Ooey-Gooey Cheesy Garlic Chicken Wraps You’ll Devour

Why I Love This Recipe

• It’s fast and easy—ready in about 20 minutes.

• I only need one pan, which makes cleanup simple.

• The flavor is out of this world—cheesy, garlicky, buttery goodness.

• It’s flexible: I can swap the cheeses or add in extras like spinach, jalapeños, or tomatoes.

• I can serve it as a meal, slice it into pinwheels for appetizers, or wrap it up for lunch on the go.

Ingredients

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

• 2 cups cooked, diced chicken breast

• 4 cloves garlic, minced

• 1 tablespoon olive oil

• 1 cup shredded mozzarella cheese

• 1 cup shredded cheddar cheese

• 4 medium flour tortillas

• 1 tablespoon butter

• Salt and black pepper, to taste

• 1 tablespoon chopped parsley (optional, for garnish)

Directions

1. I start by heating the olive oil in a skillet over medium heat. Once it’s warm, I add the minced garlic and sauté it for about 30 seconds to 1 minute, just until it’s golden and fragrant—careful not to let it burn.

2. I toss in the diced chicken, season it with salt and pepper, and stir everything together until the chicken is heated through and coated in garlic oil. I remove the mixture from the pan and set it aside.

3. On each tortilla, I layer about ¼ of the chicken mixture, followed by a generous sprinkle of mozzarella and cheddar cheese.

4. I fold the tortilla tightly into a wrap (or fold like a burrito) and repeat for the rest.

5. I melt the butter in the same skillet over medium heat and place the wraps seam-side down. I cook them for about 2–3 minutes per side until golden brown and the cheese inside is fully melted.

6. Once they’re crispy and ooey-gooey inside, I slice them in half and sprinkle with chopped parsley, if I’m using it.

Servings and Timing

Servings: 4 wraps (serves 4 as a meal or 8 as appetizers)
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

• I sometimes swap mozzarella with pepper jack for extra spice.

• For a Mediterranean twist, I add spinach, sun-dried tomatoes, and feta cheese.

• If I want a smoky flavor, I use smoked gouda or provolone instead of cheddar.

• I’ve also tried adding sliced avocado or a drizzle of ranch inside the wrap before folding for extra richness.

Storage/Reheating

• I keep leftovers in the fridge for up to 3 days in an airtight container.

• To reheat, I warm the wraps in a skillet over low heat or in the oven at 350°F until hot and crispy again. I avoid the microwave because it softens the tortilla.

• These wraps don’t freeze well once cooked, but I sometimes freeze the garlic chicken filling separately and assemble fresh wraps when needed.

FAQs

Can I use rotisserie chicken for this recipe?

Absolutely. I love using rotisserie chicken when I’m short on time—it’s flavorful and saves a step in prep.

What’s the best cheese combo?

I prefer a 50/50 mix of mozzarella (for melt) and cheddar (for sharpness), but provolone, Monterey Jack, or gouda all work beautifully.

Can I make these wraps in the oven?

Yes. I assemble the wraps, place them on a baking sheet, brush with butter, and bake at 375°F for about 10–12 minutes, flipping halfway for even crispiness.

Are these wraps spicy?

Not by default, but I add chopped jalapeños or a dash of hot sauce to the chicken if I’m in the mood for some heat.

Can I prep them ahead of time?

Yes. I prep and store the wraps uncooked in the fridge for up to 1 day, then cook them fresh when I’m ready to eat. This keeps them crispy and melty.

Conclusion

These Ooey-Gooey Cheesy Garlic Chicken Wraps are everything I want in a quick, comforting meal. They’re rich, flavorful, and easy enough for even my busiest nights. Whether I’m serving them as a fun family dinner, a party snack, or just treating myself, they never last long—and once I taste that cheesy, garlicky filling, I always wish I made more.