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Comfort Food Chicken Wraps with fresh ingredients wrapped in a tortilla

Cheesy Garlic Chicken Wraps

A comforting and easy-to-make wrap filled with shredded chicken, cheese, and garlic, ready in about 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 wraps
Course: Dinner, Lunch
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Filling ingredients
  • 2 cups cooked chicken, shredded Leftover rotisserie chicken works great.
  • 1 cup shredded mozzarella cheese
  • 1/2 cup softened cream cheese Softened cream cheese mixes easier.
  • 1/4 cup sour cream Greek yogurt can replace for tang.
  • 2 cloves garlic, minced Fresh garlic = bigger flavor.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 large flour tortillas Warm tortillas roll without cracking.
  • 1 cup fresh spinach leaves
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped fresh parsley Optional garnish.
  • olive oil for cooking

Method
 

Preparation
  1. In a large bowl, add the shredded chicken, mozzarella, cream cheese, sour cream, minced garlic, garlic powder, onion powder, salt, and pepper. Mix until creamy and well-coated.
  2. Divide the filling into four even piles down the center of each tortilla.
  3. Top each pile with fresh spinach leaves and diced tomatoes; sprinkle with parsley if desired.
  4. Roll each tortilla tightly, tucking the ends as you go to keep the filling inside.
Cooking
  1. Heat a skillet over medium and add a thin drizzle of olive oil. Place a wrap seam-side down and press lightly until you hear a soft sizzle.
  2. Cook for 3–4 minutes per side until golden brown and crisp, with melted cheese oozing at the seams as a cue that they’re done.
  3. For extra crispness, press with a spatula for the last minute.

Notes

For variations, add a pinch of smoked paprika or chopped basil for depth. Serve with a crisp salad or as a game-day snack cut into bite-size pieces. Store in an airtight container for up to 4 days in the fridge or wrap individually and freeze for up to 2 months.