Cheesy Garlic Chicken Wraps
These quick and tasty wraps combine cooked chicken, garlic, and a creamy cheese mixture, making them perfect for a weeknight dinner or a fast lunch.
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.
Notes
Keep leftover wraps in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven. Do not freeze after adding fresh spinach or tomatoes as they may become soggy. Warm the tortillas briefly before filling to avoid cracking.