This Cheesy Garlic Chicken Wrap is melty, garlicky, and packed with flavor. This is one of those easy, cheesy meals I keep coming back to—because it's just that good.
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This recipe came about on one of those "what do I do with this leftover chicken?" nights.
Just like how I stretch a rotisserie chicken into chicken pastil, sopas, sizzling chicken sisig, enchiladas, or arroz caldo—this wrap is another delicious use.
Also... anything that lets me put garlic, cheese, and chicken in one bite? Always a yes.
Jump to:
- Everything to Love About This Flavor-Packed Wrap
- Ingredients
- More:
- Substitution and Additions
- How to Make Cheesy Garlic Chicken Wrap with Creamy Roasted Garlic Sauce?
- How to Make Cheesy Garlic Chicken Wrap?
- No Time? Skip the Roast
- Variations
- Meal Prep & Time-Saving Tricks
- Recipe FAQs
- Related Recipes
- Cheesy Garlic Chicken Wrap Recipe
Everything to Love About This Flavor-Packed Wrap
- Savory – Roasted garlic brings out deep, sweet flavor.
- Cheesy and creamy – Melted cheese and sauce make every bite rich.
- Perfect wraps – Crispy outside, juicy chicken inside.
- Great for leftovers – A genius use for leftover rotisserie chicken.
- Family favorite – Even picky eaters come back for seconds.
Ingredients
This is just an overview—jump down to the full recipe card for exact amounts and detailed instructions!
Roasted Garlic:
- Garlic bulbs – Roasted to mellow and sweet perfection.
- Olive oil – Helps caramelize the garlic and add richness.
- Salt & pepper – Enhances the natural garlic flavor.
Creamy Roasted Garlic Sauce:
- Butter – Creates a luscious base.
- Roasted garlic – Adds creamy, garlicky depth.
- Heavy cream – For that rich, creamy texture.
- Chicken powder - For additional flavor.
- Thyme & parsley (optional) – Fresh herbs for a bright contrast.
- Salt & pepper – To taste, always.
More:
- Shredded rotisserie chicken – A juicy, no-fuss protein.
- Large Flour tortillas – Soft but sturdy enough to hold all that cheesy garlic chicken goodness.
- Shredded cheddar & mozzarella cheese – The dream team for that melted cheese pull.
Substitution and Additions
- No rotisserie chicken? Cook fresh chicken breast or thigh and shred it or just chop it
- Don’t eat dairy? Use dairy-free butter and coconut cream.
- Spice it up! Add red pepper flakes or a dash of hot sauce to the sauce.
- Add crunch – Toss in shredded lettuce or cabbage after cooking.
- Swap tortillas – Try spinach wraps or low-carb tortillas.
- Use other cheese – Monterey Jack, gouda, or pepper jack for a flavor twist.
How to Make Cheesy Garlic Chicken Wrap with Creamy Roasted Garlic Sauce?
- Preheat your oven to 350°F. Slice the top off a whole head of garlic to reveal the cloves, then drizzle with olive oil and sprinkle with salt and pepper. Place the garlic in a mini cocotte or wrap it in foil, and roast for about 30 minutes, until the cloves are tender and golden. Set aside to cool.
- Once cooled, squeeze out the roasted garlic cloves and mash them. Melt the butter, then add the garlic. Pour in the heavy cream, chicken powder, and add the thyme and parsley (if using). Let the sauce simmer for 4 to 5 minutes, or until slightly thickened.
- Season with salt and pepper to taste, then add in the shredded chicken. Stir until the chicken is fully coated and heated through. Now your creamy roasted garlic chicken filling is ready to go!
How to Make Cheesy Garlic Chicken Wrap?
Lay a large tortilla flat on a clean surface. Spoon the creamy garlic chicken mixture into the center of the tortilla.
Sprinkle a generous amount of shredded cheddar and mozzarella cheese over the chicken.
Roll it up tightly from the bottom to form a wrap. Try to keep everything tucked in nice and snug.
Heat a bit of olive oil in a skillet over medium heat. Place the wrap seam-side down in the pan and cook for about 2 to 3 minutes per side, until the outside is golden and crispy and the cheese inside is perfectly melted.
