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When I need dinner in a hurry these garlic chicken wraps never let me down. They bring together juicy chicken with gooey cheese all tucked into warm tortillas. My family gobbles them up so fast I barely have time to sit down. Best part? Everything's ready in half an hour.
Pure Comfort Food
My kitchen smells like heaven when I cook these wraps. The garlic and herbs mix with melting cheese to create the coziest aroma. I catch my kids sneaking into the kitchen just to get a whiff. That first bite of warm cheesy goodness always brings smiles around our table.
Essential Ingredients
- Chicken: 2 cups cooked, shredded chicken (rotisserie or grilled works well).
- Cheese: 1 cup shredded mozzarella and cheddar (grate fresh for better melting).
- Cream Cheese: 4 oz softened for creaminess.
- Sour Cream: 1/4 cup for tangy flavor.
- Garlic: 2 cloves minced plus 1 teaspoon garlic powder for extra depth.
- Seasonings: 1 teaspoon Italian seasoning, salt, and pepper to taste.
- Tortillas: 4 large flour tortillas, soft and pliable.
- Butter: 1 tablespoon for sautéing garlic.
- Fresh Parsley: Chopped for garnish.
Step-by-Step Instructions
- Prepare Garlic Base
- Melt 1 tablespoon butter in a hot skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, stirring constantly to prevent burning.
- Season and Heat Chicken
- Add shredded chicken to the skillet. Sprinkle with garlic powder, Italian seasoning, salt, and pepper. Stir well until evenly coated and heated through, about 3-4 minutes.
- Create Cheese Mixture
- In a mixing bowl, combine softened cream cheese, sour cream, and half the shredded cheese. Mix until smooth and creamy.
- Combine Chicken and Cheese
- Transfer the seasoned chicken to the cheese mixture. Stir until all the chicken is coated in the creamy sauce.
- Fill and Roll Tortillas
- Spoon the chicken mixture onto the center of each tortilla. Sprinkle the remaining cheese over the filling. Roll tightly, tucking in the sides to secure the filling.
- Cook Wraps
- Heat a skillet over medium heat. Place wraps seam-side down and cook for 2-3 minutes per side until golden and crispy. Serve immediately.
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Tasty Sides
We love pairing these wraps with fresh garden salad or some roasted veggies. The kids dunk theirs in ranch dressing while my husband swears by marinara sauce. On summer evenings nothing beats eating these outside with ice cold drinks.
Good to Know
Each wrap has about 400 to 450 calories and packs lots of protein. If you're watching calories try low carb tortillas or light cheese. The taste stays great and you'll still feel satisfied.
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Frequently Asked Questions
- → Can I make these wraps ahead of time?
Yes, you can prepare the filling up to 3 days ahead and store it in the refrigerator. When ready to eat, just assemble and grill the wraps fresh for the best texture.
- → What's the best way to reheat leftover wraps?
Reheat them in a skillet or oven to maintain their crispy exterior. Microwaving can make them soggy, so it's better to use dry heat methods.
- → Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken works great in these wraps. Just shred or dice it and proceed with the recipe. It's a great time-saver option.
- → How do I prevent the wraps from falling apart?
Make sure to tuck in the sides as you roll and don't overfill the tortillas. Grilling them seals the edges and helps hold everything together.
- → What can I serve with these wraps?
These wraps pair well with a simple green salad, potato chips, or french fries. You can also serve them with a side of marinara sauce for dipping.