Pin it
Mouthwatering Cheesy Garlic Chicken Wraps
One hectic night, I whipped these up because I was starved and just wanted that good old garlic bread vibe. You get juicy chicken, gooey cheese, and that punchy garlic, all rolled into a crunchy tortilla. Now, they're pretty much what we crave on busy days. The smell fills the house, and everyone's trying to call dibs on the first one out of the pan.
Why These Stand Out
It blows my mind how a handful of basics can turn out this tasty. Chicken tossed with garlicky goodness and that stretchy melted cheese—that's the kind of comfort I look for. Grabbing a rotisserie chicken is my go-to shortcut, but leftover grilled works just fine.
What You Need
- Fresh Parsley: This brightens up everything at the end.
- Butter: You want that buttery golden crunch.
- Tortillas: Bigger wraps make stuffing them a breeze.
- Italian Seasoning: Adds a flavor boost you don't wanna skip.
- Garlic: Chop it fresh for serious garlic power.
- Sour Cream: Gives everything a creamy zing.
- Cream Cheese: Makes it all ridiculously creamy.
- Cheese: Any cheese that goes melty will do.
- Chicken: Shredded rotisserie makes it super quick.
Let's Get Cooking
- Garnish and Serve
- Chop up some parsley, toss it on top, and dig in while it's hot.
- Cook Wraps
- Set those wraps in the pan and toast until each side looks perfectly crisp.
- Assemble Wraps
- Pack the filling inside big tortillas and wrap them up tight so nothing escapes.
- Combine Chicken and Cheese
- Fold all the creamy stuff and chicken together, making sure every bit gets coated.
- Prepare Cheese Mixture
- Blend the sour cream, cream cheese, and seasonings 'til they're super smooth.
- Season Chicken
- Mix the chicken with that Italian seasoning and anything else you love.
- Sauté Garlic
- Melt butter and cook garlic just until your kitchen smells crazy good.
Tasty Sides & Sips
Try 'em with a fresh salad or some roasted veggies. Got some ranch or marinara? Perfect for dunking. Hot weather? Pour up iced tea or lemonade to go with it.
Ways to Change It Up
We mix it up with shrimp or turkey in place of chicken when we feel like it. Slip in some bell peppers or spinach for color and crunch. Grab feta or pepper jack if you want to hit different cheese notes.
Questions? Get Answers
Wanna get ahead? Make the filling up to two days out, and just put everything together when you’re hungry. Stash cooked wraps in the fridge and crisp 'em before eating. Use whatever tortillas you like or swap the cream cheese for Greek yogurt if you’re looking for something less rich. Doing it meatless? Tofu or tempeh work great here.
Pin it
Frequently Asked Questions
- → Can I use different types of cheese?
Totally, you can try goat cheese or feta for a twist. Whatever cheese you pick will switch up the flavor, so use your favorites.
- → How do I keep the wraps from getting soggy?
Don’t overload your wraps and cook them till they’re golden on both sides. Skip the microwave when reheating—go for a skillet or oven instead.
- → Can I prepare these ahead of time?
Absolutely, make the filling and stash it in the fridge. Put the wraps together and cook them right before eating for the best bite.
- → What can I substitute for sour cream?
Greek yogurt works perfectly in place of sour cream, adding a creamy touch and some extra protein.
- → How long do leftovers last?
Keep leftovers wrapped up tight in the fridge for about three days. A quick warm-up in the oven or skillet will keep them crispy.