Remove from the skillet, slice in half if you’d like, and serve it hot with your favorite dipping sauce or a side salad.
No Time? Skip the Roast
If you're short on time, you can swap out the roasted garlic for fresh minced garlic. Just sauté 2–3 cloves in the melted butter until fragrant—about 1–2 minutes—before adding the cream and herbs. It won’t have the same sweet, mellow depth as roasted garlic, but it still packs a delicious punch and cuts down the prep time significantly.
Variations
- Spicy Jalapeño Kick – Add sliced jalapeños or chili flakes for heat.
- Bacon Lover’s Wrap – Add crispy bacon pieces for extra crunch and flavor.
- Veggie Boost – Toss in sautéed bell peppers, mushrooms, or spinach.
- BBQ Twist – Replace the sauce with barbecue sauce for a smoky flavor.
- Breakfast Style – Add scrambled eggs and hash browns for a morning wrap.
- Asian-Inspired – Swap sauce with teriyaki and use sesame seeds and green onions.
Meal Prep & Time-Saving Tricks
Did you know? Roasted garlic freezes like a dream!
Next time you roast garlic, double or triple the batch and freeze in ice cube trays with olive oil. You’ll always have creamy roasted garlic ready for sauces, soups, and of course—wraps!
Recipe FAQs
Cool the filling before wrapping and toast the wrap in a skillet.
Yes! Just store it wrapped tightly and reheat for best texture.
Cook it in a skillet over medium heat with a little olive oil.
Tortillas are the classic choice—flour ones work best for rolling and crisping.
Related Recipes
Looking for other recipes like this? Try these:
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Cheesy Garlic Chicken Wrap Recipe
Equipment
- 1 Mini Cocotte for roasting the garlic
- 1 small pot or skillet for making the creamy garlic sauce and chicken
- 1 large frying pan browning the wrap and melting cheese
Ingredients
For Roasted Garlic
- 2 bulbs Garlic bulbs
- 1 tablespoon Olive oil
- Salt & pepper
Creamy Roasted Garlic Sauce
- 3 tablespoon Butter
- 2 tablespoon Roasted garlic
- 1.5 cup Heavy cream
- 1 teaspoon Chicken powder
- Thyme & parsley optional
- Salt & pepper
More
- 2 cups Shredded rotisserie chicken
- 3 large Flour tortillas
- 1 cup Shredded cheddar & mozzarella cheese
Instructions
- Preheat your oven to 350°F. Slice the top off a whole head of garlic to reveal the cloves, then drizzle with olive oil and sprinkle with salt and pepper. Place the garlic in a mini cocotte or wrap it in foil, and roast for about 30 minutes, until the cloves are tender and golden. Set aside to cool.
- Once cooled, squeeze out the roasted garlic cloves and mash them. Melt the butter, then add the garlic. Pour in the heavy cream, chicken powder, and add the thyme and parsley (if using). Let the sauce simmer for 4 to 5 minutes, or until slightly thickened.
- Season with salt and pepper to taste, then add in the shredded chicken. Stir until the chicken is fully coated and heated through.
- Lay a large tortilla flat on a clean surface. Spoon the creamy garlic chicken mixture into the center of the tortilla.
- Sprinkle a generous amount of shredded cheddar and mozzarella cheese over the chicken.
- Roll it up tightly from the bottom to form a wrap. Try to keep everything tucked in nice and snug.
- Heat a bit of olive oil in a skillet over medium heat. Place the wrap seam-side down in the pan and cook for about 2 to 3 minutes per side, until the outside is golden and crispy and the cheese inside is perfectly melted.
- Remove from the skillet, slice in half if you’d like, and serve it hot.
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Notes
- Use a large tortilla so nothing spills out while wrapping.
- Always warm your tortilla before filling—it makes folding easier.
- Don’t overstuff! A medium amount keeps the wrap intact.
- Let the sauce cool a bit before adding to the wrap.
- Shred your cheese fresh for the best melt and flavor.
- A nonstick skillet over medium heat crisps without burning.
- Try mixing cheddar and mozzarella for that perfect cheesy stretch.
- If meal prepping, store filling and tortillas separately.
- Don’t skip the roasted garlic—it makes the whole dish shine.
- A drizzle of extra sauce on top? Chef’s kiss. 😘
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