Cheesy Garlic Chicken Wraps Recipe

Introduction

Cheesy Garlic Chicken Wraps are a quick and delicious meal perfect for busy weeknights. Packed with creamy garlic chicken, fresh veggies, and melty mozzarella, these wraps deliver comforting flavors in every bite. They’re simple to assemble and cook, making them a family favorite.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup shredded mozzarella cheese
• 1/2 cup cream cheese, softened
• 1/4 cup sour cream
• 2 cloves garlic, minced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 large flour tortillas
• 1 cup fresh spinach leaves
• 1/2 cup diced tomatoes
• 1/4 cup chopped fresh parsley (optional)
• Olive oil for cooking

Instructions

1. Step 1: In a medium bowl, combine the shredded cooked chicken, softened cream cheese, sour cream, minced garlic, garlic powder, onion powder, salt, and pepper. Mix thoroughly until the chicken is well coated and the mixture is creamy and smooth.
2. Step 2: Lay the four large flour tortillas flat on a clean surface. If they feel stiff, warm them briefly in a dry skillet or microwave for 15-20 seconds to make them more pliable.
3. Step 3: Divide the cheesy chicken filling evenly among the tortillas, spreading it down the center of each. Top each with fresh spinach leaves, diced tomatoes, and chopped parsley if using.
4. Step 4: Fold in the sides of each tortilla over the filling, then roll up tightly from the bottom edge to secure the contents.
5. Step 5: Heat about a tablespoon of olive oil in a large skillet over medium heat. Place the wraps seam-side down in the hot skillet.
6. Step 6: Cook the wraps for 3-4 minutes per side until the tortillas are golden brown and crispy, and the mozzarella inside has melted. Remove from the skillet and serve warm.

Tips & Variations

• Use leftover rotisserie chicken to save time without sacrificing flavor.
• Swap mozzarella for Monterey Jack or pepper jack cheese for a different taste.
• Add sautéed mushrooms or extra spinach for more veggies and texture.
• For a spicy twist, sprinkle red pepper flakes into the filling or serve with hot sauce.
• Warm tortillas before assembling to prevent tearing and make rolling easier.

Storage

Store any leftover wraps wrapped tightly in the refrigerator for up to 2 days. Reheat in a skillet over medium heat or in the oven to keep the tortilla crispy. Avoid microwaving directly to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the chicken ahead of time?

Yes, you can cook and shred the chicken up to two days in advance. Keep it refrigerated in an airtight container and reheat gently before mixing with the other ingredients.

What kind of tortillas work best?

Large flour tortillas are ideal for these wraps because they are flexible and sturdy enough to hold the filling. Whole wheat tortillas can be used for a healthier option, or large lettuce leaves for a low-carb variation.

Cheesy Garlic Chicken Wraps Recipe

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4.5 from 139 reviews

Delicious and creamy Cheesy Garlic Chicken Wraps made with shredded cooked chicken, melted mozzarella, fresh spinach, and diced tomatoes, all wrapped in warm flour tortillas and pan-fried to a golden crisp. This easy and flavorful recipe is perfect for a quick weeknight dinner or casual gatherings.

• Author: Elena
• Prep Time: 15 Minutes
• Cook Time: 15 Minutes
• Total Time: 30 Minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken Filling

• 2 cups cooked chicken, shredded
• 1 cup shredded mozzarella cheese
• 1/2 cup cream cheese, softened
• 1/4 cup sour cream
• 2 cloves garlic, minced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Wrap Assembly

• 4 large flour tortillas
• 1 cup fresh spinach leaves
• 1/2 cup diced tomatoes
• 1/4 cup chopped fresh parsley (optional)

Cooking

• Olive oil for cooking (about 1 tablespoon)

Instructions

1. Prepare the Chicken Filling: In a medium bowl, combine the shredded cooked chicken, softened cream cheese, sour cream, minced garlic, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until the mixture is creamy and the chicken is evenly coated.
2. Warm the Tortillas: Lay out the four large flour tortillas on a flat surface. If the tortillas are stiff, warm them for 15-20 seconds in the microwave or a dry skillet to make them more pliable and easier to roll.
3. Assemble the Wraps: Evenly divide the cheesy chicken filling among the tortillas, spreading it down the center of each. Top with fresh spinach leaves, diced tomatoes, and chopped parsley if using.
4. Fold and Roll: Fold the two sides of each tortilla over the filling, then tightly roll from the bottom edge up to secure the filling inside the wrap.
5. Cook the Wraps: Heat about one tablespoon of olive oil in a large skillet over medium heat. Place each wrap seam-side down in the hot skillet. Cook for 3-4 minutes per side or until the tortillas turn golden brown and crispy, and the mozzarella cheese inside melts.
6. Serve: Remove the wraps from the skillet and place them on a cutting board. Serve whole or slice them in half diagonally. Enjoy with optional sour cream or salsa on the side.

Notes

• Use leftover rotisserie chicken or freshly cooked chicken shredded for convenience.
• If tortillas are too stiff, warming them slightly prevents tearing during rolling.
• Adjust garlic and seasoning levels to taste.
• Optional additions include sautéed spinach or mushrooms for extra veggies.
• For a spicy kick, add red pepper flakes or use pepper jack cheese.
• Can be paired beautifully with a side salad, tortilla chips, or your favorite dipping sauce.
• Make chicken filling ahead and store in fridge for up to 2 days before assembly.

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