Cheesy Garlic Chicken Wraps
Quick and delicious cheesy garlic chicken wraps, perfect for busy weeknights or casual gatherings. Made with tender shredded chicken, melted cheese, and a hint of paprika, all wrapped in a crispy tortilla.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded can use rotisserie, leftover roast, or shredded from cooked breasts
- 1 cup shredded cheese cheddar or mozzarella recommended; sharper cheddar for more tang
- 4 large flour tortillas large flour tortillas crisp best in a skillet; can use low-carb options
Flavoring
- 3 cloves garlic, minced for deeper flavor, add just before chicken
- 1 tablespoon olive oil for cooking
- 1 teaspoon paprika smoked paprika adds depth
- to taste salt and black pepper for seasoning
Garnish
- 1 tablespoon fresh parsley, chopped for garnish
Instructions
Preparation
- Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook until fragrant, about 30–45 seconds, being careful not to brown.
- Add the shredded chicken and paprika. Season with salt and pepper, stirring to combine. Cook until the chicken is warmed through, about 2–3 minutes.
- Lay the tortillas flat and divide the chicken mixture evenly across the center of each tortilla, leaving space at the edges.
- Sprinkle about 1/4 cup of shredded cheese over the chicken on each tortilla.
- Fold the short sides in, then roll the tortilla tightly to enclose the filling.
Cooking
- Return the skillet to medium heat. Place each wrap seam-side down in the skillet and press gently with a spatula.
- Cook until golden and crispy, about 3–4 minutes per side. Rotate carefully to brown all sides evenly.
- Remove from the skillet, let rest for 1 minute, slice in half diagonally, garnish with chopped parsley, and serve warm.
Notes
Store cooled wraps in an airtight container for up to 3–4 days. They can also be frozen for up to 2 months.