Cheesy Garlic Chicken Wraps
Warm, garlicky, and impossibly melty wraps made with shredded rotisserie chicken, cheese, and tortillas, perfect for a quick weeknight dinner.
Ingredients
For the wraps
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 4 large flour tortillas For gluten-free, use certified gluten-free tortillas
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- to taste salt
- to taste pepper
- Fresh herbs (optional, for garnish) (parsley, chives, or cilantro)
Instructions
Preparation
- Heat 1 tablespoon olive oil in a skillet over medium heat until it shimmers.
- Add minced garlic and sauté for 30–45 seconds until fragrant, avoiding browning the garlic.
- Add the shredded chicken and stir to coat in the garlic oil. Cook for 2–3 minutes until heated through. Season with salt and pepper.
- Lay tortillas flat and divide the chicken evenly among them. Sprinkle each with about 1/4 cup shredded cheese.
- Tightly roll each tortilla, tucking the ends in to form neat cylinders.
Cooking
- Return the skillet to medium heat. Place wraps seam-side down and toast until golden and sealed, about 3–4 minutes per side.
- Press gently with a spatula to help the cheese melt.
- Slice each wrap diagonally and garnish with chopped fresh herbs if desired. Serve warm.
Notes
For best results, serve with dipping sauces like tangy ranch or chipotle mayo. Store wrapped, un-toasted in foil for freezing.