach.
Your questions answered
Q: Can I use raw chicken in this recipe?
A: No — this recipe is built around cooked, shredded chicken. If you start with raw chicken, cook it fully first (roast, poach, or pan-sear), shred, then proceed. Pulled rotisserie chicken is the fastest option.
Q: How can I avoid a soggy wrap?
A: Use a thin layer of filling, keep wet ingredients (dressings, tomatoes) minimal, or add lettuce and assemble right before eating. For make‑ahead meals, store filling and tortillas separately.
Q: What cheese is best for melting?
A: Cheddar melts well and adds flavor; mozzarella gives great stretch and milder flavor. A blend of both works beautifully.
Q: Are these safe to freeze?
A: Yes, but omit fresh lettuce before freezing. Freeze tightly wrapped and consume within ~2 months for best quality. Reheat thoroughly before serving.
Q: Can I make these gluten-free?
A: Yes — use gluten-free tortillas and confirm that any condiments are gluten-free.
Conclusion
These Chicken Wraps with Garlic and Cheese are a fast, flexible recipe that turns leftover chicken into a crunchy, melty meal ideal for weeknights or casual gatherings. For more variations and similar comfort-food ideas, check this easy Cheesy Garlic Chicken Wraps recipe, browse another simple take on the theme at Cheesy Garlic Chicken Wraps: A Deliciously Easy Meal, or explore a different spin with Cheesy Chicken Wraps | Spicedblog.
Garlicky Cheesy Chicken Wraps
Ingredients
Method
- In a medium bowl, combine the shredded chicken, shredded cheese, minced garlic, mayonnaise, and a pinch of salt and pepper. Stir until well blended.
- Lay a tortilla flat and place one quarter of the chicken mixture in a line down the center. Top with a small handful of shredded lettuce.
- Tuck the bottom edge over the filling, fold the sides in, then roll tightly to form a snug wrap. Repeat with remaining tortillas.
- Heat a skillet over medium heat and add a teaspoon of olive oil. Place a wrap seam-side down to seal it; press gently with a spatula.
- Cook each side until golden brown and the cheese is melty, about 2–3 minutes per side.
- Transfer to a cutting board, let rest 1 minute, slice in half on the diagonal, and serve warm.
