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Cheesy Garlic Chicken Wrap. Easy chicken recipe, ready to eat.
Lady Maria

Garlic Chicken Wraps: Obsessed

These easy cheesy garlic chicken wraps are a quick and customizable weeknight meal solution. Made with cooked chicken, garlic, and cheese, all wrapped in a warm tortilla, they're ready in minutes and perfect for even the pickiest eaters.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450

Ingredients
  

  • 2 cups cooked chicken, shredded or diced
  • 6-8 tortillas, burrito-size or fajita-size
  • 3-4 cloves garlic, minced
  • 2 tablespoons butter
  • 4 ounces cream cheese, softened
  • 1 1/2 cups shredded cheese cheddar, Monterey Jack, or your favorite
  • 1 teaspoon dried oregano
  • Salt to taste
  • Pepper to taste
  • Optional toppings: chopped tomatoes
  • Optional toppings: shredded lettuce
  • Optional toppings: sour cream
  • Optional toppings: salsa
  • Optional toppings: avocado
  • Optional toppings: jalapenos

Equipment

  • large skillet
  • Spatula or mixing spoon
  • knife
  • Cutting board
  • measuring cups and spoons
  • Dry skillet (optional, for warming tortillas)
  • Microwave (optional, for warming tortillas)
  • Oven (optional, for warming tortillas)
  • Plate or serving dish

Method
 

  1. Melt the butter in a large skillet over medium heat.
  2. Add the minced garlic to the skillet and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
  3. Add the shredded or diced chicken to the skillet. Toss to coat it in the garlic butter.
  4. Cook the chicken for a few minutes, until it's heated through.
  5. Stir in the softened cream cheese, dried oregano, salt, and pepper. Mix well until the cream cheese is melted and everything is combined.
  6. Add 1 cup of the shredded cheese to the skillet. Stir until the cheese is melted and gooey.
  7. Warm the tortillas. You can do this in a dry skillet, in the microwave, or in the oven.
  8. Spoon the chicken mixture onto each tortilla. Don't overfill them.
  9. Top with the remaining shredded cheese.
  10. Fold the sides of the tortilla inward, then roll it up tightly.
  11. Place the wraps back in the skillet (seam-side down) and cook for a few minutes per side, until they're golden brown and crispy. This step is optional.
  12. Serve immediately with your favorite toppings.

Notes

Don't overcook the garlic to avoid a bitter taste. Use softened cream cheese for a smooth sauce. Warm tortillas to prevent tearing. Get creative with toppings to customize the wraps. Leftovers can be stored in the refrigerator for up to 3 days; reheat in a skillet or microwave. For a spicier version, add red pepper flakes or chopped jalapenos to the chicken mixture. You can also prepare the chicken mixture up to 2 days in advance and store it in the refrigerator.