At a Glance
Imagine pulling a warm, golden tortilla close to your face and being greeted by the buttery aroma of garlic, the sharp, melty tang of cheddar, and the comforting scent of roasted chicken. Each bite of these Cheesy Garlic Chicken Wraps delivers a contrast of textures — tender, shredded chicken, gooey cheese, and the slight chew of a warmed tortilla — punctuated by a creamy garlic aioli that lingers on the palate. It’s the kind of food that feels like a hug in your hands: simple, satisfying, and just a little indulgent.
Perfect for busy weeknights, casual gatherings, or a cozy weekend brunch, these wraps travel well and warm up beautifully. They’re also an easy way to use leftover chicken while still feeling like you’re making something new. If you’re short on time but want maximum comfort—and a recipe that impresses without fuss—this is your go-to. For another spin on cheesy chicken handhelds, you can compare flavor ideas here: Cheesy Chicken Garlic Wraps Inspiration.
Nutrition Highlights
Approximate nutrition per serving (recipe makes 4 servings). Values are estimated using USDA FoodData Central values for standard ingredients and rounded for clarity. Use this as a reliable baseline; individual packaged ingredients will change totals.
- Calories: ~620 kcal
- Protein: ~34 g
- Carbohydrates: ~30 g
- Fat: ~38 g
- Saturated fat: ~14–18 g (largely from cheddar and aioli)
- Fiber: ~2–3 g
- Sodium: ~700–900 mg (depends on tortillas, aioli, and added salt)
- Sugar: ~2–4 g
Notes on accuracy and health context:
- These figures are estimates based on common USDA FoodData Central entries for cooked chicken breast, mayonnaise/aioli, shredded cheddar, and large flour tortillas, combined and divided by four. For ingredient-level precision, check package labels or USDA FoodData Central entries. Trusted resources on nutritional guidance include the USDA and the Mayo Clinic for portion and heart-health context.
Why You’ll Love It
- Pure comfort with minimal effort: Gooey cheese and garlicky aioli make each bite feel special even though assembly is fast.
- Built for sharing or solo satisfaction: Make a batch for friends, or portion into four for several meals across the week.
- Memory-friendly: The flavors bring forward those homey, Sunday-dinner vibes—perfect for family tables or relaxed get-togethers.
- Time-smart: Uses cooked chicken (leftover or store-bought rotisserie), so prep is mostly assembly—ideal for busy evenings.
- Versatile: Easily adapted for dietary needs (see variations) or scaled up for a crowd.
How to Make Cheesy Garlic Chicken Wraps
Ingredients
- 2 cups cooked chicken, shredded (about 280 g)
- 1/2 cup garlic aioli (about 120 ml)
- 1 cup cheddar cheese, shredded (about 113 g)
- 4 large tortillas (10-inch)
- Salt and pepper, to taste
Optional ingredients and substitutions
- Add-ins: chopped scallions, shredded lettuce, diced tomatoes, sliced avocado
- For a lighter aioli: use Greek yogurt mixed with 2 tsp garlic paste instead of full aioli
- Cheese swaps: Monterey Jack, pepper jack, or mozzarella
- Protein swaps: rotisserie chicken, leftover roasted chicken, or canned chicken in a pinch
- For a gluten-free wrap: use certified gluten-free tortillas or large lettuce leaves
Instructions
- Prepare the filling: In a mixing bowl, combine shredded chicken and garlic aioli. Season lightly with salt and pepper; remember tortillas and cheese can add sodium.
- Tip: Toss gently—avoid overmixing so the chicken stays somewhat chunky and not paste-like.
- Add cheese: Fold in 3/4 cup of the shredded cheddar into the chicken mixture, reserving 1/4 cup for topping.
- Warm tortillas: Heat each tortilla for 10–15 seconds per side in a dry skillet or microwave 20 seconds wrapped in a damp towel so they’re pliable and warm.
- Tip: A slightly warm tortilla prevents cracking and helps cheese melt.
- Assemble: Place about 1/4 of the chicken–cheese mixture down the center of each tortilla. Sprinkle the reserved cheddar on top.
- Fold and sear (optional): Fold the sides in, roll tightly, and return to a skillet seam-side down over medium heat. Cook 1–2 minutes per side until golden and cheese melts.
- Tip: Press with a spatula for a panini-like finish. Watch closely to avoid burning.
- Serve immediately: Slice in half on a bias for appealing presentation and even distribution.
Practical checks:
- Chicken doneness: Use fully cooked chicken only. If using raw, cook to an internal temp of 165°F (74°C) before shredding.
- Melt check: The cheese should be visibly melted and slightly oozing when you open the wrap.
Best Pairings
- Classic sides: Crispy kettle chips, seasoned sweet potato fries, or a simple mixed-green salad with lemon vinaigrette.
- Light beverages: Iced tea, sparkling water with lime, or a light lager.
- Brunch pairing: Serve alongside scrambled eggs or a fruit salad with coffee.
- Dipping options: Extra garlic aioli, salsa, or a smoky chipotle mayo.
- Presentation tip: Serve halved wraps on a wooden board with a small ramekin of aioli and a scattering of microgreens for color.
