Cheesy Garlic Chicken Wraps are one of my favorite quick lunches or easy dinners.
They are warm, crispy on the outside, and filled with creamy, garlicky chicken and melted cheddar cheese.
I make these on busy weeknights when I have leftover cooked chicken in the fridge.
They come together in about 20 minutes and feel way more satisfying than just reheating leftovers.
In my small Raleigh kitchen, simple meals like this are always on repeat.
Why You’ll Love This Cheesy Garlic Chicken Wraps
- Ready in just 20 minutes.
- Great way to use leftover cooked chicken.
- Crispy outside and creamy inside.
- Easy to adjust the spice level.
- Perfect for lunch or a quick dinner.
- Made with simple, everyday ingredients.
What Kind of Chicken Should I Use?
This recipe calls for cooked chicken, chopped into small pieces. Rotisserie chicken works great here. So does leftover baked or grilled chicken.
I like using a mix of white and dark meat for more flavor, but either one works just fine. Just make sure the chicken is already cooked before you start.
If the chicken pieces are too large, give them a quick chop so the wraps roll up easily.
Options for Substitutes
- Greek yogurt or plain yogurt both work in the filling.
- You can swap cheddar for mozzarella or Monterey Jack.
- Use low-carb or high-protein tortillas if you prefer.
- Add a handful of spinach for extra greens.
- Adjust the hot sauce to make it milder or spicier.
Watch Out for These Mistakes While Cooking
- Do not overfill the tortillas. It makes them hard to roll and can cause the filling to spill out.
- Roll the wraps tightly so they stay closed while cooking.
- Always place them seam-side down first in the pan so they seal as they cook.
- Keep the heat at medium-high, not too high. You want them golden and crispy without burning.
What to Serve With Cheesy Garlic Chicken Wraps?
These wraps are filling on their own, but you can serve them with:
- A simple side salad
- Fresh fruit
- Baked sweet potato fries
- A cup of soup
- Extra hot sauce or a little ranch on the side
Storage Instructions
- Store leftover wraps in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat to bring back the crisp outside. You can also use the microwave, but the tortilla will be softer.
- Freezing is not recommended because the creamy filling can change texture.
How To Make Cheesy Garlic Chicken Wraps?
Ingredients
- 2 large tortillas, regular or low-carb/high-protein
- 7 oz cooked chicken, chopped
- 2 garlic cloves, minced
- 2 tablespoons light mayonnaise
- 1 tablespoon light Greek yogurt or plain yogurt
- 2 teaspoons hot sauce like Frank’s
- ¼ teaspoon salt
- 3 oz cheddar cheese, grated
- 1 green onion, chopped
- Olive oil spray
Instructions
Step 1:
In a bowl, mix together the chopped chicken, minced garlic, mayonnaise, yogurt, hot sauce, and salt. Stir until everything is well combined.
Step 2:
Lay one tortilla flat on a clean surface. Sprinkle about 2 tablespoons of grated cheese along the lower third of the tortilla. Spoon about ⅔ cup of the chicken mixture on top. Add another tablespoon of cheese and a sprinkle of chopped green onion.
Step 3:
Fold in the sides of the tortilla, then roll it up tightly from the bottom to form a wrap. Repeat with the second tortilla.
Step 4:
Heat a non-stick pan over medium-high heat and lightly spray it with olive oil.
Step 5:
Place the wraps seam-side down in the pan. Cook for 3 to 4 minutes on each side, until golden brown and crispy. Cover the pan with a lid while cooking so the filling warms through.
Step 6:
Slice each wrap in half and serve hot.
Cheesy Garlic Chicken Wraps
Ingredients
Method
- In a bowl, mix together the chopped chicken, minced garlic, mayonnaise, yogurt, hot sauce, and salt. Stir until everything is well combined.
- Lay one tortilla flat on a clean surface. Sprinkle about 2 tablespoons of grated cheese along the lower third of the tortilla. Spoon about ⅔ cup of the chicken mixture on top. Add another tablespoon of cheese and a sprinkle of chopped green onion.
- Fold in the sides of the tortilla, then roll it up tightly from the bottom to form a wrap. Repeat with the second tortilla.
- Heat a non-stick pan over medium-high heat and lightly spray it with olive oil.
- Place the wraps seam-side down in the pan. Cook for 3 to 4 minutes on each side, until golden brown and crispy. Cover the pan with a lid while cooking so the filling warms through.
- Slice each wrap in half and serve hot.
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 844 kcal |
| Carbohydrates | 39 g |
| Fat | 49 g |
| Protein | 60 g |
I’m Emma Parker, the writer and founder behind Emma’s Home Guide. This blog was created to share practical ideas, honest experiences, and helpful guidance for everyday living. My goal is to make home life feel easier, warmer, and more enjoyable, without pressure or perfection.
