I still make these cheesy garlic chicken wraps when I need a fast, comforting dinner that feels homemade. Shredded chicken gets tossed with cream cheese and garlic, wrapped in warm tortillas, and browned until the cheese melts — a simple combo that pleases picky eaters and busy hosts alike. If you’re collecting easy weeknight ideas, this recipe fits right into my chicken dishes collection as a reliable, crowd-pleasing option.
Why you’ll love this dish
This wrap is everything you want on a hurried evening: quick to assemble, forgiving with ingredients, and irresistibly cheesy. It uses leftover or rotisserie chicken, which keeps costs down and prep time low. The garlic + cream cheese creates a rich, creamy base that clings to the shredded chicken so every bite is flavorful. Kids often love the familiar melted-cheese texture, while adults appreciate the garlicky warmth.
“A perfect weeknight saver—ready in under 20 minutes and always disappears first at family dinners.”
When to make it: weeknight dinners, game-day snacks, or casual potlucks. It’s also an excellent recipe to scale for meal prep or to use leftover chicken.
The cooking process explained
Quick overview so you know what to expect:
- Sauté garlic briefly to release its aroma.
- Warm the shredded chicken with cream cheese so it becomes creamy and easy to spread.
- Season, assemble wraps with extra shredded cheese, and roll.
- Pan-sear the wraps seam-side down until golden and the cheese inside melts.
This is a short, stovetop-forward recipe — no oven needed and no fiddly steps. Prep takes about 5–10 minutes if your chicken is ready, and cooking is another 8–10 minutes.
What you’ll need
- 2 cups cooked chicken, shredded (rotisserie or leftover roasted chicken works best; shredded turkey is a fine substitute)
- 1 cup shredded cheese — cheddar or mozzarella (cheddar gives tang; mozzarella delivers stretch)
- 4 large tortillas (flour works best for rolling; swap for whole wheat or gluten-free if needed)
- 2 tablespoons garlic, minced (about 4 cloves)
- 1/4 cup cream cheese, softened
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
If you want to switch things up, try cream-cheese alternatives like neufchâtel for fewer calories or a smear of Greek yogurt for tang. For dairy-free versions, use a plant-based cream cheese and vegan shredded cheese. For more ideas on quick chicken ideas that pair well with this wrap, check out this roundup of versatile chicken recipes.
Directions to follow
- Heat a skillet over medium heat and add the olive oil.
- Add the minced garlic and sauté for 30–45 seconds until fragrant. Don’t let it brown.
- Stir in the shredded chicken and the cream cheese. Break up the cream cheese as you mix so it melts evenly.
- Cook, stirring, until the chicken is warmed through and coated—about 2–3 minutes.
- Season with salt and pepper to taste. Remove from heat.
- Lay out a tortilla. Spoon an even portion of the chicken mixture down the center.
- Sprinkle about 1/4 cup shredded cheese over the chicken.
- Roll the tortilla tightly, tucking in the sides as you go to create a sealed wrap.
- Heat a clean skillet over medium-low. Place the wraps seam-side down and cook until golden brown, about 3–4 minutes per side, pressing slightly so the seam seals and the cheese melts.
- Remove from the pan. Garnish with chopped parsley if desired, slice in half, and serve warm.
Best ways to enjoy it
- Serve with a crisp green salad (mixed greens, lemon vinaigrette) to cut the richness.
- Pair with classic sides: homemade potato wedges, sweet potato fries, or tomato soup for dipping.
- For a fun shareable platter, cut each wrap into thirds and serve with ranch, sriracha mayo, or chimichurri.
- Add pickled jalapeños or a squeeze of lime for brightness.
Storage and reheating tips
- Refrigerate: Store leftover wraps in an airtight container for up to 3 days. Let them cool slightly before sealing.
- Reheat on the stovetop over low heat, covered, for a few minutes per side until warmed through. This preserves the crisp exterior.
- Oven: Reheat at 350°F (175°C) for 8–10 minutes.
