Name: Ooey-Gooey Cheesy Garlic Chicken Wraps
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 cups cooked chicken (shredded or chopped; rotisserie works great); 1 cup shredded mozzarella or cheese blend (cheddar, Monterey Jack, provolone); 4 oz cream cheese, softened; 3 cloves garlic, minced or grated; 2 tbsp butter (for garlic butter spread); 2 tbsp mayonnaise or sour cream (optional, for extra creaminess); 4 large flour tortillas or wraps; Salt and black pepper, to taste; Red pepper flakes (optional, for heat); Chopped parsley (optional, for garnish)

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Ooey-gooey cheesy garlic chicken wraps are everything I want in a quick and indulgent meal—melty cheese, juicy chicken, bold garlic flavor, and a crispy golden wrap that holds it all together. Whether I’m making lunch, dinner, or a hearty snack, this wrap always hits the spot. It’s comforting, flavorful, and ridiculously satisfying with every bite.

Why You’ll Love This Recipe

I love how simple but incredibly flavorful these wraps are. The garlic butter adds richness, the melted cheese makes it ultra-creamy, and the rotisserie or cooked chicken brings in protein and heartiness. I can make them in under 20 minutes, and they crisp up beautifully in a skillet or air fryer. They’re perfect for using up leftover chicken, and totally customizable depending on what I’m craving. Ooey-Gooey Cheesy Garlic Chicken Wraps

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked chicken (shredded or chopped; rotisserie works great)
Shredded mozzarella or a cheese blend (cheddar, Monterey Jack, or provolone)
Cream cheese (softened)
Garlic (minced or grated)
Butter (for garlic butter spread)
Mayonnaise or sour cream (optional, for creaminess)
Large flour tortillas or wraps
Chopped parsley (optional, for garnish)
Salt and black pepper
Red pepper flakes (optional)

Directions

I start by melting the butter in a small pan, then stirring in the minced garlic. I let it cook gently for 1–2 minutes until fragrant—this becomes the garlic butter that takes these wraps to the next level.
In a bowl, I mix the shredded chicken, softened cream cheese, a handful of shredded mozzarella, a bit of mayo or sour cream, salt, pepper, and red pepper flakes if I want a little heat.
I spread a generous spoonful of the mixture onto a tortilla, sprinkle more cheese on top, and fold it into a wrap or burrito shape.
I brush the outside of the wrap with the garlic butter, making sure it’s coated on both sides.
I cook the wraps in a skillet over medium heat for 2–3 minutes per side until golden and crisp, and the cheese is melted and gooey inside.
I slice them in half and garnish with parsley before serving.

Servings and timing

This recipe makes 4 wraps.

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

I add spinach, sun-dried tomatoes, or sautéed onions for extra flavor and texture.
I use shredded rotisserie chicken, grilled chicken, or leftover baked chicken.
I mix in different cheeses like Swiss, gouda, or feta for a flavor twist.
I use low-carb or whole wheat wraps depending on what I have.
I slice the wraps into smaller pieces and serve as cheesy chicken pinwheels for parties.

Storage/Reheating

If I have leftovers, I wrap them tightly and store them in the fridge for up to 3 days. To reheat, I toast them in a skillet or air fryer to bring back that crispy texture. I avoid microwaving if I want to keep the outside crunchy.

These wraps can also be frozen. I wrap them tightly in foil and freeze for up to a month. When ready to eat, I thaw in the fridge and reheat in the skillet or oven until hot and crisp. Ooey-Gooey Cheesy Garlic Chicken Wraps

FAQs

Can I make these ahead of time?

Yes, I assemble them ahead and keep them wrapped in the fridge. I just wait to cook them until I’m ready to eat for the best texture.

What kind of chicken works best?

I like using rotisserie chicken for convenience, but grilled, baked, or even leftover shredded chicken all work great.

Can I bake these instead of pan-frying?

Yes, I bake them at 400°F (200°C) for about 10–12 minutes, flipping halfway through until golden and melted.

How do I keep them from getting soggy?

I don’t overfill the wraps, and I make sure the skillet is hot enough to crisp them quickly. Garlic butter helps too—it creates a barrier and adds crunch.

What sauces go well with these wraps?

I dip them in ranch, garlic aioli, marinara, or spicy mayo depending on the mood. They’re great on their own, but even better with a dipping sauce.

Conclusion

Ooey-gooey cheesy garlic chicken wraps are everything I love in a fast, cheesy, comforting meal. They’re easy to make, endlessly customizable, and totally addictive with that crispy outside and melty, savory filling. Whether I’m cooking for myself or sharing with others, this wrap recipe is one I come back to again and again.