Easy Cheesy Garlic Chicken Wrap
These easy cheesy garlic chicken wraps are stuffed with rotisserie chicken tossed in a creamy roasted garlic sauce, then loaded with melty cheese and pan-toasted until golden. Quick, cozy, and perfect for using up leftover chicken.
Servings: 4 large wraps
Calories: 844kcal
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.
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. 😘
Nutrition
Calories: 844kcal | Carbohydrates: 27.4g | Protein: 26.5g | Fat: 54.4g | Saturated Fat: 51.4g
