This quick and easy cheesy chicken wrap is one of my go-to meals when I need something fast, filling, and totally satisfying. Loaded with tender chicken, melted cheese, and fresh veggies, all wrapped up in a warm tortilla, it’s perfect for lunch, dinner, or even an on-the-go bite.
Why You’ll Love This Recipe
I love this wrap because it’s ready in minutes and packs in serious flavor with minimal effort. It’s totally customizable based on what I have in the fridge, and it works just as well with leftover chicken as it does with fresh. The combo of melted cheese and warm, seasoned chicken is pure comfort—and wrapping it all up makes it mess-free and easy to eat anytime.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Cooked chicken breast or rotisserie chicken, shredded or sliced
- Shredded cheddar or mozzarella cheese
- Flour tortillas (or low-carb wraps)
- Lettuce or baby spinach
- Tomato, diced
- Red onion, thinly sliced
- Mayonnaise or ranch dressing (optional)
- Olive oil or butter (for toasting the wrap)
- Salt and pepper
directions
-
I warm a skillet over medium heat and lightly grease it with oil or butter.
-
On each tortilla, I layer cheese, chicken, lettuce, tomato, onion, and a drizzle of mayo or ranch if I’m using it.
-
I season everything lightly with salt and pepper, then roll the tortilla tightly into a wrap.
-
I place the wrap seam-side down in the skillet and toast for 2–3 minutes per side, until the cheese is melted and the outside is golden.
-
I slice in half and serve warm.
Servings and timing
This recipe makes 2–3 wraps and takes just 15 minutes from start to finish. It’s great for busy weeknights, packed lunches, or even a quick snack.
Variations
-
I add sliced avocado or guacamole for creaminess.
-
For a spicy version, I mix hot sauce or chipotle mayo into the filling.
-
I swap the chicken for leftover turkey, steak, or tofu.
-
Sometimes I make it breakfast-style by adding scrambled eggs and using breakfast sausage instead of chicken.
storage/reheating
I store any un-toasted wraps wrapped in foil or plastic wrap in the fridge for up to 2 days. To reheat, I toast them in a skillet or air fryer until warmed through. If already toasted, I reheat gently in a pan or microwave for 30 seconds.
FAQs
Can I use leftover chicken?
Yes, that’s one of my favorite ways to make this wrap quickly. Shredded rotisserie chicken works especially well.
What cheese melts best?
Cheddar and mozzarella both melt nicely. I also like pepper jack for a bit of spice or a blend for extra flavor.
Can I make this wrap low-carb?
Absolutely. I use a low-carb or lettuce wrap and skip the dressing if I want to keep it lighter.
How do I keep the wrap from falling apart?
I roll it tightly and toast it seam-side down first to seal it. Letting the cheese melt also helps hold it all together.
Can I freeze these wraps?
I don’t recommend freezing them with fresh veggies, but I’ve frozen the chicken and cheese wraps (without lettuce or tomato) and reheated them in the toaster oven.
Conclusion
This cheesy chicken wrap is everything I need in a quick meal—melty, warm, and full of flavor. It’s versatile, easy to make, and perfect for using up leftovers or creating a delicious lunch in minutes. Whether I’m eating it fresh off the skillet or packing it to go, it never disappoints.
Print
Quick and Easy Cheesy Chicken Wrap – A Fast, Flavorful Lunch or Dinner
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2–3 wraps
- Category: Lunch, Dinner, Wraps
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Description
This Quick and Easy Cheesy Chicken Wrap is a melty, flavorful, protein-packed meal ready in just 15 minutes! Perfect for lunch, dinner, or on-the-go, it combines tender chicken, gooey cheese, and fresh veggies all wrapped up in a warm, golden tortilla for the ultimate fast and satisfying bite.
Ingredients
- 1 1/2 cups cooked chicken breast or rotisserie chicken, shredded or sliced
- 3/4 cup shredded cheddar or mozzarella cheese
- 2–3 flour tortillas (or low-carb wraps)
- 1 cup lettuce or baby spinach
- 1 tomato, diced
- 1/4 small red onion, thinly sliced
- 2 tbsp mayonnaise or ranch dressing (optional)
- 1 tbsp olive oil or butter (for toasting)
- Salt and black pepper, to taste
Instructions
- Heat a skillet over medium heat and lightly grease with oil or butter.
- On each tortilla, layer cheese, chicken, lettuce, tomato, onion, and optional mayo or ranch.
- Season with salt and pepper. Roll the tortilla tightly into a wrap.
- Place wrap seam-side down in the skillet and toast for 2–3 minutes per side until golden and cheese is melted.
- Slice in half and serve warm.
Notes
- Add avocado or guacamole for extra creaminess.
- Mix in hot sauce or chipotle mayo for a spicy twist.
- Swap chicken for leftover steak, turkey, or tofu.
- Make it breakfast-style with scrambled eggs and sausage.
- Use a low-carb tortilla or lettuce wrap to reduce carbs.
Your email address will not be published. Required fields are marked *