why make this recipe
Cheesy Garlic Chicken Wraps are quick, tasty, and full of flavor. They use simple ingredients and cook fast. You can make them for lunch, dinner, or a snack. Kids and adults both like the cheesy garlic taste.
introduction
This wrap mixes shredded chicken with creamy cheeses and garlic. Fresh spinach and tomatoes add color and a little crunch. You cook the wrap in a skillet until the outside is golden. It is easy to make and easy to change to fit what you have.
how to make Cheesy Garlic Chicken Wraps
- Mix the filling in a large bowl so the cheeses and seasonings coat the chicken well.
- Divide the filling across the tortillas and add spinach and tomatoes. Add parsley if you like.
- Roll each tortilla tightly and press the seam closed.
- Heat a skillet and add a little olive oil. Cook each wrap seam-side down first, then flip. Cook 3–4 minutes per side until golden brown.
- Slice in half and serve warm.
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. 2) Divide the filling among the tortillas, then top with spinach leaves and diced tomatoes; add parsley if desired. 3) 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. 4) Slice in half and serve warm.
how to serve Cheesy Garlic Chicken Wraps
Serve warm, right after cooking. Cut each wrap in half on a plate. Offer a side like chips, a small salad, or salsa. You can also serve with extra sour cream or a simple ranch dip.
how to store Cheesy Garlic Chicken Wraps
Cool the wraps to room temperature. Wrap each one in plastic wrap or store in an airtight container. Keep in the fridge for up to 3 days. Reheat in a skillet or oven to keep the outside crisp. Do not freeze if they have fresh spinach or tomatoes; texture will change.
tips to make Cheesy Garlic Chicken Wraps
- Use warm cooked chicken for easier mixing.
- Soften cream cheese to mix quickly.
- Pat tortillas dry if they are damp so they roll and crisp well.
- Cook on medium heat so cheese melts and outside browns without burning.
- Add parsley last so it stays fresh.
variation (if any)
- Use cooked turkey instead of chicken.
- Swap mozzarella for cheddar or a mix of cheeses.
- Add cooked bacon or sautéed mushrooms for extra flavor.
- Use whole wheat or spinach tortillas for a different taste.
FAQs
Q: Can I use rotisserie chicken?
A: Yes. Rotisserie chicken works well and saves time.
Q: Can I make these vegetarian?
A: Yes. Replace chicken with cooked beans, grilled veggies, or plant-based chicken.
Q: How do I make them less garlicky?
A: Reduce the minced garlic to one clove and skip the garlic powder.
Q: Can I prepare the filling ahead?
A: Yes. Make the filling and store it in the fridge for up to 2 days. Assemble and cook when ready.
Q: Can I bake the wraps instead of skillet-cooking?
A: Yes. Brush with oil and bake at 375°F (190°C) for 10–12 minutes until golden.
Conclusion
For the original recipe idea and full notes, see Cheesy Garlic Chicken Wraps.
If you want another take on the dish with extra tips, check Recipe: Cheesy Garlic Chicken Wraps.
For a simple variation and serving ideas, read Cheesy Chicken Wraps | Spicedblog.
Cheesy Garlic Chicken Wraps
Ingredients
Filling
- 2 cups cooked chicken, shredded Use warm cooked chicken for easier mixing.
- 1 cup shredded mozzarella cheese Can swap for cheddar or mixed cheeses.
- 1/2 cup softened cream cheese Soften for quick mixing.
- 1/4 cup sour cream
- 2 cloves garlic, minced Reduce for less garlic flavor.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Wrap Assembly
- 4 large flour tortillas Can substitute with whole wheat or spinach tortillas.
- 1 cup fresh spinach leaves
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh parsley Optional. Add last to keep fresh.
- 1 tablespoon olive oil For cooking.
Instructions
Preparation
- 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.
