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Cheesy garlic chicken wraps sliced in half on white plate showing creamy chicken filling with melted cheese and fresh vegetables

Cheesy Garlic Chicken Wraps

Tender chicken wrapped with creamy garlic sauce, melted cheese, and fresh vegetables in soft flour tortillas for a quick and satisfying meal.
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Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded
  • 1 cup shredded mozzarella cheese
  • 4 oz cream cheese softened
  • 2 tablespoons mayonnaise
  • 3 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • salt and black pepper to taste
  • 4 large flour tortillas
  • 1 cup fresh spinach leaves
  • 1/2 cup diced tomatoes
  • 1/4 cup sliced green onions

Equipment

  • Large mixing bowl
  • Skillet (optional)
  • Knife
  • Cutting board
  • Mixing spoon

Method
 

  1. In a large mixing bowl, combine the shredded chicken, mozzarella cheese, cream cheese, mayonnaise, minced garlic, Italian seasoning, salt, and black pepper. Mix until well combined and creamy with no visible cream cheese lumps.
  2. Lay out the flour tortillas on a clean surface. If cold, warm them in the microwave for 10 to 15 seconds to make them more pliable. Spread about ½ cup of the chicken mixture onto the center of each tortilla, leaving about 2 inches of space on the sides.
  3. Top the chicken mixture with fresh spinach leaves, diced tomatoes, and sliced green onions, distributing evenly.
  4. Fold in the sides of each tortilla, then roll it up tightly from the bottom to the top to form a wrap. Place seam-side down.
  5. If desired, heat a skillet over medium heat and place the wraps seam-side down. Cook for 2 to 3 minutes on each side until golden brown and crispy. For softer wraps, slice and serve immediately.

Notes

For a spicy kick, add diced jalapeños or hot sauce to the chicken mixture. You can use rotisserie chicken for convenience. Store assembled wraps in an airtight container in the refrigerator for up to 3 days. Warm tortillas before assembling to prevent cracking.