Ingredients

For the Filling:

• 2 cups cooked chicken, diced or shredded (rotisserie works great)
• ¼ cup cream cheese, softened
• ½ cup shredded cheddar cheese
• ½ cup mozzarella cheese (optional for extra stretch)
• 1 tablespoon butter or olive oil
• 2 cloves garlic, minced
• ½ teaspoon paprika
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• 2 tablespoons chopped green onions or parsley (optional)

For Assembly:

• 4 large flour tortillas
• 1 tablespoon melted butter (for brushing)
• Extra shredded cheese for sprinkling inside (optional)

Optional Garlic Sauce (for dipping or spreading):

• ¼ cup mayonnaise
• 1 tablespoon sour cream
• 1 garlic clove, minced
• ½ teaspoon lemon juice
• Pinch of salt and pepper

Instructions

1. Prepare the garlic chicken filling: In a medium skillet, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Stir in the cooked chicken, paprika, salt, and black pepper. Sauté for about 3 minutes to let the flavors come together.
2. Add the creamy cheese blend: Lower the heat and stir in cream cheese until melted and smooth. Mix in cheddar (and mozzarella if using) until the filling becomes rich and gooey. If it feels too thick, add 1 tablespoon of milk to loosen it up. Remove from heat and stir in the chopped green onions or parsley for a fresh finish.
3. Assemble the wraps: Lay a tortilla flat on a clean surface. Spoon a generous amount of the cheesy chicken filling in the center. Spread it evenly but leave about 1 inch around the edges. If you want extra cheese, sprinkle a little more on top before rolling.
4. Roll them up: Fold the sides of the tortilla inward, then roll it up tightly like a burrito. Repeat for the remaining tortillas.
5. Toast to perfection: Brush the wraps lightly with melted butter. Heat a nonstick pan or grill over medium heat. Place each wrap seam-side down and toast for 2–3 minutes per side until golden and crisp. The goal is to get that lovely crunch while melting the cheese inside completely.
6. Serve hot: Slice each wrap in half and serve immediately with your garlic sauce, ranch, or marinara for dipping. These are best enjoyed warm when the cheese is perfectly melted and gooey.

Tips for the Best Cheesy Garlic Chicken Wraps

• Use leftover rotisserie chicken to save time — it adds great flavor and moisture.
• If you love spice, add chili flakes or a touch of hot sauce to the filling.
• Make them creamier by adding 1 tablespoon of mayonnaise into the filling before wrapping.
• Want a crispier result? Toast the wraps in an air fryer at 375°F (190°C) for about 5 minutes.
• For a lighter version, use whole-wheat tortillas and low-fat cheese.

Serving Ideas

These wraps are a hit for lunch, dinner, or even a quick grab-and-go snack. Pair them with a light salad, roasted potatoes, or a bowl of tomato soup for a balanced meal. They also make an excellent game-day snack when cut into halves or thirds and served with multiple dipping sauces.

If you’re preparing for a crowd, double the recipe — they disappear fast!

Storage and Reheating

• Refrigerate: Keep leftovers in an airtight container for up to 3 days.
• Reheat: Warm them in a skillet or air fryer until crispy again. Avoid the microwave to keep the tortilla from getting soggy.
• Freeze: Wrap each in foil and store up to 2 months. Reheat straight from frozen at 350°F (175°C) for 10–12 minutes.

Recipe Variations

• Bacon Ranch Wraps: Add crispy bacon bits and a drizzle of ranch dressing inside before rolling.
• BBQ Chicken Wraps: Mix 2 tablespoons of BBQ sauce into the chicken for a smoky twist.
• Veggie Version: Substitute chicken with roasted mushrooms, spinach, and peppers for a delicious vegetarian option.
• Extra Cheesy: Use three cheeses — mozzarella, cheddar, and Monterey Jack — for that perfect melt and pull.