Garlic Chicken Wraps
These creamy and cheesy garlic chicken wraps come together in under 10 minutes using leftover or rotisserie chicken, making for a perfect weeknight meal or packed lunch.
Ingredients
Chicken Filling
- 2 pieces chicken breasts, cooked and shredded Use leftover roasted chicken or a store-bought rotisserie.
- 1 cup shredded cheese (cheddar or mozzarella) Cheddar adds sharpness; mozzarella adds creaminess.
- 2 cloves garlic, minced Fresh garlic is essential for authentic flavor.
- 1/2 cup ranch dressing or your favorite sauce Adjust according to your preference.
- Salt and pepper to taste Salt and pepper Season the filling according to taste.
Wraps
- 4 large tortillas Use soft tortillas for a pliable wrap; warm slightly before filling.
- Optional lettuce, tomatoes, or other veggies for filling Add minimal wet ingredients to prevent sogginess.
Instructions
Preparation
- In a mixing bowl, toss the shredded chicken with the shredded cheese, minced garlic, and ranch dressing until everything is evenly coated. Season with salt and pepper to taste.
- Fluff the chicken with a fork to ensure the dressing and garlic are distributed evenly.
Prepare Tortillas
- Warm each tortilla in a dry skillet for 10–15 seconds per side or in a microwave for 10 seconds wrapped in a damp paper towel.
Assembling Wraps
- Spoon a quarter of the chicken mixture down the center of each tortilla. Add any optional veggies on top.
- Fold the bottom edge up over the filling, then fold both sides in and roll tightly to seal.
Serving
- Slice each rolled tortilla in half on the diagonal and serve immediately while warm.
Notes
Store assembled wraps in the fridge for up to 24 hours. For longer storage, freeze un-toasted wraps for up to 2 months. Reheat in a skillet or oven for best results.