Let’s Talk About These Easy Cheesy Garlic Chicken Wraps
Okay, real talk: there’s a reason why Easy Cheesy Garlic Chicken Wraps have become my emergency dinner hero. One soggy Tuesday last winter, I realized I had only chicken bits, some sad tortillas, and cheese that was definitely from before the weekend. But, as it turns out, that’s all you really need for a meal the whole family will actually eat! I threw in some garlic because, well, garlic makes everything taste like you’ve tried harder than you actually did. Plus, my neighbor once told me it keeps vampires away, which, honestly, is as good an excuse as any.
Bit of a tangent: Once, I tried to make these with a fancy cheese from the deli and ended up with a stringy mess that looked a bit like it belonged in a sci-fi movie, so now I just use what’s lurking in the fridge. Anyway, these wraps are the food equivalent of a cozy jumper. Comforting, but also kind of impressive if you plate them up right. And if you accidentally get cheese all over your shirt, well, that’s just a bonus snack for later, right?
Why You’ll Love Making These (And Eating Them!)
I make this when I really can’t be bothered to cook but want something hot. My family goes wild for these—especially if I add extra cheese (which, let’s be honest, is pretty much all the time). Sometimes the wraps split open, but honestly, nobody around here cares as long as there’s gooey cheese and garlicky chicken inside.
Also, if you have fussy eaters (like my cousin Nick, who once picked out every green speck), you can sneak in a handful of spinach and call it a day. The only thing that’s ever gone sideways is when I tried to use those tiny street taco tortillas—everything fell out. Don’t do that. It’s a mess.
What You’ll Need (and What You Can Get Away With Swapping)
- 2 cups cooked chicken, shredded or chopped (rotisserie works if you’re in a rush, or leftovers, or honestly even those ready-cooked chicken strips you get in a packet)
- 1 cup shredded cheese—cheddar is my go-to, but mozzarella melts like a dream. I’ve even used pepper jack when I wanted a bit of a kick.
- 3 cloves garlic, minced (more if you love garlic breath; less if you’re going on a date)
- 4 large flour tortillas (my gran insists on the Old El Paso ones, but I just grab whatever’s on sale)
- 2 tablespoons butter or olive oil (I sometimes mix them, though I’m not sure it makes any difference)
- 1 teaspoon dried Italian herbs or mixed herbs (fresh parsley or coriander if you’ve got it growing in a pot and feel fancy)
- Salt and pepper to taste (I like a bit of smoked paprika here, because why not?)
- Optional extras: a handful of baby spinach, a few slices of tomato, maybe even a spoon of sour cream or garlic mayo if you’re feeling indulgent
How To Throw These Together (With My Usual Shortcuts)
- First, melt the butter (or olive oil, or a combo) in a frying pan over medium heat. Toss in your garlic. Sizzle it for about a minute—don’t walk away! Garlic burns fast, and then everything tastes like regret.
- Add the chicken. Give it a good stir so it soaks up that garlicky goodness. Sprinkle in the herbs and a pinch of salt and pepper. If it looks a little dry, splash in a spoonful of water (or chicken stock if you have some knocking about).
- This is where I sneak a taste (quality control, obviously). Adjust seasoning if you like things punchier.
- Warm your tortillas—just pop them in the microwave for 10-15 seconds, or wrap them in foil and stick them in the oven if you’re already using it. You want them bendy, not crunchy.
- Spoon the chicken mixture down the middle of each tortilla. Top with a generous handful of cheese. Then add any extras (I usually throw in spinach because it makes me feel virtuous).
- Roll up the wraps (don’t worry if they look a bit lumpy, that’s the charm). Fold in the ends, roll tightly, and place seam-side down.
- I like to give mine a quick toast in the same pan—just a minute or two on each side, so the cheese goes all gooey and the outside gets golden. But sometimes I skip this if I’m starving. Either way—delicious.
