Cheesy Garlic Chicken Wraps: Fast & Flavorful (Print Version)

Cheesy Garlic Chicken Wraps are your new weeknight hero! Tender chicken, gooey cheese, and garlicky goodness all wrapped up. So easy, so satisfying.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains dairy, poultry

# Ingredients:

→ Main Players

01 - 2 cups cooked chicken breast, diced or shredded
02 - 8 large flour tortillas (burrito size)
03 - 1 cup shredded cheddar cheese, divided

→ Creamy Flavor Boosters

04 - 4 oz cream cheese, softened
05 - 1/4 cup mayonnaise
06 - 3 cloves garlic, minced (or more, honestly!)

→ Seasonings & Spices

07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon dried parsley
09 - 1/4 teaspoon black pepper
10 - Salt to taste

→ For Crisping

11 - 1 tablespoon olive oil

# Instructions:

01 - First things first, let's get that chicken mixture ready. In a medium bowl, combine your softened cream cheese, mayonnaise, minced garlic, onion powder, dried parsley, and a good pinch of salt and black pepper. Stir it all together until it's super smooth and creamy. This is where the magic starts to happen! Then, fold in your cooked, diced or shredded chicken and about half of the shredded cheddar cheese. Give it a good mix, making sure every piece of chicken is coated in that luscious, garlicky, cheesy goodness. Take a little taste; adjust the seasonings if you think it needs a bit more oomph. I often find myself adding an extra dash of garlic powder here, oops!
02 - Now for the fun part: assembling! Lay out a flour tortilla on a clean surface. Spoon a generous amount of your chicken and cheese mixture onto the bottom third of the tortilla, leaving a little space on the sides. Don't overfill it, or you'll have a hard time rolling, and trust me, I've been there with fillings spilling out everywhere! Sprinkle a bit more of the remaining shredded cheddar cheese over the chicken mixture. Then, fold in the sides of the tortilla, and starting from the bottom, roll it up tightly, like you're tucking in a little blanket. This step always makes me feel like a pro, even if my first one is usually a bit lopsided.
03 - Next, grab your trusty non-stick skillet or a cast-iron pan. Drizzle in just a tablespoon or so of olive oil and set it over medium heat. You want it warm enough to get a nice crisp, but not so hot that it burns the tortilla before the cheese gets melty. While the pan warms up, get all your assembled Cheesy Garlic Chicken Wraps lined up and ready to go. This way, you can move them from your workspace straight to the pan without any awkward fumbling. I always forget this part and end up juggling hot wraps, honestly!
04 - Carefully place your assembled wraps, seam-side down, into the hot skillet. Don't overcrowd the pan; I usually do two at a time, maybe three if my pan is big enough. Let them cook for about 3-4 minutes on each side, or until they're beautifully golden brown and crispy, and you can see that cheese starting to ooze out a little bit. The smell at this stage is absolutely heavenly – that toasted tortilla, the melting cheese, the garlic... oh, it's just the best! Keep an eye on them, as they can go from golden to burnt pretty quickly.
05 - After browning both sides, you want to make sure that cheese inside is perfectly melted and gooey. Sometimes, if the filling was a bit cold, it might need a little extra help. You can pop the wraps into a preheated oven at 350°F (175°C) for 5-7 minutes, or just cover the skillet with a lid for a minute or two on low heat. This traps the steam and helps everything get wonderfully melty inside. I've definitely cut into a wrap too early only to find solid cheese, which is a bit of a letdown, so don't rush this part!
06 - Once your Cheesy Garlic Chicken Wraps are golden, crispy, and oozing with cheesy goodness, carefully remove them from the pan. I like to let them rest on a cutting board for just a minute or two before slicing them in half diagonally. This makes them easier to handle and shows off that delicious cross-section. Garnish with a sprinkle of fresh parsley or chives if you're feeling fancy. They're best served warm, right off the pan, when everything is at its peak deliciousness. The crunch of the tortilla and the creamy, savory filling is just a dream!

# Notes:

01 - Don't overcrowd the pan when browning the wraps; they get crispy faster that way, trust me!
02 - You can prep the chicken mixture a day ahead and keep it in the fridge. Makes assembly a breeze on a busy night.
03 - Leftover rotisserie chicken is a total game-changer here, saves so much time and tastes amazing.
04 - A little extra fresh parsley or chives on top just before serving adds a lovely pop of color and freshness.

# Equipment Needed:

01 - Large non-stick skillet or cast-iron pan
02 - mixing bowls
03 - spatula

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 35-45g
Protein: 25-35g

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