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This cheesy garlic chicken wrap recipe transforms simple ingredients into a restaurant-worthy meal in just 30 minutes. The combination of juicy shredded chicken and three cheeses creates an irresistible filling that gets crispy on the outside when pan-fried.
I created this recipe when my teenagers needed a quick meal between sports practices. Now they regularly raid the fridge for leftover filling to make their own wraps after school.
Ingredients
- Shredded chicken: Provides protein and substance making this a filling meal
- Mozzarella cheese: Creates that perfect melty stretch when the wraps are warm
- Cream cheese: Adds richness and helps bind everything together
- Sour cream: Brings tanginess that balances the rich flavors
- Fresh garlic cloves: Offer aromatic flavor that permeates the entire filling
- Fresh parsley: Brightens the heavy ingredients with color and freshness
- Paprika: Adds a subtle smoky depth to the filling
- Large flour tortillas: Work best as they hold the filling without tearing
- Mixed greens: Add nutritional value and fresh crunch to each bite
How To Make Cheesy Garlic Chicken Wraps
- Create the filling:
- Combine shredded chicken with all three cheeses, garlic, herbs and seasonings in a large bowl. Mix thoroughly until you achieve a creamy consistency with no dry spots. Make sure the cream cheese is fully softened before mixing to avoid lumps in your filling.
- Assemble the wraps:
- Lay each tortilla on a flat surface and place one quarter of the filling in the center, forming a rectangular shape rather than a mound. This helps with even distribution when rolling. Add a small handful of greens on top of the chicken mixture, being careful not to overfill.
- Roll with care:
- Fold the bottom edge of the tortilla up over the filling, then fold in both sides before continuing to roll upward until sealed. Place seam-side down to prevent unraveling. A tight roll ensures the filling stays put during cooking.
- Crisp to golden perfection:
- Heat your skillet before adding oil to prevent sticking. Place wraps seam-side down first to seal them shut during cooking. Use medium heat to allow the tortilla to become golden and crispy while giving the cheese enough time to melt throughout.
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The first time I made these wraps, I accidentally added twice the amount of garlic. Rather than ruining the recipe, my family declared it their favorite version ever. Now we always go heavy on the garlic for that unmistakable aroma that fills the kitchen as they cook.
Make-Ahead Options
These wraps work beautifully as a meal prep option. You can prepare the filling up to three days in advance and store it in an airtight container in the refrigerator. When ready to serve, simply warm the filling slightly in the microwave before assembling and crisping the wraps. This makes weeknight dinners even faster.
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Ingredient Substitutions
The beauty of these wraps lies in their flexibility. For a lighter version, use Greek yogurt instead of sour cream and reduced-fat cream cheese. Vegetarians can replace chicken with sautéed mushrooms and spinach for a hearty alternative. Gluten sensitive diners can use corn tortillas or gluten free wraps though they may need to be doubled up to prevent tearing with the substantial filling.
Serving Suggestions
These wraps pair perfectly with a simple side salad dressed with lemon vinaigrette to cut through the richness. For a more substantial meal, serve alongside sweet potato fries or a cup of tomato soup for dipping. A fresh avocado and corn salsa makes an excellent accompaniment that balances the creamy filling with bright flavors.
Storage Tips
Leftover wraps should be stored unwrapped in an airtight container in the refrigerator for up to two days. To reheat, avoid the microwave which will make them soggy. Instead, place in a 350°F oven for 10 minutes or in a dry skillet over medium heat until warmed through and crispy again.
Frequently Asked Questions
- → Can I use a different type of cheese?
Yes, you can substitute mozzarella with cheddar, Monterey Jack, or any meltable cheese of your choice.
- → What can I use instead of flour tortillas?
Try using whole wheat tortillas, low-carb wraps, or even lettuce leaves for a lighter option.
- → How can I make this dish spicier?
Add a pinch of cayenne pepper or chopped jalapeños to the filling for an extra kick.
- → Can I make these wraps ahead of time?
Yes, you can prepare the filling and store it in the refrigerator for up to 2 days. Assemble and cook the wraps when ready to serve.
- → What side dishes go well with these wraps?
These wraps pair nicely with a side salad, roasted vegetables, or a creamy dip like guacamole or ranch dressing.