These Baked Cheesy Garlic Chicken Wraps are crispy on the outside and filled with a gooey, savory center. Using pre-cooked chicken makes this a quick 20-minute meal.
Ingredients
For the Filling:
-
2 cups Cooked chicken, diced or shredded (rotisserie chicken works great).
-
1 cup Shredded sharp cheddar cheese.
-
½ cup Shredded mozzarella cheese.
-
1-2 cloves Fresh garlic, finely minced.
-
½ tsp Onion powder and ½ tsp Paprika.
-
2 tbsp Chopped fresh parsley (plus extra for garnish).
-
¼ cup Cream cheese (softened) or ½ cup creamy garlic sauce.
For the Wraps & Coating:
-
4 large Flour tortillas.
-
2 tbsp Butter, melted.
-
½ tsp Garlic powder and a pinch of salt.
Instructions
-
Prepare the Filling: In a large bowl, mix the cooked chicken, shredded cheeses, minced garlic, onion powder, paprika, parsley, and cream cheese (or garlic sauce) until well combined.
-
Assemble the Wraps: Lay a tortilla flat. Spoon a generous portion of the chicken mixture onto the lower third of the tortilla.
-
Fold and Roll: Fold the sides of the tortilla inward over the filling, then roll tightly from the bottom to create a sealed wrap.
-
Add the Garlic Butter: Mix the melted butter with garlic powder and a little extra parsley. Brush this mixture generously over the outside of each wrap.
-
Bake (or Pan-Fry): * To Bake: Place wraps seam-side down on a parchment-lined baking sheet. Bake at 400°F (200°C) for 10–12 minutes until golden and the cheese is melted.
-
To Pan-Fry (for extra crisp): Heat a non-stick skillet over medium heat. Place wraps seam-side down and cook for 2–4 minutes per side until crispy.
-
-
Serve: Slice the wraps diagonally and garnish with fresh parsley.
Pro Tips
-
Melty Success: For the best results, shred your own cheese from a block; pre-shredded cheese often has coatings that prevent it from melting smoothly.
-
Heat it Through: If pan-frying, use a lid to cover the pan for the first few minutes; this traps steam to ensure the cheese in the center is fully melted before the outside burns.