Cheesy Garlic Chicken Wraps (Print Format)
Golden wraps stuffed with creamy garlic chicken and melted cheese. Crispy outside, gooey inside, and ready in just 20 minutes.
# Ingredients:
→ Main Filling
01 -
2 cups cooked chicken, shredded (rotisserie works great!)
02 -
1 cup shredded mozzarella or cheddar cheese
03 -
2 tablespoons cream cheese for extra creaminess
04 -
4 large flour tortillas
→ Garlic Goodness
05 -
2 cloves garlic, minced fine
06 -
1 tablespoon butter
07 -
½ teaspoon garlic powder
08 -
Salt and pepper to taste
→ Optional Extras
09 -
Fresh parsley, chopped for garnish
10 -
Ranch dressing or marinara sauce for dipping
# Steps:
01 -
Heat your skillet over medium heat and melt the butter. Add the minced garlic and cook for about a minute until it smells amazing - don't let it burn or it'll taste bitter!
02 -
Turn the heat down a bit and stir in the cream cheese, garlic powder, salt, and pepper. Mix it all up until it's smooth and creamy - this is your flavor base!
03 -
Toss in your shredded chicken and half of the cheese. Stir everything together until it's warm, combined, and looking absolutely delicious.
04 -
Spoon that cheesy chicken mixture right down the center of each tortilla. Sprinkle the rest of the cheese on top, then fold in the sides and roll them up tight like little burritos.
05 -
Place each wrap seam-side down in a dry skillet over medium heat. Cook for 2-3 minutes per side until they're golden brown and crispy. You want that satisfying crunch!
06 -
Cut each wrap in half, sprinkle with fresh parsley if you're feeling fancy, and serve with your favorite dipping sauce. Eat them while they're hot and the cheese is still stretchy!
# Tips:
01 -
These wraps are like comfort food you can hold in your hand - crispy outside, melty inside, and packed with garlicky goodness!
02 -
Perfect for meal prep! Make the filling ahead of time and just assemble when you're ready to eat.
03 -
Use room temperature cream cheese so it melts smoothly, and warm your tortillas slightly before filling for easier rolling.