Cheesy Garlic Chicken Wraps

Cheesy Garlic Chicken Wraps are everything I want in a quick, satisfying meal—melty cheese, tender chicken, and a punch of garlic flavor all wrapped in a warm tortilla. Whether I’m making lunch, dinner, or something to grab on the go, these wraps are simple to prepare and packed with delicious comfort.

Why You’ll Love This Recipe

I love this recipe because it’s easy, cheesy, and so full of flavor. The chicken is seasoned and cooked with garlic butter, the cheese melts perfectly, and everything is wrapped up in a soft tortilla for a handheld meal that’s always a hit. It’s great for using up leftover chicken, and I can customize it with whatever I have on hand.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cooked chicken (grilled, shredded, or rotisserie)
flour tortillas (medium or large size)
shredded mozzarella or cheddar cheese (or a mix)
butter
garlic, minced
garlic powder
parsley (fresh or dried)
salt and pepper to taste
optional: ranch dressing, spinach, tomatoes, red onion, or hot sauce

directions

1. I melt the butter in a skillet over medium heat and sauté the minced garlic until fragrant (about 1 minute).

2. I stir in the cooked chicken, garlic powder, salt, and pepper, and heat through until everything is well coated in garlic butter.

3. I lay out the tortillas and sprinkle a layer of cheese down the center of each.

4. I spoon the garlic chicken over the cheese and top with more cheese if I want it extra melty.

5. I fold the sides in and roll the tortillas into wraps.

6. I return the wraps to the skillet (seam-side down) and cook over medium heat until golden brown and the cheese is melted—about 2–3 minutes per side.

7. I slice and serve warm, with ranch or garlic dipping sauce if I’m feeling extra.

Servings and timing

This recipe makes 4 wraps. Prep time is 10 minutes, and cook time is 10–15 minutes, so they’re ready in about 25 minutes total.

Variations

Sometimes I add chopped spinach, roasted red peppers, or avocado for more flavor and texture. I’ve also made a spicy version by adding sriracha or crushed red pepper to the garlic butter. When I want a lighter wrap, I use whole wheat tortillas and low-fat cheese.

storage/reheating

I store leftovers in foil or an airtight container in the fridge for up to 2 days. To reheat, I warm the wraps in a skillet or toaster oven to keep them crisp. I avoid microwaving unless I’m in a rush, since it can make the tortillas soft.

FAQs

Can I use raw chicken?

Yes, I cook diced or sliced raw chicken in the garlic butter until fully done, then proceed with the recipe.

What kind of cheese works best?

I love mozzarella for stretch and cheddar for flavor, but Monterey Jack or a Mexican blend also work really well.

Can I bake these instead of pan-frying?

Yes, I place them seam-side down on a baking sheet, spray lightly with oil, and bake at 375°F (190°C) for 10–12 minutes or until golden and hot.

Are these freezer-friendly?

I wrap them in foil and freeze before toasting. I reheat in a skillet or oven directly from frozen, flipping until warmed through and crisp.

Can I make them ahead of time?

Yes, I prep and store the wrapped tortillas in the fridge (uncooked) for up to 24 hours, then toast them just before serving.

Conclusion

Cheesy Garlic Chicken Wraps are one of those easy meals that always hits the spot—simple, satisfying, and bursting with flavor. Whether I make them with leftovers or cook everything fresh, they’re quick to prepare and even quicker to disappear. Perfect for busy nights, packed lunches, or casual get-togethers.