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Cheesy Garlic Chicken Wraps bring together juicy chicken tangled in creamy garlic aioli, sharp cheddar, and a golden toasted tortilla. They have become my go-to dinner rescue on chaotic weeknights thanks to their unbeatable flavor and how incredibly fast they come together.
I first created these wraps when I was craving something cozy but had barely anything in the fridge. Now my family asks for these every week, and even the pickiest eaters cheer when they hit the table.
Gather Your Ingredients
- Cooked chicken: about two cups shredded tender chicken makes for a satisfying filling Rotisserie or homemade both work and stay juicy
- Garlic aioli: a half cup adds bold garlicky kick and luscious creaminess Choose a fresh, tangy aioli or make your own for the best flavor
- Cheddar cheese: one cup shredded brings plenty of rich meltiness Opt for a good sharp cheddar block and shred it yourself for smoother melting
- Large tortillas: four needed soft flour tortillas hold everything snugly Look for pliable, extra large wraps that roll without breaking
- Salt and pepper: freshly cracked adds just the right touch of seasoning Use flaky salt and freshly ground pepper for maximum flavor pop
How to Make It
- Mix the Chicken:
- In a large bowl, thoroughly combine two cups of shredded cooked chicken with a half cup of garlic aioli and a generous pinch of salt and pepper. Be sure every piece is coated for even flavor throughout.
- Assemble the Wraps:
- Lay out four large tortillas on a clean surface. Evenly spoon the chicken mixture across the center of each. Sprinkle a generous handful of shredded cheddar over the top so each bite gets cheesy.
- Wrap It Up:
- Fold the sides in tightly, then roll from the bottom up to secure the filling. Press gently but firmly so the wraps hold their shape and nothing falls out during grilling.
- Grill to Perfection:
- Heat a large nonstick skillet over medium heat. Place wraps seam-side down and cook until the tortillas turn golden and crisp and the cheddar inside melts completely about two to three minutes per side. Work in batches if needed.
- Serve Warm:
- Transfer the grilled wraps to a cutting board. Let them cool ever so slightly before slicing in half on the diagonal. Serve immediately while the cheese is still gooey and everything steams.
My little one and I have a tradition of sneaking a few extra cheese shreds straight from the bag each time we make these
Flavor Boosters
Swap in Monterey Jack or pepper jack for a spicier twist. Turkey or rotisserie chicken are great substitutes for regular chicken. Greek yogurt and minced garlic mixed together works if you are out of aioli.
Serving Suggestions
Pair with crisp green salad or crunchy coleslaw for a complete meal. Add extra veggies inside the wrap like baby spinach sliced bell pepper or avocado for a burst of fresh flavor.
Creative Twists
In summer add a handful of fresh herbs or juicy cherry tomato halves before grilling. In cooler months try a smattering of sautéed mushrooms for earthy depth.
Every time I bring these to a picnic not a single crumb is left behind. Friends who claim wraps are boring always ask for seconds.
Common Questions About the Recipe
- → How do I make the wraps extra crispy?
Grill the wrapped tortillas on medium-high heat until the outsides turn golden and crisp, pressing gently with a spatula for crunch.
- → Can I use other types of cheese?
Yes, mozzarella, Monterey Jack, or pepper jack all melt well and offer different flavor profiles for variety.
- → Is there a substitute for garlic aioli?
You can mix mayonnaise with minced garlic and a squeeze of lemon juice for a quick homemade alternative.
- → How can I keep the wraps from falling apart?
Don't overfill and ensure you tuck in the ends before rolling. Grill seam side down first to help seal the wrap.
- → Can I prepare them ahead of time?
Yes, assemble and refrigerate. Grill just before serving for the best texture and fresh, melty cheese.