These easy cheesy garlic chicken wraps are melty, garlicky, and exactly the kind of dinner that saves a weeknight. Juicy rotisserie chicken gets tossed in a creamy roasted garlic sauce, stuffed into tortillas with lots of cheese, then pan-toasted until golden and crisp.
It's fast, comforting, and dangerously good, the kind of meal you make once and then crave again two days later.
Already have rotisserie chicken on hand? My chicken Enchiladas put it to work in a totally different way, rolled in tortillas, smothered in sauce, and baked until bubbly. Same shortcut, completely different vibe.
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This is my favorite kind of recipe: the one that happens because I bought a rotisserie chicken “for salads” and then… never made the salad. 😅
One bird turns into a whole week of meals around here (pastil, sopas, sizzling chicken sisig, enchiladas, arroz caldo), and these wraps are my go-to when I want something hot, cheesy, and fast without turning the kitchen into a disaster zone.
Because honestly, garlic + cheese + chicken wrapped up and toasted? That’s a hard yes.
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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.
For the Wraps
- Shredded rotisserie chicken – A juicy, no-fuss protein.
- Large Flour tortillas – Soft but sturdy enough to hold all that cheesy garlic chicken goodness- and perfect for turning any extras into easy Cheesy Tortilla Garlic Bread.
- Shredded cheddar & mozzarella cheese – The dream team for that melted cheese pull.
Easy Swaps & Add-Ins
- 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 Wraps
- 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!
- 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 to Try
- Spicy kick: Add jalapeños or chili flakes
- Bacon lover’s wrap: Stir in crispy bacon
- Veggie boost: Add sautéed mushrooms, peppers, or spinach
- BBQ version: Swap the sauce for barbecue sauce
- Breakfast wrap: Add scrambled eggs and hash browns
Meal Prep & Time-Saving Tricks
- Roast extra garlic and freeze it in olive oil
- Store filling and tortillas separately for best texture
- Reheat wraps in a skillet to bring back crispiness
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.
Did you try this recipe?
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Thank you!
Easy Cheesy Garlic Chicken Wrap
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
For the Wrap
- 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.2 bulbs Garlic bulbs, 1 tablespoon Olive oil, Salt & pepper
- 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.3 tablespoon Butter, 1.5 cup Heavy cream, 1 teaspoon Chicken powder, Thyme & parsley
- Season with salt and pepper to taste, then add in the shredded chicken. Stir until the chicken is fully coated and heated through.Salt & pepper, 2 cups Shredded rotisserie chicken
- Lay a large tortilla flat on a clean surface. Spoon the creamy garlic chicken mixture into the center of the tortilla.3 large Flour tortillas, 2 tablespoon Roasted garlic
- Sprinkle a generous amount of shredded cheddar and mozzarella cheese over the chicken.1 cup Shredded cheddar & mozzarella cheese
- 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. 😘
