These cheesy garlic chicken wraps bring together tender chicken, rich garlic butter, and melted cheese in a warm, crispy tortilla. I love how simple they are to prepare while still delivering big, comforting flavors.

Why You’ll Love This Recipe

I enjoy this recipe because it’s incredibly quick to make, uses everyday ingredients, and turns leftover chicken into something delicious. The garlic butter adds depth, the cream cheese keeps everything creamy, and the toasted tortilla gives the perfect crunch. I also like how easy it is to customize by adding vegetables, spices, or different cheeses.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

2 cups cooked diced or shredded chicken
4 cloves garlic, minced
1 tablespoon olive oil or 1 tablespoon butter (for sautéing)
4 ounces cream cheese, softened
1/4 cup sour cream
1 cup shredded mozzarella cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
4 large tortillas
1 tablespoon butter or oil for toasting the wraps
Optional: 1 tablespoon chopped parsley
Optional extras: 1/2 cup diced bell peppers, 1 cup spinach, hot sauce, or red pepper flakes

Directions

I heat a skillet over medium heat and add the butter or olive oil.
I stir in the minced garlic and cook for 1–2 minutes until fragrant.
I add the cooked chicken and season with garlic powder, Italian seasoning, salt, and pepper. I cook for 3–4 minutes until heated through.
In a bowl, I mix the softened cream cheese, sour cream, and half of the shredded mozzarella until smooth.
I fold the warm chicken mixture into the creamy cheese blend and adjust seasoning if needed.
I lay out the tortillas and divide the filling evenly among them.
I sprinkle the remaining mozzarella on top of each portion.
I fold in the sides and roll each tortilla tightly.
In a clean skillet, I melt a little butter or add oil and toast each wrap for 2–3 minutes per side until golden and crispy.
I slice and serve warm.

Servings And Timing

Serves: 4 wraps
Prep time: 10 minutes
Cook time: 10–15 minutes
Total time: 20–25 minutes

Variations

I replace mozzarella with cheddar or pepper jack for a different flavor.
I add spinach, mushrooms, or bell peppers for extra texture and freshness.
I mix in buffalo sauce, chipotle sauce, or pesto for a fun twist.
I use whole-wheat, low-carb, or gluten-free tortillas depending on what I have on hand.

Storage/Reheating

I store leftover wraps in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a skillet or oven so the tortilla stays crispy and the cheese melts again. I avoid microwaving because it softens the tortilla.

FAQs

How do I keep the wraps from getting soggy?

I make sure the filling isn’t too watery and toast the wraps well to seal them.

Can I use rotisserie chicken?

Yes, I often use rotisserie chicken because it saves time and adds great flavor.

Can I make the filling ahead of time?

I prepare the filling a day in advance, store it in the fridge, and wrap/toast just before serving.

Can these be made spicier?

I add red pepper flakes, hot sauce, or pepper jack cheese when I want more heat.

What can I serve with these wraps?

I like pairing them with a simple salad, fries, roasted vegetables, or garlic aioli for dipping.

Conclusion

These cheesy garlic chicken wraps are quick, satisfying, and incredibly versatile. I love how they combine creamy filling, bold garlic flavor, and a crispy toasted shell. Whether I’m making a fast weeknight dinner or a comforting lunch, this recipe always hits the spot.