why make this recipe
This wrap is quick, tasty, and fills you up. It uses cooked chicken and simple cheeses. You can make it on a weeknight or for a quick lunch. It grills fast and kids like it.
introduction
Cheesy Garlic Chicken Wraps bring warm cheese and garlic with soft chicken in a tortilla. The mix of cream cheese and mozzarella makes a creamy filling. If you want another simple guide, see this simple Cheesy Chicken Garlic Wraps guide for an easy view.
how to make Cheesy Garlic Chicken Wraps
Make the filling first, then fill and toast the wraps. Keep the filling warm or at room temperature before you roll the tortillas. For a slightly different step order and tips, you can check this helpful note at another Cheesy Garlic Chicken Wraps note.
Ingredients :
- 2 cups cooked chicken, shredded
- 1 cup shredded mozzarella cheese
- 1/2 cup softened cream cheese
- 1/4 cup sour cream
- 2 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large flour tortillas
- 1 cup fresh spinach leaves
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh parsley (optional)
- olive oil for cooking
Directions :
- In a large bowl, mix shredded chicken, mozzarella, cream cheese, sour cream, minced garlic, garlic powder, onion powder, salt, and pepper until well combined.
- Divide the filling among the tortillas, then top with spinach leaves and diced tomatoes; add parsley if desired.
- Roll the tortillas tightly, then cook seam-side down in a skillet with a drizzle of olive oil over medium heat for 3-4 minutes per side until golden brown.
- Slice in half and serve warm.
how to serve Cheesy Garlic Chicken Wraps
Serve them hot right after you toast them. Cut each wrap in half and place on a plate. You can add a side salad, chips, or a small cup of salsa. A lemon wedge on the side adds a fresh touch.
how to store Cheesy Garlic Chicken Wraps
Keep leftover wraps in an airtight container in the fridge for up to 3 days. Reheat in a skillet or an oven to keep them crisp. Do not freeze after adding fresh spinach or tomatoes; they get soggy.
tips to make Cheesy Garlic Chicken Wraps
- Warm the tortillas briefly before filling so they roll without cracking.
- Use cooked chicken from a roast or rotisserie for quick prep.
- Press the wrap seam-side down in the pan so it seals well.
- For more tip ideas and variants, see this short note: extra Cheesy Garlic Chicken Wraps tips.
variation (if any)
- Add cooked bacon for a smoky flavor.
- Swap spinach for arugula or lettuce for a milder taste.
- Use pepper jack cheese for a spicy kick.
- Make it low-carb by using lettuce leaves instead of tortillas.
FAQs
Q: Can I use raw chicken?
A: No. Use cooked chicken. Raw chicken must be cooked first.
Q: Can I make these ahead?
A: Yes. Make the filling and store it. Fill and cook the wraps later.
Q: Is cream cheese necessary?
A: Cream cheese makes the filling creamy. You can use Greek yogurt for a lighter option.
Q: Can I make these vegetarian?
A: Yes. Replace chicken with cooked mushrooms, tofu, or beans.
Conclusion
If you want another full recipe version, try this detailed Cheesy Garlic Chicken Wraps recipe for more notes. For more ideas and similar wraps, see this post on Cheesy Chicken Wraps | Spicedblog.
Cheesy Garlic Chicken Wraps
Ingredients
Filling
- 2 cups cooked chicken, shredded Use rotisserie or leftover chicken for faster prep.
- 1 cup shredded mozzarella cheese
- 1/2 cup softened cream cheese Can substitute with Greek yogurt for a lighter option.
- 1/4 cup sour cream
- 2 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Wrapping Ingredients
- 4 large flour tortillas
- 1 cup fresh spinach leaves Optional, can be swapped for arugula or lettuce.
- 1/2 cup diced tomatoes Optional, can replace with other toppings.
- 1/4 cup chopped fresh parsley Optional.
- 1 tablespoon olive oil For cooking.
Instructions
Preparation
- In a large bowl, mix the shredded chicken, mozzarella, cream cheese, sour cream, minced garlic, garlic powder, onion powder, salt, and pepper until well combined.
- Divide the filling among the tortillas, then top with spinach leaves and diced tomatoes. Add parsley if desired.
- Roll the tortillas tightly, then cook seam-side down in a skillet with a drizzle of olive oil over medium heat for 3-4 minutes per side until golden brown.
- Slice in half and serve warm.
