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When I’m craving something tasty but don’t want to work hard for dinner, these Cheesy Garlic Chicken Wraps are my usual move. Juicy chicken gets tucked in with melty cheddar and that garlicky creamy punch, all wrapped in toasty tortillas. I love making these for low-fuss weekday meals or anytime I want to see the whole crew come back for seconds.
Made these for friends at movie night once and I'll never forget how everyone kept talking about those crispy edges and that mouthwatering garlic smell.
Irresistible Ingredients
- Tortillas: Large flour tortillas are soft, perfect for rolling and crisp up just right
- Cheddar cheese: Freshly grated gives the best melt and big flavor
- Salt and pepper: Don’t skip these, fresh ground pepper especially
- Garlic aioli: Creamy with a lovely garlic bite, ready-made or homemade both work
- Cooked chicken: Shredded and juicy, rotisserie or leftovers speed things up
Easy-Step Instructions
- Slice and Serve:
- Let wraps rest so the cheese settles. Then cut each at a slant and dig in while they're warm for the best taste.
- Grill for Crunch:
- In a medium skillet, set wraps seam-side down. Toast until golden with oozy cheese inside, flipping after a couple minutes. Batch cook if needed.
- Wrap Tightly:
- Start at the bottom edge and roll up the tortilla tightly after folding in the sides. Give it a gentle press so nothing falls out.
- Fill the Tortillas:
- Spread the chicken and aioli mix down the middle, keeping away from the sides. Sprinkle cheddar on top for max melt with every bite.
- Mix the Chicken:
- Stir chicken, garlic aioli, salt, and pepper together until everything's coated and slick. Sneak a taste and add more seasoning if you want.
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I never skimp on the garlic aioli because that punchy creamy flavor is what makes everyone grab seconds. One time, my cousin and I ate an entire batch straight from the pan, laughing the whole time about how fast they went.
Storage Info
If you’ve got leftovers, wrap them with foil or stash in a sealed container. They'll be fine in the fridge for three days. Heat them back up in a skillet for the best cheesy crunch instead of microwaving so the tortilla stays crispy.
Swap Outs
No cheddar? No problem—Monterey Jack or mozzarella both work. No garlic aioli? You can make your own by mixing mayo, a little lemon juice, and grated garlic. Want it lighter? Grilled or poached chicken breast works too.
What to Serve With
These go awesome with crisp salad or a warm tomato soup. Want to serve at a party? Slice into little bites and dish up with extra garlic aioli as a dip.
Backstory and Fun Facts
Grab-and-go wraps like these have been a big deal in the US since the 90s because they're easy and loaded with flavor. The mix of juicy chicken, cheese, and creamy sauce comes from classic deli finds—but getting them golden in a skillet makes them extra homey.
Common Recipe Questions
- → Can I use rotisserie chicken?
Totally, rotisserie chicken is perfect. Just tear it up and you're good to go.
- → What can I use instead of garlic aioli?
Swap in some mayo mixed with crushed garlic or try a quick garlic yogurt sauce instead.
- → How do I prevent the wrap from falling apart?
Roll your tortilla up extra snug, then grill it with the seam touching the pan first. That way it sticks together well.
- → Can these wraps be made ahead?
Yep. Put them together earlier, stash them in the fridge, and only grill when it's eating time so they stay crisp.
- → Are there other cheese options besides cheddar?
Of course—throw in some Monterey Jack, mozzarella, or even pepper jack if you want a switch.
- → How can I make it spicier?
Toss in sliced jalapeños or splash some hot sauce onto the filling to turn up the heat.