Why You’ll Love This Recipe

I adore how effortlessly flavorful these wraps are. Juicy chicken seasoned with garlic, onion powder, and paprika melds beautifully with a creamy garlic sauce and melted cheese. Pan-toasted edges give a satisfying crispness. It’s a versatile, customizable recipe that always vanishes in minutes.

ingredients

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

2 cups cooked chicken, diced or shredded (rotisserie chicken works great!)
1 tbsp olive oil or butter (for cooking)
2–3 cloves garlic, minced
2 tsp garlic powder
1 tsp onion powder
1 tsp paprika
Salt & pepper, to taste
1/4 cup creamy garlic sauce, plus extra for spreading
1 1/2 cups shredded cheese (cheddar, mozzarella, or blend)
4 large flour tortillas
Optional garnishes: chopped parsley or green onions

directions

I heat 1 tbsp olive oil or butter in a skillet over medium heat and sauté minced garlic until fragrant (about 1 minute).
I add the chicken, garlic powder, onion powder, paprika, salt, and pepper, stirring until the chicken is warmed and coated (3–4 minutes).
I remove the skillet from heat and stir in 1/4 cup creamy garlic sauce until everything’s coated.
I lay out tortillas, spread a thin layer of garlic sauce on each, then add about 1/2 cup of the chicken mixture and sprinkle with shredded cheese.
I fold in the sides, roll up each wrap tightly, and toast in the skillet over medium-high oil spray—about 2–3 minutes per side—until golden and cheese is melted.
I remove the wraps, brush them with any extra garlic butter, slice in half, garnish with parsley or green onions, and serve warm.

Servings and timing

Yield: 4 wraps
Prep time: ~10 minutes
Cook time: ~12 minutes
Total time: ~22 minutes

Variations

Swap cheddar or mozzarella with pepper jack, Monterey Jack, provolone, or a cheese blend.
Add mix-ins like sautéed bell peppers, spinach, mushrooms, or bacon.
Make them spicy with red pepper flakes, hot sauce, or jalapeños.
Use low-carb or gluten-free tortillas if desired.

storage/reheating

I store cooled wraps in an airtight container in the fridge for up to 2 days. To reheat, I warm them in a skillet or air fryer to restore crispiness—microwaving can make them soggy. You can freeze the chicken filling for up to 1 month, but I don’t recommend freezing fully assembled wraps.

FAQs

Can I use leftover chicken?

Absolutely—I often use diced rotisserie chicken to save time.

What garlic sauce works best?

Creamy garlic sauces or garlic aioli are fantastic. Homemade versions (mayo + garlic + lemon juice) work great.

Can I air-fry these?

Yes! Cook at 375 °F for about 6–8 minutes until golden and melty.

How do I prevent wraps from falling apart?

Don’t overfill and fold tightly. Toasting helps seal them and melt the cheese inside.

Can I prep them in advance?

Sure—I make the chicken filling and store it up to 3 days ahead. Then assemble and toast as needed.

Conclusion

I’m always thrilled when these Cheesy Garlic Chicken Wraps come together so easily but taste like a gourmet treat. The garlicky chicken, creamy sauce, and stretchy cheese wrapped in a crisp tortilla deliver big flavor with minimal effort. They’re a go-to for busy nights, lunch meal prep, or game-day snacks—and they never disappoint.