I love how this dish brings together creamy, cheesy, and savory flavors in every bite. The filling is rich but not too heavy, and the tortilla wrap makes it easy to serve, eat, and customize. Whether I make them in a skillet or bake them in the oven, they come out perfectly warm and melty every time. Plus, I can use up leftover chicken or switch up the cheeses and add-ins depending on what I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Base Components 2 cups cooked chicken, diced or shredded 4 large flour tortillas
Cheese Sauce 1 cup shredded cheddar cheese or mozzarella cheese ½ cup cream cheese, softened ¼ cup sour cream
Seasonings 1 teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon paprika Salt, to taste Black pepper, to taste
1. Make the creamy chicken filling: In a mixing bowl, I blend the softened cream cheese, sour cream, garlic powder, onion powder, paprika, salt, and black pepper until smooth. Then I gently fold in the cooked chicken until it’s fully coated in the cheesy mixture.
2. Fill the tortillas: I lay the flour tortillas flat on a clean surface and spoon the creamy chicken mixture along the center of each one. I sprinkle shredded cheese over the top, and if I want to add extras like lettuce or tomatoes, I include those now. Then I roll each tortilla tightly, folding in the sides to keep the filling secure.
3. Cook the wraps: For the skillet method: I heat a skillet over medium heat, then place the wraps seam-side down. I cook them for 2–3 minutes per side until they’re golden and the cheese is melted inside.
For the oven method: I arrange the wraps in a baking dish and bake at 350°F for 10–12 minutes until they’re warmed through and lightly crisped on the outside.
4. Slice and serve: I slice each wrap in half and garnish with fresh herbs, a little extra cheese, or any of my favorite toppings. I like to serve them warm while the filling is still creamy and melty.
I sometimes add sautéed bell peppers, onions, or mushrooms for extra texture and flavor.
For a spicy version, I mix in a bit of hot sauce or diced jalapeños.
I’ve swapped cheddar for pepper jack or used a Mexican blend of cheeses — it all works.
Black beans or corn kernels make a great addition if I want to bulk up the filling.
For a low-carb version, I use low-carb tortillas or lettuce wraps.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet or toaster oven to get the outside crisp again. The microwave works too if I’m in a hurry, but the tortilla will be softer.
FAQs
Can I use rotisserie chicken for this recipe?
Yes! I often use rotisserie chicken when I’m short on time. It shreds easily and blends well with the creamy sauce.
Can I make these ahead of time?
Absolutely. I assemble the wraps and store them covered in the fridge, then cook them just before serving. They’re great for meal prep.
What cheese works best?
I like cheddar for its flavor and melt, but mozzarella makes it extra gooey. A mix of the two is also delicious.
Can I freeze these wraps?
Yes — I wrap them tightly in foil or plastic, freeze, and then bake directly from frozen at 350°F until hot. They’re perfect for make-ahead lunches.
What can I serve with these wraps?
I usually pair them with a side salad, rice, roasted veggies, or chips and salsa. They also go great with guacamole or a dollop of extra sour cream.
Conclusion
These tender chicken tortillas with cheese are everything I love in a comfort meal — creamy, melty, and full of flavor. They’re quick to prepare, easy to customize, and perfect for both weeknight dinners and casual get-togethers. Whether I make them in a skillet or bake them in the oven, they always come out satisfying and crowd-pleasing.
These creamy chicken and cheese tortillas are quick, comforting, and family-approved. Perfect for easy weeknight dinners with minimal prep!
Ingredients
→ Base Components
2 cups cooked chicken, diced or shredded
4 large flour tortillas
→ Cheese Sauce
1 cup shredded cheddar cheese or mozzarella cheese
½ cup cream cheese, softened
¼ cup sour cream
→ Seasonings
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
Salt, to taste
Black pepper, to taste
→ Optional Garnishes
Chopped lettuce
Diced tomatoes
Fresh herbs
Instructions
Make the Filling:
In a mixing bowl, blend softened cream cheese, sour cream, garlic powder, onion powder, paprika, salt, and pepper until smooth. Fold in the cooked chicken until evenly coated.
Assemble the Wraps:
Lay tortillas flat. Divide the chicken mixture evenly down the center of each tortilla. Top with shredded cheese and any optional garnishes. Roll tightly, folding in the sides.
Cook the Wraps:
Skillet Method: Heat a skillet over medium heat. Place wraps seam-side down and cook for 2–3 minutes per side until golden brown and cheese is melted.
Oven Method: Place wraps in a baking dish and bake at 350°F (175°C) for 10–12 minutes until heated through and slightly crisped.
Serve:
Slice wraps in half, garnish with fresh herbs or extra cheese, and serve warm.
Notes
Use rotisserie chicken to save time.
Try swapping in your favorite cheese blend or adding sautéed vegetables or black beans.
These wraps pair great with salsa, guacamole, or a side salad.
