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This creamy, garlic-infused chicken wrap combines tender shredded chicken with melty cheese and fresh vegetables, all rolled into a toasted tortilla. I created this recipe when looking for a quick dinner that would satisfy both my cheese-loving husband and my vegetable-craving kids, and it's become our go-to for busy weeknights.
I first made these wraps when we had unexpected guests and minimal time to prepare. Everyone was so impressed that what started as a quick solution has now become my most requested recipe when friends come over for casual gatherings.
Ingredients
- Cooked shredded chicken brings lean protein and makes these wraps filling. Rotisserie chicken works beautifully here
- Mozzarella cheese melts perfectly creating that irresistible cheese pull when you take a bite
- Cream cheese forms the base of our creamy filling and adds richness that holds everything together
- Sour cream brings tangy creaminess that balances the garlic flavors
- Fresh garlic cloves provide that unmistakable aromatic punch that elevates the entire wrap
- Garlic and onion powders add depth of flavor without overwhelming the other ingredients
- Large flour tortillas work best as they have the perfect pliability for rolling without tearing
- Fresh spinach leaves add nutrition and a slight earthiness that complements the creamy filling
- Diced tomatoes bring juicy freshness and a pop of color to each bite
Step-by-Step Instructions
- Prepare The Filling
- Combine all your creamy ingredients and seasonings with the shredded chicken in a large bowl. Make sure your cream cheese is properly softened to avoid lumps. Mix thoroughly until every piece of chicken is coated in the creamy mixture. This creates the luxurious base that makes these wraps so satisfying.
- Assemble The Wraps
- Lay each tortilla flat and portion the chicken mixture in the center, spreading it in an even rectangle but leaving about 2 inches of space around the edges. This spacing ensures your wrap will fold properly without ingredients spilling out. Layer spinach leaves and diced tomatoes on top of the chicken mixture, ensuring even distribution.
- Roll The Perfect Wrap
- Start by folding in the sides of the tortilla toward the center. Then, fold the bottom edge up over the filling, tucking it under the ingredients slightly as you roll. Continue rolling tightly upward until the wrap is completely sealed. A tight roll prevents the filling from escaping during cooking.
- Toast To Perfection
- Heat your skillet until a drop of water sizzles on contact. Add just enough olive oil to coat the bottom of the pan. Place wraps seam side down first to seal them closed during cooking. Let them toast undisturbed until golden brown before flipping. This patience creates the perfect crispy exterior.
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My absolute favorite aspect of this recipe is the double garlic approach. Using both fresh minced garlic and garlic powder creates layers of flavor that simply cant be achieved with just one form. My grandmother taught me this trick years ago, and I use it in nearly all my savory recipes now.
Make-Ahead Options
These wraps excel as meal prep options. You can prepare the entire chicken mixture up to three days in advance and store it in an airtight container in the refrigerator. When ready to serve, simply warm the mixture slightly in the microwave before assembling your wraps. This makes weekday lunches a breeze and ensures you always have a delicious meal option ready to go.
Ingredient Swaps That Work
Dont let missing ingredients stop you from enjoying these wraps. Swap mozzarella for any good melting cheese like Monterey Jack or provolone. Greek yogurt works beautifully in place of sour cream for a higher protein option. For a lower carb alternative, use large lettuce leaves instead of tortillas for a fresh crisp wrap that still delivers on flavor.
Serving Suggestions
These wraps shine when paired with simple sides that complement without competing. A light cucumber and tomato salad dressed with lemon juice and olive oil makes the perfect fresh counterpoint to the rich wraps. For a heartier meal, serve alongside sweet potato fries or a cup of roasted red pepper soup. I love to slice the wraps diagonally and stand them upright on the plate for an impressive presentation that shows off the colorful layers inside.
Recipe FAQs
- → Can I make these chicken wraps ahead of time?
Yes! You can prepare the filling and assemble the wraps up to 24 hours in advance. Store them wrapped in plastic in the refrigerator, then pan-sear just before serving. You can also fully cook them, cool completely, and refrigerate for up to 3 days, reheating in a skillet or oven until warmed through.
- → What can I substitute for cream cheese?
Greek yogurt makes an excellent substitute for cream cheese in this dish. You can use an equal amount, though the filling might be slightly tangier. Ricotta cheese is another alternative that works well while maintaining the creamy texture.
- → How can I make these wraps spicy?
To add heat, incorporate 1-2 tablespoons of diced jalapeños or 1/2 teaspoon of red pepper flakes into the chicken mixture. You could also add a few dashes of hot sauce or substitute pepper jack for the mozzarella cheese.
- → Can I use a different protein instead of chicken?
Absolutely! Cooked ground turkey, shredded pork, or even black beans work wonderfully as substitutes. For a seafood version, try using canned tuna or cooked shrimp. Just ensure whatever protein you choose is well-drained to prevent soggy wraps.
- → What sides pair well with these wraps?
These wraps pair beautifully with a simple green salad, roasted vegetables, or sweet potato fries. A light tomato soup makes an excellent accompaniment for a complete meal. For a more casual setting, serve with tortilla chips and homemade salsa or guacamole.
- → Can I bake these wraps instead of pan-frying?
Yes, you can bake these wraps at 375°F (190°C) for about 10-12 minutes until golden and crispy. Brush them lightly with olive oil before baking to help them crisp up. This method is great when making multiple wraps at once.