Cheesy Garlic Chicken Wraps

ByMadison Rae
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SPREAD LOVE

Why Make This Recipe

Cheesy Garlic Chicken Wraps are a great choice for a quick and tasty meal. They are easy to prepare and perfect for lunch or dinner. You can enjoy them on busy days or make them for a casual get-together. The combination of tender chicken, creamy garlic aioli, and melted cheddar cheese in a warm tortilla is simply delicious!

How to Make Cheesy Garlic Chicken Wraps

Ingredients:

  • 2 cups cooked chicken (shredded)
  • 1/2 cup garlic aioli
  • 1 cup cheddar cheese (shredded)
  • 4 large tortillas
  • Salt and pepper to taste

Directions:

  1. Start by mixing the shredded chicken with garlic aioli in a bowl. Add salt and pepper to taste.
  2. Take a tortilla and place a quarter of the chicken mixture in the center.
  3. Sprinkle a bit of shredded cheddar cheese over the chicken.
  4. Fold in the sides of the tortilla and then roll it up from the bottom to the top to enclose the filling.
  5. Heat a skillet over medium heat. Place the wrapped tortilla seam-side down in the skillet.
  6. Cook for 2-3 minutes on each side until the tortilla is golden brown and the cheese is melted.
  7. Remove from the skillet and slice the wraps in half before serving.

How to Serve Cheesy Garlic Chicken Wraps

Serve these cheesy wraps warm. You can pair them with a simple green salad or some crispy vegetable sticks for a complete meal. A side of salsa or dipping sauce can add extra flavor.

How to Store Cheesy Garlic Chicken Wraps

If you have leftovers, store them in an airtight container in the refrigerator. They will be good for about 2-3 days. You can reheat them in a skillet or microwave to enjoy again.

Tips to Make Cheesy Garlic Chicken Wraps

  • Use leftover chicken or rotisserie chicken for even faster preparation.
  • Feel free to add your favorite veggies, like lettuce or tomatoes, for added crunch.
  • If you like it spicy, add some hot sauce or jalapeños to the chicken mixture.

Variation

You can easily change this recipe by using different cheeses or sauces. Try adding pepper jack cheese for a kick or swap garlic aioli for ranch dressing for a different flavor.

FAQs

1. Can I use raw chicken instead of cooked chicken?
Yes, if using raw chicken, cook it first until it is fully done before shredding.

2. What can I use instead of tortillas?
You can use lettuce leaves for a low-carb option or pita bread for a different twist.

3. How do I make my own garlic aioli?
To make garlic aioli, mix mayonnaise with minced garlic, lemon juice, and season with salt and pepper. Adjust to taste.

Enjoy making and eating your Cheesy Garlic Chicken Wraps!

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Cheesy Garlic Chicken Wraps

  • Author: admin
  • Total Time: 16 minutes
  • Yield: 4 servings 1x
  • Diet: Protein-rich
Print Recipe

Description

Quick and tasty Cheesy Garlic Chicken Wraps made with shredded chicken, garlic aioli, and melted cheddar cheese in warm tortillas.

Ingredients

Scale
  • 2 cups cooked chicken (shredded)
  • 1/2 cup garlic aioli
  • 1 cup cheddar cheese (shredded)
  • 4 large tortillas
  • Salt and pepper to taste

Instructions

  1. Mix the shredded chicken with garlic aioli in a bowl. Add salt and pepper to taste.
  2. Place a quarter of the chicken mixture in the center of a tortilla.
  3. Sprinkle shredded cheddar cheese over the chicken.
  4. Fold in the sides of the tortilla and roll it up from the bottom to the top.
  5. Heat a skillet over medium heat and place the wrapped tortilla seam-side down in the skillet.
  6. Cook for 2-3 minutes on each side until golden brown and cheese is melted.
  7. Remove from the skillet and slice the wraps in half before serving.

Notes

Use leftover or rotisserie chicken for quicker prep. Add veggies like lettuce or tomatoes for extra crunch.

  • Prep Time: 10 minutes
  • Cook Time: 6 minutes
  • Category: Lunch
  • Method: Skillet
  • Cuisine: American

Nutrition

  • Serving Size: 1 wrap
  • Calories: 450
  • Sugar: 2g
  • Sodium: 600mg
  • Fat: 24g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 90mg

Keywords: chicken wraps, cheesy wraps, quick meal, lunch recipe

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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