So, these Cheesy Garlic Chicken Wraps. I’m not even kidding when I say they’ve saved dinner more times than I can count. I mean, who doesn’t love something wrapped up in a crispy tortilla with melted cheese and garlic? Exactly.
It all started when I had some leftover chicken in the fridge—typical “what do I do with this?” situation. The answer? Garlic. Always garlic. And cheese. Put them together, wrap them up, and suddenly you’ve got something that feels way more exciting than the sum of its parts. The best part is, they’re super customizable, so if you’ve got other stuff in the fridge—veggies, herbs, whatever—throw them in. These wraps are super forgiving.
What You’ll Need:
- 2 cups cooked chicken, shredded – Leftovers work great, but honestly, I’ve even just quickly sautéed some chicken breasts when I had nothing ready.
- 1 ½ cups shredded cheese – I’m a sucker for sharp cheddar, but mozzarella, Monterey Jack, or a mix of whatever’s left in the fridge works too.
- 4 large tortillas – Flour tortillas crisp up nicely, but use whatever you’ve got.
- 3 garlic cloves, minced – More if you want, because garlic = happiness.
- 2 tablespoons butter – For melting with the garlic. This is where the magic happens.
- A little olive oil – Just for crisping up the wraps in the pan.
- Salt and pepper – To taste. Season as you go!
- Fresh herbs (optional) – If you’ve got parsley, cilantro, or even some green onions hanging around, chop ‘em up. It adds a nice fresh note.
Let’s Get Cooking:
- Garlic butter love: First, melt the butter in a little pan over medium heat, then toss in your garlic. Let it cook for about a minute or until your kitchen starts smelling amazing. (Just don’t let the garlic burn—that’s not the vibe we’re going for.) Set it aside; we’re going to use it to brush the wraps later.
- Warm up the chicken: If your chicken’s cold, warm it up in a skillet with a tiny splash of olive oil. Season with a little salt and pepper to make sure it’s all nicely flavored. Then—and this is key—stir in half of that glorious garlic butter. Instant flavor boost. If your chicken’s already warm, just mix it with the garlic butter straight away. (source:Ineskolh.info)
- Assemble your wraps: Lay out the tortillas and start building. Sprinkle a handful of cheese (don’t be shy) onto each tortilla, then pile on the garlic chicken. It’s cheesy, it’s garlicky—basically everything good in life. If you’ve got fresh herbs, now’s the time to throw them in for a pop of color and flavor. Roll them up burrito-style, tucking in the sides as you go.
- Crisp them up: Heat a large skillet over medium heat, add a drizzle of olive oil, and place your wraps seam-side down in the pan. Cook them for about 2-3 minutes per side until they’re golden and crispy. Press down gently with a spatula while they cook to get all that melty goodness inside to stick together. Oh, and don’t rush—let them get crispy.
- Brush with more garlic butter: Once they’re all nice and crispy, brush the tops with the rest of that garlic butter. This is where things get extra good.
- Slice and serve: Cut them in half and get ready to dig in. You could serve them with some sour cream, salsa, or whatever you like on the side, but honestly, they’re perfect as-is.
A Few Tips:
- Want to spice things up? Add a little hot sauce or red pepper flakes to the chicken when you’re mixing in the garlic butter. Or, if you’re like me and can’t resist a little extra kick, throw in some pickled jalapeños.
- Veggies anyone? If you’ve got some leftover sautéed peppers or spinach, toss them into the wrap before you fold it up. They play so well with the cheese and garlic.
- Make it your own: These wraps are the kind of thing you can switch up depending on what’s in the fridge. Got some leftover steak? Use that instead of chicken. Or try adding some avocado slices for a little creamy goodness.
I’m telling you, these wraps are a total lifesaver on busy nights. You can whip them up fast, they’re ridiculously satisfying, and they never disappoint. Every time I make them, they disappear in minutes. Perfect for when you need something tasty without all the fuss.
Trust me, give these a try. I bet they’ll become a regular in your rotation—just like they have in mine!