Storage Instructions
- Room temperature: Do not leave cooked, aioli-filled wraps at room temperature for more than 2 hours (1 hour if ambient temp exceeds 90°F/32°C) due to perishable ingredients.
- Refrigerator: Store assembled wraps wrapped tightly in foil or an airtight container for up to 2–3 days. Wraps will retain best texture when reheated briefly in a skillet or oven to refresh the tortilla and melt the cheese.
- Freezer: For longer storage, assemble without searing, wrap tightly in plastic wrap and foil, and freeze up to 2 months. Reheat from frozen in a 350°F (175°C) oven for 25–30 minutes or until heated through; pan-sear quickly after to restore crispness.
- Storing components: Cooked chicken can be stored separately in the fridge for 3–4 days; aioli should be kept refrigerated and used within its product date.
Pro Tips & Tricks
- Best chicken: Use dark-meat chicken for a juicier, more forgiving texture, or lean breast for lower fat—both work well when shredded.
- Aioli control: If store-bought aioli tastes too strong or is very salty, cut it with a tablespoon of plain Greek yogurt to brighten and lighten the texture.
- Cheese melt hack: Grate your own cheese. Pre-shredded cheese often contains anti-caking agents that can reduce melt quality.
- Tortilla choice: Warm, flexible tortillas (10-inch) are easiest to roll; for a crisp exterior, sear in a pan with a light spray of oil.
- Avoid sogginess: If making ahead, keep wet ingredients (tomato, avocado, extra sauces) separate and add just before serving.
Creative Twists
- Spicy Southwest: Add 2 tbsp chipotle in adobo (minced), swap cheddar for pepper jack, and add charred corn and black beans.
- Mediterranean: Replace aioli with tzatziki, use crumbled feta instead of cheddar, and add cucumber, kalamata olives, and chopped roasted red pepper.
- Vegan option: Use pulled jackfruit or shredded oyster mushrooms for the “chicken,” vegan mayo for aioli, and dairy-free shredded cheese. Use a sturdy gluten-free wrap if needed.
- Low-carb version: Use large lettuce leaves or low-carb tortillas; reduce aioli or use a light yogurt-based garlic sauce to lower fats.
- Breakfast wrap: Add scrambled eggs and swap cheddar for Monterey Jack; great for on-the-go mornings.
Recipe Q&A
Q: Can I use raw chicken?
A: Only use raw chicken if you cook it first to an internal temperature of 165°F (74°C) before shredding and assembling.
Q: How do I prevent the wrap from getting soggy?
A: Keep wet ingredients like tomato and avocado separate until serving, and don’t over-sauce the filling. Toasting or pan-searing the wrapped tortilla helps form a moisture barrier.
Q: Can I make this dairy-free?
A: Yes—use vegan aioli and a plant-based shredded cheese substitute. Texture will vary, but flavor can still be excellent.
Q: How should I reheat leftovers?
A: Reheat in a skillet over medium heat for 2–4 minutes per side or in a 350°F oven for 8–10 minutes. Microwaving works in a pinch but may soften the tortilla.
Q: Any low-sodium tips?
A: Choose low-sodium tortillas and aioli, skip added salt, and use herbs (like fresh parsley or chives) to boost flavor without sodium.
Conclusion
These Cheesy Garlic Chicken Wraps strike a lovely balance between cozy comfort and weeknight practicality—perfect for when you want something hearty and quick without sacrificing flavor. Ready in minutes when you use pre-cooked chicken, they’re an ideal recipe to keep in your rotation, whether you’re feeding family, packing lunches, or hosting friends. For additional recipe inspiration and variations from other home cooks, see this take on the dish: Cheesy Garlic Chicken Wraps and another helpful guide at Cheesy Garlic Chicken Wraps – Yeyfood.com: Recipes, cooking tips ….
If you try the recipe, I’d love to hear how you personalized it—share your photos or tips in the comments and join our community of comfortable, creative cooks.
Print
Cheesy Garlic Chicken Wraps
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: None
Description
Warm and satisfying wraps filled with shredded chicken, gooey cheddar cheese, and creamy garlic aioli, perfect for busy weeknights and casual gatherings.
Ingredients
- 2 cups cooked chicken, shredded (about 280 g)
- 1/2 cup garlic aioli (about 120 ml)
- 1 cup cheddar cheese, shredded (about 113 g)
- 4 large tortillas (10-inch)
- Salt and pepper, to taste
- Optional: chopped scallions, shredded lettuce, diced tomatoes, sliced avocado
Instructions
- In a mixing bowl, combine shredded chicken and garlic aioli. Season lightly with salt and pepper; avoid overmixing.
- Fold in 3/4 cup of cheddar cheese into the chicken mixture, reserving 1/4 cup for topping.
- Warm each tortilla for 10–15 seconds per side in a dry skillet or microwave 20 seconds wrapped in a damp towel.
- Place about 1/4 of the chicken-cheese mixture down the center of each tortilla and sprinkle the reserved cheddar on top.
- Fold the sides in, roll tightly, and return to a skillet seam-side down. Cook 1–2 minutes per side until golden and cheese melts.
- Slice in half on a bias and serve immediately.
Notes
Store assembled wraps in the refrigerator for up to 2-3 days or freeze for up to 2 months. Reheat in a skillet or oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 620
- Sugar: 3g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 90mg