- Microwave: Quick but can make tortillas soggy; wrap in a damp paper towel and heat in 30-second bursts.
- Freezing: Freeze individually wrapped wraps in foil or freezer-safe bags for up to 2 months. Thaw overnight in the fridge, then crisp in a skillet or oven.
Always ensure reheated chicken reaches 165°F (74°C) for food safety.
Pro chef tips
- Warm the cream cheese a few seconds in the microwave to make it easier to blend smoothly with the chicken.
- Keep tortillas pliable by wrapping them in a damp paper towel and microwaving 10–15 seconds before filling.
- Press the seam when you first place the wrap in the skillet; a quick press with a spatula seals it and prevents unrolling.
- For an extra-crispy exterior, lightly butter the outside of the tortilla before pan-searing.
- Use leftover rotisserie chicken to cut cooking time to zero — it’s the easiest shortcut and keeps flavor robust. For more quick ideas to rotate through busy-week menus, try these other quick chicken ideas.
Flavor swaps
- Spicy buffalo: Mix in hot sauce and blue cheese instead of cream cheese for a buffalo-chicken version.
- Mediterranean: Add chopped olives, sun-dried tomatoes, feta, and a pinch of oregano.
- BBQ cheddar: Toss the shredded chicken with barbecue sauce and use sharp cheddar.
- Low-carb: Use large lettuce leaves (romaine or butter lettuce) instead of tortillas.
- Veg-forward: Fold in sautéed bell peppers, onions, or spinach for extra veg and color.
FAQ – Your questions answered
Q: How long does this take to make from start to finish?
A: If using pre-cooked chicken, plan 15–20 minutes total: 5–10 minutes prep and about 10 minutes cooking.
Q: Can I use raw chicken?
A: Yes—if you start with raw, use about 1 pound boneless chicken breasts or thighs. Cook them fully (165°F / 74°C) before shredding and proceed with the recipe. Baking, poaching, or using a slow cooker are good methods.
Q: What cheese melts best inside the wrap?
A: Mozzarella melts beautifully and gives stretch; cheddar adds sharp flavor. A mix of both gives the best balance of melt and taste.
Q: Can I assemble these ahead of time?
A: You can assemble and refrigerate un-toasted wraps for up to 24 hours, but they’re best when cooked right before serving to keep tortillas crisp.
Q: Is it possible to freeze the finished wraps?
A: Yes—wrap tightly in foil and freeze up to 2 months. Thaw overnight in the fridge and reheat in the oven or skillet until warmed through.
Q: How can I make this dairy-free?
A: Swap cream cheese for a dairy-free cream cheese and use vegan shredded cheese. Flavor will differ but remains satisfying.
Q: Any tips for making these less greasy?
A: Use a nonstick skillet and just a light brush of oil. Pat the chicken dry before mixing to reduce excess moisture.
Final thoughts
Give these cheesy garlic chicken wraps a try the next time you want a fast, comforting meal that comes together in minutes — and feel free to share how you customized yours in the comments.
Cheesy Garlic Chicken Wraps
Ingredients
Method
- Heat a skillet over medium heat and add the olive oil.
- Add the minced garlic and sauté for 30–45 seconds until fragrant, but do not let it brown.
- Stir in the shredded chicken and cream cheese, breaking up the cream cheese to mix until melted evenly.
- Cook, stirring until the chicken is warmed through and coated, about 2–3 minutes.
- Season with salt and pepper to taste and remove from heat.
- Lay out a tortilla and spoon an even portion of the chicken mixture down the center.
- Sprinkle about 1/4 cup of shredded cheese over the chicken.
- Roll the tortilla tightly, tucking in the sides as you go to create a sealed wrap.
- Heat a clean skillet over medium-low and place wraps seam-side down.
- Cook until golden brown, about 3–4 minutes per side, pressing slightly to seal.
- Remove from the pan, garnish with chopped parsley if desired, slice in half, and serve warm.