I still make these Cheesy Garlic Chicken Wraps on hectic weeknights when I want something warm, comforting, and fast. They’re a melty chicken-and-cheese pocket that comes together from fridge staples—shredded chicken, cream cheese, mozzarella, garlic, and tortillas—and finishes in a hot skillet in minutes. If you enjoy quick handheld dinners, try a similar crowd-pleaser like Buffalo chicken bombs for another finger-food option.
Why you’ll love this dish
These wraps are the kind of recipe that solves multiple weeknight problems: they’re speedy, filling, and kid-friendly. The cream cheese creates a silky binder so the filling isn’t dry, while garlic and parsley give fresh lift. Plus, the skillet browning adds crunch and color without any complicated equipment.
“Totally addictive—melty inside with a crisp outside. Ready faster than takeout and cheaper too.” — A regular after-school favorite
This is a budget-friendly meal that stretches leftover chicken, scales easily, and suits picky eaters. Make them for busy dinners, potlucks, or a casual game-night snack.
The cooking process explained
Before you start: this recipe is essentially a no-cook filling (assuming your chicken is already cooked) assembled into tortillas and crisped in a skillet. Plan on about 10 minutes of hands-on assembly and 6–8 minutes of skillet time. If you need to cook chicken first, use a poach/bake/shred method so the meat stays tender.
High-level steps:
- Mix warm or room-temperature chicken with cheeses and aromatics so it binds evenly.
- Portion the filling onto tortillas and roll tightly to avoid leaks.
- Toast seam-side down in a hot skillet to seal and crisp both sides.
What you’ll need
- 2 cups cooked chicken, shredded (rotisserie, leftover roast, or boiled and shredded)
- 1 cup shredded mozzarella cheese (use low-moisture for less sogginess)
- 1/2 cup cream cheese, softened
- 1/4 cup garlic, minced (about 3–4 cloves; adjust to taste)
- 1/4 cup fresh parsley, chopped
- 4 large tortillas (flour tortillas work best for rolling)
- 1 tablespoon olive oil
- Salt and pepper to taste
If you’re starting from raw chicken breasts, a reliable time-saver is a simple chicken breast recipe that yields shreddable chicken every time. Substitutions: swap mozzarella for cheddar or Monterey Jack; use Greek yogurt (thick) mixed with a little mayo instead of cream cheese for a tangier finish.
Step-by-step instructions
- In a large bowl, combine the shredded chicken, shredded mozzarella, softened cream cheese, minced garlic, and chopped parsley. Mix until the mixture is evenly incorporated. Season with salt and freshly ground black pepper. Taste and adjust seasoning.
- Lay the tortillas flat on a clean surface. Divide the chicken mixture into four equal portions and place each portion in the center of a tortilla.
- Fold the short sides over the filling, then roll tightly from one long side to the other, sealing the seam underneath to help the wrap hold its shape.
- Heat 1 tablespoon olive oil in a nonstick or cast-iron skillet over medium heat. When the oil shimmers, place the wraps seam-side down into the skillet.
- Cook until the bottom is golden brown and crisp, about 3–4 minutes. Flip and press gently with a spatula; cook the second side until golden, another 3–4 minutes.
- Remove from the skillet and let rest for 1 minute. Slice on the bias and serve warm.
Keep the skillet at medium; too-hot oil will brown the tortilla before the filling heats through. If you’re reheating from chilled, give an extra minute per side.
How to plate and pair
Slice each wrap in half at a diagonal for an appetizing presentation and to expose the gooey filling. Serve on a wooden board or a simple dinner plate with one or two of the following:
- A crisp green salad with lemon vinaigrette for brightness.
- Oven fries or sweet potato wedges for a casual meal.
- Pickled vegetables or a small side of coleslaw to cut through the richness.
- Dips: marinara, ranch, or a garlicky yogurt dip for dunking.
For party platters, arrange wraps on a large tray, garnish with chopped parsley, and provide toothpicks for easy grabbing.
Storage and reheating tips
Refrigeration: Store cooled wraps in an airtight container or wrapped tightly in foil for up to 3–4 days. Keep them chilled at or below 40°F (4°C).
