Go Back

Ooey Gooey Cheesy Garlic Chicken Wraps

Shredded chicken and double-cheese wraps pan-seared in a garlic butter glaze until golden and crispy outside with melty cheese inside, ready in 20 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large chicken breasts cooked and shredded, about 3 cups, rotisserie chicken works great
  • 1.5 cup shredded mozzarella cheese freshly shredded from block recommended
  • 0.5 cup shredded cheddar cheese or pepper jack for heat
  • 1 tsp Italian seasoning
  • salt and black pepper to taste
  • 4 large flour tortillas burrito size, whole wheat or low-carb work as substitutes
  • 3 tbsp butter melted
  • 3 cloves garlic minced
  • 1 tsp garlic powder
  • 1 tbsp fresh parsley finely chopped

Equipment

  • Large non-stick skillet or griddle
  • large mixing bowl
  • Small bowl for glaze
  • pastry brush

Method
 

  1. In a large bowl, combine shredded chicken, mozzarella, and cheddar. Season with Italian seasoning, salt, and pepper. Toss until evenly combined.
  2. Lay tortillas flat on a clean surface. Divide filling evenly among the four tortillas, placing it in the center of each and leaving a border on all sides.
  3. Fold the left and right sides of each tortilla inward, then roll tightly from the bottom up to form a firm, snug wrap.
  4. In a small bowl, whisk together melted butter, minced garlic, garlic powder, and fresh parsley to make the glaze.
  5. Heat a large non-stick skillet over medium heat. Place wraps seam-side down. They should sizzle gently on contact.
  6. Brush the tops generously with garlic butter glaze. Cook for 2-3 minutes until the bottom is golden and crisp.
  7. Flip the wraps and brush the cooked side with remaining glaze. Cook for another 2-3 minutes until the cheese is fully melted and the second side is golden.
  8. Slice each wrap in half on the diagonal and serve immediately with garlic aioli, ranch, or marinara for dipping.

Notes

Storage: Best served fresh. Store leftovers in an airtight container for up to 2 days. Reheat in an air fryer at 350°F for 5 minutes to restore crispiness, or in a dry skillet over medium heat for 2-3 minutes per side. Make-ahead: Mix and refrigerate the chicken and cheese filling up to 24 hours ahead. Assemble and sear fresh when ready to eat. Substitutions: Rotisserie chicken saves prep time. Pepper jack replaces cheddar for heat. Whole wheat or low-carb tortillas swap in with no method changes. Serving: Pairs well with garlic aioli, marinara, ranch, sweet potato fries, or a Caesar salad.