If you’re craving a fast, comforting dinner that doesn’t skimp on flavor, these Ooey-Gooey Cheesy Garlic Chicken Wraps are the perfect solution. Tender shredded chicken, creamy melted cheese, and rich garlic butter all wrapped in a warm tortilla—this recipe tastes like something you’d grab from a gourmet food truck but comes together in minutes at home. I first whipped these up on a busy weeknight and was surprised by how unbelievably satisfying they were. The garlic butter soaks into the wrap as it crisps in the pan, the cheese melts into silky perfection, and the chicken becomes the ideal savory filling. This is the kind of quick dinner that feels indulgent yet takes almost no prep at all.
Why You’ll Love This Recipe
These Cheesy Garlic Chicken Wraps deliver everything you want in a quick, comfort-filled dinner: melty cheese, juicy chicken, crispy edges, and a big hit of garlicky flavor. They use simple ingredients you likely already have on hand and can be customized endlessly—more heat, more veggies, extra cheese, a different sauce, you name it. They’re perfect for picky eaters, busy nights, or when you need something satisfying that cooks in under 15 minutes. The texture is unbeatable: crispy on the outside, creamy and gooey inside.
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Ooey-Gooey Cheesy Garlic Chicken Wraps – Quick, Melty & Irresistibly Delicious
- Total Time: 20 mins
- Yield: 4 wraps
- Diet: Halal
Description
These ooey-gooey cheesy garlic chicken wraps are a fast and comforting dinner option made with tender chicken, melty cheese, and a buttery garlic sauce all wrapped in a warm tortilla.
Ingredients
- 2 cups cooked shredded chicken
- 4 large flour tortillas
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 3 tbsp butter
- 4 cloves garlic, minced
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1/4 tsp salt
- 2 tbsp fresh parsley, chopped
Instructions
- In a small pan, melt the butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
- Stir in garlic powder, paprika, salt, and pepper. Remove from heat and mix in chopped parsley.
- In a bowl, toss the shredded chicken with half of the garlic butter mixture.
- Warm the tortillas and fill each with chicken, mozzarella, and cheddar cheese.
- Fold the tortillas into wraps and place seam-side down in a skillet.
- Brush the tops with the remaining garlic butter.
- Cook over medium heat for 2–3 minutes per side until the cheese melts and the tortillas turn golden and crispy.
- Serve warm and enjoy.
Notes
- Use rotisserie chicken to make this recipe even quicker.
- Add spinach or jalapeños for extra flavor.
- Swap mozzarella for provolone or Monterey Jack for variations.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cooked shredded chicken – Rotisserie chicken works beautifully and saves time.
Flour tortillas – Soft, pliable, and perfect for crisping in the skillet.
Mozzarella or cheddar cheese – Melts into a gooey, stretchy interior.
Cream cheese – Adds creaminess and helps hold the filling together.
Garlic – Fresh or powdered, it’s essential for bold flavor.
Butter – Forms the garlic butter that crisps and flavors the wraps.
Italian seasoning – Adds warm, aromatic notes that complement the garlic.
Salt and black pepper – Essential for seasoning the filling.
Parsley – Adds freshness and color.
Optional add-ins: Spinach, onions, pepper flakes, bacon bits, ranch dressing.
Directions
Begin by melting butter in a small bowl, then stir in minced garlic and Italian seasoning. Set aside.
In a mixing bowl, combine shredded chicken, cream cheese, shredded mozzarella or cheddar, salt, pepper, and parsley. Stir until the mixture is creamy and well blended.
Lay out the tortillas and spoon the chicken mixture down the center of each one. Fold in the sides and roll tightly into wraps.
Heat a skillet over medium heat and brush the tops of the wraps with garlic butter. Place them seam-side down in the skillet and cook until golden and crisp. Brush the tops with more garlic butter, flip, and cook until the second side is golden and the cheese inside is fully melted.
Remove from the skillet and let rest briefly. Slice in half and serve warm.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes 4 hearty wraps. Prep time is about 10 minutes, and cooking time is another 10 minutes. Total time: approximately 20 minutes.
Storage/reheating
Store leftover wraps in an airtight container for up to 3 days. Reheat in a skillet or air fryer to regain crispiness. Microwaving is fine but will result in a softer texture. Freezing is possible, but crisping before serving is recommended.
Variations and Customizations
Spicy Garlic Wraps – Add crushed red pepper flakes or jalapeños.
Bacon Ranch Chicken Wraps – Add crispy bacon and a drizzle of ranch.
Spinach Artichoke Style – Add spinach and artichoke hearts to the filling.
BBQ Cheesy Chicken Wraps – Mix in a bit of BBQ sauce and use cheddar cheese.
Pesto Chicken Wraps – Add a spoonful of basil pesto to the filling.
Buffalo Chicken Melt – Add buffalo sauce and blue cheese crumbles.
Mushroom & Chicken Wraps – Stir in sautéed mushrooms for umami depth.
Veggie-Packed Version – Add bell peppers, onions, or tomatoes.
Low-Carb Option – Use low-carb tortillas or wrap in lettuce.
Four-Cheese Melt – Combine mozzarella, provolone, cheddar, and parmesan.
FAQs
Can I use canned chicken?
Yes, just drain well and mix into the filling.
Can I bake these instead of pan-frying?
Absolutely—bake at 400°F for 10–12 minutes, brushing with garlic butter first.
Can I use corn tortillas?
Corn tortillas aren’t ideal—they tear and won’t roll as easily.
What’s the best cheese to use?
Mozzarella for stretch, cheddar for sharpness, or a blend for both.
Can I make these ahead?
Yes—assemble and refrigerate, then cook when ready.
Do I need cream cheese?
It helps with creaminess, but you can use ricotta or omit for a lighter wrap.
Can I air fry these wraps?
Yes—air fry at 380°F for 6–8 minutes, flipping halfway.
What sauces pair well with this?
Ranch, marinara, garlic aioli, or honey mustard are great choices.
Will they stay crispy?
They stay crisp while warm; reheat in a skillet to crisp again.
Can I add vegetables?
Yes—just sauté watery vegetables first to prevent sogginess.
Conclusion
These Ooey-Gooey Cheesy Garlic Chicken Wraps are everything you want in a fast, delicious weeknight meal: creamy, crispy, melty, and packed with comforting garlic flavor. With simple ingredients and endless customization options, this recipe delivers maximum satisfaction with minimal effort. Whether you’re cooking for your family or just yourself, these wraps will quickly become a dinner you turn to again and again.
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