Can I make this ahead of time?

Yes. This recipe is forgiving. Making the filling ahead lets the flavors settle and makes assembly quick. Assemble and keep wraps refrigerated until ready to cook. You can also freeze unseared wraps for longer storage.

What if I do not have cooked chicken?

You can cook a quick chicken breast or use rotisserie chicken for ease. Shredded leftover roast chicken works well too. If you prefer a vegetarian option, use flaked firm tofu or roasted chickpeas mashed slightly for a different but satisfying texture.

How do I prevent soggy tortillas?

Avoid overfilling the wraps and make sure the filling is not too wet. Pat excess moisture from tomatoes or use them sparingly. Cook seam-side down first to seal the wrap and crisp the exterior so the inner moisture stays contained.

Can I use corn tortillas?

Large corn tortillas tend to be less flexible and may crack when rolled. If that is all you have, warm them gently to increase pliability and fill sparingly, or use a double layer to prevent tearing.

How long do leftovers last?

Store refrigerated wraps in an airtight container for up to three days. Reheat in a skillet for best texture and flavor. Frozen unseared wraps will keep for up to two months.

Cheesy Garlic Chicken Wraps

Description

A comforting and simple wrap filled with shredded chicken, creamy cheeses, and garlic, perfect for quick weeknight dinners.

Ingredients

Scale

2 cups cooked chicken, shredded
1 cup shredded mozzarella cheese
1/2 cup softened cream cheese
1/4 cup sour cream
2 cloves garlic, minced
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 large flour tortillas
1 cup fresh spinach leaves
1/2 cup diced tomatoes
1/4 cup chopped fresh parsley (optional)
Olive oil for cooking

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Instructions

In a large bowl, mix shredded chicken, mozzarella, cream cheese, sour cream, minced garlic, garlic powder, onion powder, salt, and pepper until well combined.
Divide the filling among the tortillas, then top with spinach leaves and diced tomatoes; add parsley if desired.
Roll the tortillas tightly, then cook seam-side down in a skillet with a drizzle of olive oil over medium heat for 3-4 minutes per side until golden brown.
Slice in half and serve warm.

Notes

Use room-temperature cream cheese for easier mixing. Leftovers can be stored in an airtight container for up to three days or frozen for up to two months.

Nutrition

Serving Size: 1 wrap
Calories: 350
Sugar: 4g
Sodium: 400mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 20g
Cholesterol: 60mg