Cheesy Garlic Chicken Wraps are one of my favorite quick dinners when I want something super comforting without a lot of fuss. They’re packed with tender shredded chicken, stretchy melted mozzarella, sharp cheddar, and a punch of garlicky flavor all tucked inside a golden, toasted tortilla. Every bite is creamy, cheesy, and satisfying—almost like a handheld, lighter version of cheesy garlic bread loaded with chicken.
I love how flexible these wraps are. I can use leftover roast or rotisserie chicken, adjust the garlic to be mild or bold, and add veggies or herbs depending on what I have in the fridge. They come together fast on busy weeknights, toast up beautifully in a skillet, and slice into halves or pinwheels that are perfect for lunch boxes or casual platters.
Ingredients for Cheesy Garlic Chicken Wraps
- 2 cups cooked shredded chicken (rotisserie or leftover roast works great)
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
To turn these basics into full Cheesy Garlic Chicken Wraps, I also like to add:
- 2–3 cloves garlic, minced (or 1–1 1/2 teaspoons garlic powder)
- 1/4 cup mayonnaise or cream cheese for creaminess
- 2 tablespoons plain Greek yogurt or sour cream (optional, for tang)
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- Pinch of salt, to taste
- 4–6 large flour tortillas
- 1–2 tablespoons butter or oil for toasting
These extras mirror how most cheesy garlic chicken wrap recipes boost flavor and give the filling a creamy texture.
How I Make Cheesy Garlic Chicken Wraps
1. Mix the cheesy garlic chicken filling
In a mixing bowl, I add the shredded chicken, mozzarella, cheddar, minced garlic (or garlic powder), mayonnaise or cream cheese, yogurt or sour cream if using, onion powder, pepper, and a pinch of salt. I stir everything together until the chicken is coated and the cheeses are evenly distributed. The mixture should look creamy and hold together in soft clumps; if it feels dry, I add another spoonful of mayo or yogurt.
2. Assemble the wraps
I lay a tortilla flat on a cutting board. On the lower third of the tortilla, I sprinkle a small handful of the cheese mixture to create a base, then spoon 1/3–1/2 cup of the chicken filling on top and spread it slightly, leaving some border around the edges. If I want extra cheese pull, I sprinkle a bit more mozzarella or cheddar over the chicken before rolling.
To roll, I fold in the sides of the tortilla over the filling, then roll it up from the bottom into a snug wrap, tucking as I go so the filling stays inside. I repeat with the remaining tortillas and filling.
3. Toast the wraps
I heat a non‑stick skillet over medium heat and add a little butter or oil. When it’s hot, I place the wraps seam‑side down in the pan. I cook them for about 2–3 minutes per side, pressing gently with a spatula, until the tortillas are golden brown and crisp and I can see the cheese starting to melt at the edges. Covering the pan with a lid for a minute helps the centers heat through without burning the outside.
4. Slice and serve
Once the Cheesy Garlic Chicken Wraps are toasted and the cheese is melted, I transfer them to a cutting board and let them sit for a minute so the filling settles. Then I slice each wrap in half on the diagonal. I like to sprinkle a little chopped parsley or green onion on top for color, and serve them hot with extra garlic sauce, ranch, or a simple yogurt dip on the side.
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