Name: Cheesy Chicken Wraps
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded; 1 tablespoon olive oil; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon paprika; Salt and pepper, to taste; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 1/2 cup sour cream; 1/4 cup chopped fresh cilantro; 4 large flour tortillas; 1 cup shredded lettuce; 1 tomato, diced

Why You’ll Love Cheesy Chicken Wraps Recipe

It transforms simple, everyday ingredients (like cooked chicken and tortillas) into a flavorful, memorable meal.
The combination of melted cheeses and a garlic‑butter exterior gives the wraps a gooey, crunchy texture — something between a wrap and garlic bread.
Because the recipe starts with cooked chicken, it’s quick and easy, making it perfect for busy evenings.
Leftovers reheat well, so it’s also a convenient option for packed lunches or meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the garlic butter
unsalted butter, softened
finely chopped fresh parsley
minced garlic
Italian seasoning (or mixed dried herbs)
kosher salt

For the wraps
cooked chicken, cubed or shredded
garlic powder
onion powder
paprika
salt
black pepper
shredded Monterey Jack cheese
shredded sharp Cheddar cheese
large flour tortillas
(optional) prepared ranch dressing for dipping

Directions

Prepare the garlic butter: in a small bowl, whisk together softened butter, chopped parsley, minced garlic, Italian seasoning, and salt. Set aside.
In a large bowl, combine the cooked chicken with garlic powder, onion powder, paprika, salt, and pepper. Toss until well mixed.
Add the shredded Monterey Jack and Cheddar cheeses to the chicken mixture and stir until evenly combined.
Divide the chicken‑cheese mixture evenly among the flour tortillas, placing each portion in the center of one tortilla.
Working with one tortilla at a time: fold in the top and bottom edges, then fold in the sides and roll tightly into a wrap. Repeat with the remaining tortillas.
Brush the outside of each wrap lightly with the prepared garlic butter, covering the surface evenly.
Heat a large non‑stick skillet or grill pan over medium heat. Place the wraps seam‑side down and cook 2–3 minutes per side (or until tortillas are golden brown and crispy).
Remove from heat, slice if desired, and serve hot — optionally with ranch dressing for dipping.

Servings and timing

Servings: 4 wraps
Prep time: 15 minutes
Cook time: 5 minutes
Total time: 20 minutes

Variations

Spicy: Add a dash of hot sauce or chopped jalapeños to the chicken mixture for extra heat.
Tex-Mex: Add black beans and corn, and serve with salsa or guacamole.
BBQ twist: Toss the chicken in barbecue sauce before adding cheese.
Breakfast version: Use scrambled eggs and breakfast sausage instead of chicken.
Low-carb: Use low-carb tortillas or wrap in large lettuce leaves.

Storage/Reheating

Leftover wraps should be cooled completely before storing in an airtight container in the refrigerator for up to 4 days.
To reheat:

Wrap in foil and bake at 350°F (175°C) for 10–12 minutes.
Or reheat in a skillet over medium-low heat until warmed through and crispy.
To freeze:
Wrap each cooled wrap in foil and store in a freezer-safe bag for up to 4 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use leftover rotisserie chicken for this recipe?

Yes — starting with cooked chicken (like leftover rotisserie) is ideal and makes the recipe much faster to prepare.

What cheeses work best for the wraps?

A combination of a melting cheese (like Monterey Jack) and a sharp cheese (like Cheddar) creates the best balance of creamy melt and bold flavor.

Can I make these vegetarian?

Yes — you can substitute the chicken with roasted vegetables, seasoned tofu, or even beans for a meat‑free version, though cooking/drying adjustments may be needed.

Can I skip the garlic butter brushing?

You can — skipping the garlic butter will still give you a tasty cheesy wrap, though you’ll lose the extra garlic-bread‑like flavor on the outside.

Will pre-shredded cheese work?

Yes, but freshly shredded cheese tends to melt better and gives a slightly better texture.

Can I bake the wraps instead of pan‑frying?

Yes — you could brush them with a little butter or oil and bake until golden and crispy; just watch them so they don’t dry out.

What can I serve with these wraps?

They go well with a simple salad, roasted vegetables, or fries. A dipping sauce like ranch also pairs nicely.

Can I add vegetables inside the wrap?

Definitely — sliced bell peppers, spinach, onions, or any quick‑cooking veggie would work well and add freshness.

Is it possible to assemble ahead for later cooking?

Yes — you can assemble the wraps (without cooking) and refrigerate until you’re ready to pan‑fry them.

How many wraps does the recipe make?

Four large wraps.

Conclusion

These Cheesy Chicken Wraps are the definition of comfort food with minimal effort. Quick to prepare, family-friendly, and endlessly customizable, they’re a reliable choice for weeknight dinners or satisfying lunches. Whether you keep them classic or put your own twist on the filling, these wraps are sure to be a hit every time.