Freezing: Wrap each cooled wrap individually in plastic wrap and place in a freezer bag. Freeze up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: For best texture, reheat in a skillet over medium heat for 3–5 minutes per side until warmed through and crisp. Alternatively, reheat in a 350°F (175°C) oven for 10–15 minutes. If reheating from frozen, thaw first or microwave briefly (covered) and finish in a skillet to regain crispness.
Food safety note: Reheat leftovers to an internal temperature of 165°F (74°C).
Helpful cooking tips
- Soften the cream cheese to room temperature for easier mixing and a smoother filling.
- Use low-moisture mozzarella to prevent a watery filling that can make tortillas soggy.
- Drain any very wet chicken (from poaching or slow cooker) before mixing.
- Press the seam down in the skillet first—this helps seal the wrap and prevents unrolling.
- If tortillas crack while rolling, warm them briefly in the microwave (10–15 seconds) to make them pliable.
- For even browning, use a heavy-bottomed skillet and don’t overcrowd it.
Creative twists
- Spicy Garlic: add 2 tablespoons buffalo sauce or sriracha to the filling.
- Mediterranean: swap mozzarella for feta, add chopped sun-dried tomatoes and oregano.
- BBQ Cheddar: replace garlic with 2 tablespoons BBQ sauce and use sharp cheddar.
- Vegetarian: substitute shredded rotisserie-style jackfruit or sautéed mushrooms for chicken.
- Low-carb: use large lettuce leaves or low-carb tortillas; expect a softer exterior without the skillet crisp.
Common questions
Q: Can I use cold leftover chicken straight from the fridge?
A: Yes, but if the chicken is cold it will cool the filling. Let refrigerated chicken sit at room temperature for 10 minutes or briefly warm it in the microwave so the cheese melts evenly when you toast the wraps.
Q: Will these wrap fillings leak when cooking?
A: Proper sealing (fold short sides, then roll tight) and starting seam-side down in the skillet prevents most leaks. Use thicker cheeses and drain any excess liquid from the chicken to reduce weeping.
Q: Can I prep these ahead for a party?
A: Assemble the wraps and refrigerate up to 24 hours before cooking. Toast them just before serving for the best texture. If preparing farther ahead, you can fully cook, cool, and then reheat in a hot oven or skillet.
Q: Are these freezer-friendly?
A: Yes—wrap individually in plastic wrap and freeze up to 2 months. Thaw overnight in the refrigerator and reheat in a skillet to restore crispiness.
Q: How can I make them dairy-free?
A: Use a dairy-free cream cheese and dairy-free shredded cheese alternative. Taste as you go, as melting properties differ.
If you want another chicken handheld or entrée idea, check the technique notes in a simple chicken breast recipe to ensure perfectly cooked, shreddable chicken for these wraps.
Cheesy Garlic Chicken Wraps
Ingredients
For the Filling
- 2 cups cooked chicken, shredded Use rotisserie, leftover roast, or boiled chicken.
- 1 cup shredded mozzarella cheese Use low-moisture for less sogginess.
- 1/2 cup cream cheese, softened Soften to room temperature for easier mixing.
- 1/4 cup garlic, minced About 3–4 cloves; adjust to taste.
- 1/4 cup fresh parsley, chopped For freshness.
- 4 large tortillas Flour tortillas work best.
For Cooking
- 1 tablespoon olive oil For cooking in the skillet.
- to taste salt and pepper For seasoning.
Instructions
Preparation
- In a large bowl, combine the shredded chicken, shredded mozzarella, softened cream cheese, minced garlic, and chopped parsley. Mix until evenly incorporated. Season with salt and freshly ground black pepper.
- Lay the tortillas flat on a clean surface. Divide the chicken mixture into four equal portions and place each portion in the center of a tortilla.
- Fold the short sides over the filling, then roll tightly from one long side to the other, sealing the seam underneath.
Cooking
- Heat 1 tablespoon olive oil in a nonstick or cast-iron skillet over medium heat. Place the wraps seam-side down into the skillet when the oil shimmers.
- Cook until the bottom is golden brown and crisp, about 3–4 minutes. Flip and press gently; cook the second side until golden, another 3–4 minutes.
- Remove from skillet, let rest for 1 minute, slice on the bias, and serve warm.