Random Notes (Learned the Hard Way)
- If you overstuff them, the wraps will explode. Funny the first time, less fun when you’re cleaning cheese off the hob.
- Tossing a bit of cheese in the pan before the wrap gives you a crispy cheese crust. I discovered that by accident, but now I do it on purpose.
- If you use garlic powder instead of fresh, add it with the chicken, not to the butter. Otherwise, it just sort of clumps (don’t ask how I know).
Variations (Some Worked, Some…Not So Much)
- I tried swapping chicken for roasted chickpeas once—honestly, not my finest hour. Maybe if you’re vegan, it’s worth a go, but I missed the chicken.
- Turkey works just as well! Even leftover roast beef, though it’s got a totally different vibe.
- Once I added caramelized onions and a bit of hot sauce. Big hit. Not so much with the kids, though.
Do You Need Fancy Equipment?
Honestly, I just use a big frying pan and a wooden spoon. If you don’t have a microwave, wrap the tortillas in a damp towel and warm them in the oven—works fine. I suppose a sandwich press would make them extra toasty, but I’ve never bothered. If you give it a try, let me know if it’s worth the faff.
Keeping Leftovers (If You Even Have Any)
Alright, so technically you can wrap these up in foil and keep them in the fridge for up to two days. They reheat well in the oven or in a dry pan—microwave works, but you lose the crisp. Though honestly, in my house, they never last more than a day!
How I Like To Serve These Up
I usually slice them in half and pile them up on a board with a little bowl of salsa or some crispy potato wedges on the side. Sometimes, when we’re feeling fancy, we do a build-your-own night—everyone adds their own toppings. Makes for a lively dinner and less work for me (winner!).
Lessons Learned (AKA What Not To Rush)
- I once tried to skip toasting the garlic and just dumped everything in the pan at once. Not the same! You want that mellow garlic flavour, not raw bite.
- Don’t try to wrap them with cold tortillas. They split, and then it’s like herding cats trying to keep everything inside.
- If you’re doubling the recipe, use a bigger pan than you think you’ll need. I learned that after a minor avalanche of filling onto my socks.
FAQs (Stuff People Actually Ask Me, Sometimes More Than Once)
- Can I make these ahead? You can, but actually, I find it works better if you fill and roll them just before eating; otherwise, the tortillas go a bit soggy. Prep the filling in advance, though—no bother there!
- What cheese is best? Whatever melts! Cheddar is classic, but mozzarella, monterey jack, or even a bit of brie if you’re feeling posh. I did once try blue cheese—bit of a shock, not for everyone.
- Can I freeze them? Sure, but wrap tightly in foil. Reheat in the oven for best results. Don’t expect them to be as perky as fresh, but still tasty.
- Is there a gluten-free option? Yep, just use gluten-free tortillas. I’ve had good luck with Mission brand, but any will do. They’re a bit more fragile, so be gentle when rolling.
- What’s the best way to reheat? If you want the cheese gooey and the wrap crisp, pan-fry them again. Microwave if you’re in a true hurry—like, lunch break with two minutes to spare. It works.
If you’ve got your own twist on these Easy Cheesy Garlic Chicken Wraps, drop me a note—always up for stealing, er, borrowing new ideas. Happy munching!
Ingredients
- 2 cups cooked chicken breast, shredded
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 2 tablespoons garlic butter
- 4 large flour tortillas
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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1In a medium bowl, combine the shredded chicken, mozzarella cheese, cheddar cheese, salt, and black pepper. Mix well.
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2Lay out the flour tortillas on a clean surface. Evenly spread the chicken and cheese mixture onto each tortilla.
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3Drizzle garlic butter over the filling and sprinkle with chopped parsley.
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4Roll up each tortilla tightly to form wraps.
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5Heat a large skillet over medium heat. Place the wraps seam-side down and cook for 2-3 minutes per side, or until golden brown and the cheese is melted.
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6Slice the wraps in half and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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