Ooey-Gooey Cheesy Garlic Chicken Wraps

Ooey-Gooey Cheesy Garlic Chicken Wraps are the ultimate comfort food wrapped in a tortilla. I love how these wraps combine juicy garlic-seasoned chicken, loads of melty cheese, and warm tortillas grilled to golden perfection. They’re quick to make, loaded with flavor, and ideal for lunch, dinner, or even a satisfying snack when I want something rich, savory, and totally crave-worthy.

Why You’ll Love This Recipe

I love this recipe because it hits all the right notes — cheesy, garlicky, buttery, and filling. The wraps are easy to put together and easy to customize based on what I have in the fridge. The outside gets perfectly crisp and golden in the pan, while the inside stays hot and gooey. They’re great for meal prep, lunchboxes, or casual dinners when I just want to keep things simple and delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken (shredded or chopped; rotisserie works great)
• Flour tortillas (medium or large size)
• Mozzarella or cheddar cheese (shredded)
• Cream cheese (softened, for extra creaminess)
• Garlic (minced or grated)
• Butter
• Parsley or Italian seasoning (optional)
• Salt and black pepper

Directions

1. In a skillet, I melt a bit of butter and lightly sauté the garlic for about 30 seconds until fragrant. I stir in the cooked chicken and season with salt and pepper.
2. I remove the skillet from heat and mix in the cream cheese and shredded cheese until everything is well combined and melty.
3. I lay out the tortillas and spoon the cheesy garlic chicken mixture down the center of each.
4. I roll them up burrito-style, folding in the sides as I go.
5. In a clean skillet, I melt more butter and place the wraps seam-side down over medium heat, pressing gently to crisp them up. I flip and cook until both sides are golden and the cheese is ooey-gooey inside.
6. I sprinkle with parsley or Italian seasoning for extra flavor and serve hot.

Servings and timing

This recipe makes 4 wraps and serves 2–4 people. It takes about 10 minutes to prep and 10 minutes to cook — ready in just 20 minutes.

Variations

Sometimes I add chopped spinach, sautéed onions, or sliced jalapeños to the filling for an extra kick. I’ve also made a spicy version with buffalo sauce or chipotle mayo stirred into the chicken. If I want it lighter, I use low-fat cheese and skip the butter in the skillet. And for a fun twist, I use garlic naan or spinach wraps instead of regular tortillas.

Storage/Reheating

I store leftover wraps in the fridge for up to 3 days. To reheat, I warm them in a skillet or air fryer until the cheese melts and the outside is crisp again. The microwave works in a pinch, but the wrap will be softer. They also freeze well — I wrap them tightly in foil and freeze for up to a month, then reheat straight from frozen.

FAQs

Can I use raw chicken?

Yes, but I cook it first before mixing it with the garlic and cheese. I often pan-fry or roast the chicken with a little garlic and seasoning, then shred it.

What cheese melts best for this?

I love mozzarella for that stretchy melt, but cheddar, Monterey Jack, or a cheese blend works great too. I sometimes use pepper jack for extra flavor.

Can I bake these instead of pan-frying?

Absolutely. I brush them with butter or spray with oil and bake at 400°F (200°C) for about 12–15 minutes, flipping once.

Are these good for meal prep?

Yes! I prep a batch and keep them wrapped in foil. They reheat easily and are perfect for grab-and-go lunches.

What can I serve with these wraps?

I pair them with a side salad, fries, roasted veggies, or even just a dipping sauce like ranch, garlic mayo, or salsa.

Conclusion

Ooey-Gooey Cheesy Garlic Chicken Wraps are my go-to when I want something quick, comforting, and loaded with flavor. The creamy, cheesy chicken wrapped in a crispy tortilla makes every bite irresistible. Whether I’m making a fast lunch or an easy dinner, this recipe always satisfies my cravings and keeps things deliciously simple.

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