Cheesy Garlic Chicken Wraps

These wraps are flour tortillas filled with a mixture of shredded chicken, mozzarella, cream cheese, Parmesan and mayonnaise, seasoned with garlic and Italian seasoning, then topped with spinach and diced tomato. They are rolled up, browned on both sides in an oven-safe skillet and finished in the oven until the cheese melts. The recipe makes 4 wraps and takes 30 minutes, with 15 minutes of prep and 15 of cooking.

Save this recipe for later:

The filling is mixed in one bowl, and using cooked chicken means there is no chicken to cook from raw. Rotisserie chicken, shredded, saves the most time.

What Goes into the Wraps

Amounts are in the recipe card at the bottom.

• Cooked chicken (2 cups, shredded): the protein base. Shredded rotisserie chicken is a quick substitute.
• Mozzarella (1 cup, shredded): gives the gooey, stretchy texture.
• Cream cheese (1/2 cup, softened): adds creaminess and makes the filling smooth.
• Parmesan (1/4 cup, grated): adds a savory, sharp flavor.
• Mayonnaise (1/4 cup): keeps the filling moist and creamy.
• Garlic (3 cloves, minced), Italian seasoning (1 teaspoon), salt (1/2 teaspoon) and black pepper (1/4 teaspoon): the seasoning.
• Flour tortillas (4 large): the wrap itself.
• Spinach (1 cup) and diced tomatoes (1/2 cup): they add color, and the tomatoes balance the richness of the cheese.
• Olive oil (1 tablespoon): for browning the wraps.

Filling, Rolling and Browning

Mix the chicken, mozzarella, cream cheese, Parmesan, mayonnaise, garlic, Italian seasoning, salt and pepper in a large bowl until well combined. Heat the oven to 375°F (190°C).

Spread a generous amount of the mixture over each tortilla, leaving about an inch of border around the edge. Add the spinach and tomatoes, then roll each tortilla tightly, folding in the sides as you go.

Heat the olive oil in a large oven-safe skillet over medium heat. Place the wraps seam-side down and cook for 2 to 3 minutes, until golden brown. Flip them and cook for another 2 to 3 minutes. Move the skillet to the oven and bake for 10 to 12 minutes, until the wraps are heated through and the cheese has melted. Let them cool for a few minutes, then slice them in half.

Tips

• Use good cheese. Fresh, high-quality cheese melts better and tastes better.
• Use fresh tortillas. They roll more easily and hold the filling better. Pick the softest ones.
• Let the wraps rest before slicing. A few minutes after baking helps them set, which gives cleaner cuts.
• Try other seasonings. Basil or paprika can go in with the filling.

If you do not have an oven-safe skillet, brown the wraps in a regular skillet and move them to a baking dish for the oven step. Watch them so they keep a golden-brown finish.

Variations

• Heat: add diced jalapeños or a dash of hot sauce to the chicken mixture.
• Turkey: shredded turkey in place of the chicken, for a leaner wrap.
• Vegetarian: chickpeas or lentils in place of the chicken. They take on the flavor of the garlic and cheese.
• Other cheeses: cheddar, pepper jack or gouda in place of the mozzarella.

What to Serve with Them

A side salad with olive oil and vinegar gives a crisp contrast to the warm, cheesy wraps. Cauliflower rice or zucchini noodles soak up any extra sauce. Sparkling water with lemon or a cup of herbal tea suits the meal.

Nutrition per Wrap

Each wrap has approximately 450 calories, 25 grams of fat (10 grams saturated), 30 grams of carbohydrates, 2 grams of fiber, 2 grams of sugar, 30 grams of protein and 600 milligrams of sodium.

FAQ

Can I use a different cheese?

Yes. Mozzarella gives the gooey texture, but cheddar, pepper jack or gouda each bring their own flavor.

Can I make the wraps spicier?

Mix diced jalapeños or a dash of hot sauce into the chicken mixture.

How should leftovers be stored?

Keep them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

The Foodie Yummy Cookbook

12 reader-favorite recipes in one printable PDF. Enter your email and download it instantly.

Made it or loved it? Share this recipe

Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us