Cheesy Garlic Chicken Wraps
A quick and comforting dish featuring melty chicken and cheese wrapped in tortillas, perfect for busy weeknight dinners.
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.
Notes
Store cooled wraps in an airtight container in the refrigerator for up to 3–4 days. Freeze individually wrapped for up to 2 months. Reheat in a skillet for best texture.