Let’s be real—some nights, cooking dinner feels like climbing Mount Everest in flip-flops. That’s exactly why I adore these Cheesy Garlic Chicken Wraps. They’re everything you want in a meal: quick, comforting, a little indulgent, and guaranteed to win over even the pickiest of eaters (yes, I’m looking at the ones who claim they “don’t like garlic”).
These wraps check all the boxes. Got leftover chicken from Sunday dinner? Perfect. Need a recipe that doesn’t demand twenty pots and pans? Done. Want something you can whip up while simultaneously helping with homework or catching up on your favorite show? These wraps are your ticket.
I’ve made these for rushed weeknights, casual lunches, and even as a fun “DIY dinner bar” where everyone customizes their wrap with extra toppings. The secret star here is the garlic aioli—creamy, garlicky goodness that hugs the chicken and pairs beautifully with melty cheddar. One bite, and your kitchen will feel like a cozy café.
So, let’s roll up our sleeves (literally) and get wrapping!
Why You’ll Love These Cheesy Garlic Chicken Wraps
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Minimal prep—just 15 minutes!
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Uses everyday ingredients (no wild grocery hunts required).
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Perfect for leftovers.
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Kid-approved, spouse-approved, and self-approved.
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Works as lunch, dinner, or even a hearty snack.
Ingredients You’ll Need
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2 cups (240 g) cooked chicken, shredded
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½ cup (120 ml) garlic aioli
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1 cup (120 g) shredded cheddar cheese
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4 large tortillas (10-inch / 25 cm)
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Salt and black pepper, to taste
How to Make Cheesy Garlic Chicken Wraps
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In a bowl, mix shredded chicken with garlic aioli. Add salt and black pepper to taste.
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Lay one tortilla flat. Spoon the creamy chicken mixture down the center.
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Sprinkle with shredded cheddar cheese.
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Fold in the sides, then roll tightly from the bottom up.
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Heat a skillet or grill pan over medium heat. Place the wrap seam-side down. Cook 2–3 minutes per side, until golden and cheesy inside.
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Slice diagonally (because food always tastes better cut on the bias, right?) and serve warm.
Cooking Tips for Perfect Wraps
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Warm your tortillas first. A quick zap in the microwave or a few seconds on the skillet makes them easier to fold without tearing.
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Play with cheese. Don’t stop at cheddar—pepper jack adds a little kick, while mozzarella gives you that stretchy, pizza-like pull.
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Want crunch? Toss in some shredded lettuce or thin cucumber slices after cooking.
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Batch prep for busy nights. Assemble a few wraps in the morning, then just pan-fry when you’re ready to eat.
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Sauce swap. Garlic aioli is dreamy, but ranch, buffalo sauce, or even pesto can take these wraps in a whole new direction.
A Little Story from My Kitchen
I’ll never forget the first time I made these wraps. It was one of those hectic evenings where the clock hit 6:30 p.m., and I hadn’t even thought about dinner. (Relatable, right?) I eyed some leftover chicken, spotted tortillas, and remembered a jar of garlic aioli hiding in the fridge. Inspiration struck!
Within 20 minutes, I had golden, cheesy wraps on the table. My kids thought I’d planned some gourmet “restaurant night,” and my husband asked if I’d ordered takeout. That’s when I knew I had a keeper recipe. Ever since, these Cheesy Garlic Chicken Wraps have been my ace-in-the-hole meal. When life gets busy—and let’s be honest, it always does—this recipe saves the evening.
What to Serve with Cheesy Garlic Chicken Wraps
These wraps are satisfying enough on their own, but pairing them with the right side makes them feel like a full meal:
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A crisp green salad with a tangy vinaigrette balances the richness.
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Sweet potato fries or regular fries for a comfort-food vibe.
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Roasted veggies like zucchini, bell peppers, or asparagus keep things light.
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For a fun party spread, serve them alongside chips, salsa, and guacamole.
And if you’re really going for gold? A cold glass of lemonade or iced tea rounds out the experience perfectly.
How to Store Leftovers
If you’re lucky enough to have leftovers (which is rare in my house), here’s how to keep them tasty:
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Fridge: Store in an airtight container for up to 3 days. Reheat in a skillet for crispiness or microwave if you’re short on time.
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Freezer: Wrap tightly in foil or plastic wrap, then place in a freezer bag. They’ll last up to 2 months.
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Reheating tip: Always reheat on medium-low heat so the cheese melts evenly without the wrap burning.
Pro tip: If you plan to freeze them, leave out any fresh add-ins like lettuce. You can add those later after reheating.
FAQs About Cheesy Garlic Chicken Wraps
Can I make these ahead of time?
Yes! Assemble them in the morning, refrigerate, then cook before serving.
What other sauces can I use besides garlic aioli?
Buffalo sauce, ranch, barbecue sauce, or even a little hummus for a Mediterranean twist.
Can I use rotisserie chicken?
Absolutely. Rotisserie chicken makes these chicken tortilla wraps even faster.
Do these work for meal prep?
Yes! Just store uncooked wraps in the fridge for up to 24 hours, then cook when ready.
Can I make them vegetarian?
Of course! Swap the chicken for roasted veggies, beans, or tofu, and keep that glorious cheese.
A Delicious Note to End On
If your weeknights feel like a never-ending juggling act, these Cheesy Garlic Chicken Wraps are your sanity saver. They’re quick, they’re filling, and they deliver that cosy, homemade comfort we all crave at the end of the day. Next time you’re staring into your fridge wondering what on earth to make, remember—you’re just four tortillas away from dinner happiness.
Now go on, gather your ingredients, and make tonight’s meal as easy (and delicious) as it should be.
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Cheesy Garlic Chicken Wraps
- Total Time: 15 minutes
- Yield: 4 wraps 1x
Description
Cheesy Garlic Chicken Wraps are a quick and comforting dinner solution that transforms leftover chicken into a creamy, melty wrap. Packed with shredded chicken tossed in garlic aioli and gooey cheddar cheese, these golden wraps are pan-seared to perfection in just 15 minutes. Perfect for busy weeknights, casual lunches, or even meal prep, they’re kid-approved, spouse-approved, and guaranteed to become a family favorite.
Ingredients
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2 cups cooked chicken, shredded (240 g)
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½ cup garlic aioli (120 ml)
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1 cup shredded cheddar cheese (120 g)
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4 large tortillas (10-inch / 25 cm)
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Salt & black pepper, to taste
Instructions
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In a bowl, mix shredded chicken with garlic aioli. Season with salt and pepper to taste.
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Lay one tortilla flat. Spoon the chicken mixture down the center.
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Sprinkle with shredded cheddar cheese.
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Fold in the sides, then roll tightly from the bottom up.
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Heat a skillet or grill pan over medium heat. Place the wrap seam-side down. Cook 2–3 minutes per side until golden and cheese is melted.
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Slice diagonally and serve warm.
Notes
Warm tortillas briefly to make folding easier.
Try different cheeses—pepper jack for spice, mozzarella for stretch.
Add shredded lettuce, cucumber, or veggies after cooking for crunch.
Garlic aioli can be swapped with ranch, buffalo sauce, or pesto.
Assemble ahead, refrigerate up to 24 hours, then pan-fry when ready.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Wraps / Main Dish
- Method: Pan-Seared (Skillet or Grill Pan)
- Cuisine: American-Inspired