Cheesy Garlic Chicken Wraps (Ready-to-Print Version)

Tender chicken and creamy garlic cheese folded in tortillas, crisped until golden for an easy, savory dinner.

# What You’ll Need:

→ Filling

01 - 2 cups cooked shredded chicken
02 - 4 ounces full-fat cream cheese, softened
03 - 1 tablespoon unsalted butter
04 - 2 cloves fresh garlic, finely minced
05 - 1/2 teaspoon garlic powder
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/2 teaspoon fine sea salt

→ Cheese and Tortillas

08 - 1 1/2 cups freshly shredded mozzarella or cheddar cheese, divided
09 - 4 large flour tortillas (10-inch diameter), soft and pliable

# Step-by-Step Guide:

01 - Melt butter in a medium skillet over medium heat until foaming, then add minced garlic and sauté for 1 minute until fragrant but not browned, stirring constantly.
02 - Reduce heat to medium-low, add softened cream cheese to the pan, and stir until fully melted and combined with the garlic butter. Sprinkle in garlic powder, sea salt, and black pepper. Whisk until mixture is smooth and lump-free.
03 - Gently fold in shredded chicken and half of the shredded cheese. Stir until chicken is evenly coated and the cheese has partially melted, creating a cohesive filling.
04 - Place one-fourth of the warm chicken mixture in the center of each tortilla. Sprinkle the remaining shredded cheese over the filling. Fold in the sides, then roll up tightly from the bottom to form secure wraps.
05 - Preheat a dry skillet or panini press over medium heat. Place each wrap seam-side down and toast for 2 to 3 minutes per side until golden brown and crisp, ensuring the cheese inside is fully melted.
06 - Transfer wraps to a cutting board and let rest for 1 to 2 minutes. Slice diagonally with a sharp knife and serve immediately.

# Handy Tips:

01 - Bring cream cheese to room temperature to ensure a smooth, lump-free filling.
02 - Warm tortillas in the microwave or dry skillet before assembly to prevent cracking.
03 - Avoid overfilling wraps to maintain their structure during toasting.
04 - Store assembled but uncooked wraps tightly wrapped in plastic in the refrigerator for up to two days.
05 - For best results, reheat leftover wraps in a skillet or oven to restore crispiness.

Go Back