Ooey-Gooey Cheesy Garlic Chicken Wraps Recipe tastes like a mash-up of cheesy garlic bread and juicy rotisserie chicken tucked into a toasty tortilla. It works for busy weeknights, picky eaters, meal prep fans, and anyone who wants dinner on the table in about 35 minutes. I tested this on my own family of “selective” eaters, and not a single crumb survived.

Why Make This Ooey-Gooey Cheesy Garlic Chicken Wraps at Home

You control the cheese level, the garlic level, and the spice level, which feels like a tiny superpower at dinnertime. Restaurant wraps often skimp on fillings, but you can pack these wraps so full that they practically squeak.

You also save money by using leftover chicken or a store-bought rotisserie chicken. The wraps reheat really well, so you cook once and eat twice or even three times. That kind of kitchen win keeps weeknights calmer and your budget happier.

“These Ooey-Gooey Cheesy Garlic Chicken Wraps taste like garlic bread hugged a cheesy chicken quesadilla, and my whole family asked for seconds.”

Ingredients You Need

the cheesy garlic chicken filling

2 cups cooked chicken, shredded or chopped
- Use rotisserie chicken for a shortcut. Breast meat tastes leaner, thigh meat tastes richer.
1 tablespoon olive oil or neutral oil
3 tablespoons butter, divided
4 cloves garlic, minced
1 small yellow onion, finely diced
1 teaspoon Italian seasoning or dried oregano and basil mix
1 teaspoon smoked paprika or regular paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional for a little heat)
1/3 cup chicken broth or water
1/4 cup cream cheese, softened
- Use full-fat for the best melt. Neufchâtel works if you want it a bit lighter.
1/2 cup sour cream or plain Greek yogurt
1 1/2 cups shredded mozzarella cheese
- Pre-shredded saves time, but fresh grated melts smoother.
1 cup shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese

the wraps

6 to 8 large flour tortillas (burrito size, 10 inch)
- Use whole wheat or low carb tortillas if you prefer.
2 tablespoons melted butter
1 tablespoon olive oil
1 teaspoon garlic powder
1 tablespoon chopped fresh parsley or dried parsley flakes

Optional add-ins and toppings

1 cup baby spinach or chopped romaine
1 small tomato, diced and patted dry
1/2 cup sliced green onions
1/2 cup cooked crumbled bacon
Ranch dressing, Caesar dressing, or garlic yogurt sauce for dipping

Equipment

Large skillet or sauté pan
Medium bowl
Cutting board and sharp knife
Spatula or tongs
Pastry brush or spoon for the garlic butter
Large nonstick skillet or grill pan for toasting the wraps

Tips & Mistakes

This section keeps your wraps cheesy and golden instead of sad and soggy.

Use warm tortillas so they bend without cracking; microwave them for 20 seconds under a damp paper towel.
Dry any watery add-ins like tomatoes or lettuce so the wraps stay crisp and not soggy.
Shred cheese from a block for the stretchiest melt; bagged cheese works but usually melts a little less smoothly.
Taste the filling before you roll the wraps and adjust salt, pepper, or garlic so the flavor hits your preference.
Do not overfill the tortillas or they will burst; aim for a generous but flat layer that leaves 1 inch around the edges.
Roll the wraps tightly, tuck in the sides, and place the seam side down in the pan so they seal as they toast.
Cook the wraps over medium heat, not high heat, so the cheese melts fully before the outside browns too much.
Cool leftovers before you store them so condensation does not soak the tortillas.

How to Make Ooey-Gooey Cheesy Garlic Chicken Wraps

Step 1: Sauté veggies and aromatics

Heat oil and 1 tablespoon butter in a large skillet over medium heat. Add the diced onion and cook until soft and lightly golden, about 6 to 8 minutes, and stir often. Add the minced garlic and cook 1 to 2 minutes until it smells fragrant and toasty, not burnt.

Sprinkle in Italian seasoning, smoked paprika, garlic powder, onion powder, salt, black pepper, and red pepper flakes. Stir and toast the spices for 30 seconds so they bloom in the fat. Pour in the chicken broth and scrape up any browned bits from the pan.

Step 2: Build the creamy cheesy base

Lower the heat to medium low. Stir in the remaining 2 tablespoons butter until it melts into the onion mixture. Add the cream cheese and mash it with the spatula until it softens and blends.

Whisk in the sour cream or Greek yogurt until the mixture turns smooth and creamy. Add the Parmesan, half of the mozzarella, and half of the cheddar. Stir until the cheese melts and the sauce looks thick, glossy, and spoon-coating.

Step 3: Add the chicken and optional mix-ins

Add the shredded chicken to the skillet and stir until every piece gets coated in the cheesy garlic sauce. Taste and adjust seasoning with more salt, pepper, or garlic powder if you want a stronger garlic kick. If the mixture looks too thick, splash in a tablespoon or two of broth.

If you use spinach, stir it in now so it wilts slightly in the warm filling. Turn off the heat and set the pan aside while you prep the tortillas. The filling should look thick, scoopable, and very cheesy.

Step 4: Prep tortillas and garlic butter

In a small bowl, mix melted butter, olive oil, garlic powder, and parsley. Brush one side of each tortilla lightly with the garlic butter mixture. Keep the brushed side for the outside of the wrap so it toasts up like garlic bread.

Stack the tortillas on a plate and cover them with a clean kitchen towel so they stay soft and warm. This step keeps them flexible and easier to roll.

Step 5: Fill and roll the wraps

Lay one tortilla on a board, garlic butter side down. Spoon a generous line of cheesy garlic chicken down the center, leaving 1 inch at the top and bottom. Sprinkle some of the remaining mozzarella and cheddar over the filling for extra stretch.

Add any optional toppings like spinach, tomato, green onions, or bacon, but keep the layer flat. Fold the sides of the tortilla over the filling, then roll from the bottom up into a tight burrito-style wrap. Repeat with the remaining tortillas and filling.

Step 6: Toast to ooey-gooey perfection

Heat a large nonstick skillet or grill pan over medium heat. Place the wraps seam side down in the pan, garlic butter side out. Cook 2 to 4 minutes per side until the tortillas turn golden and crisp and the cheese inside melts.

Press gently with a spatula to help the wraps brown evenly. Rotate them on all sides if you want every surface to crisp up. Work in batches and keep finished wraps on a plate covered with a towel so they stay warm.

Step 7: Slice and serve

Let the wraps rest for 2 minutes so the cheese settles slightly and does not gush out. Slice each wrap in half on the diagonal for that classic café-style look. Serve hot with your favorite dipping sauce like ranch, Caesar, or a simple garlic yogurt sauce.

Variations I’ve Tried

Buffalo style: Toss the chicken with 2 to 3 tablespoons buffalo sauce before you add it to the cheesy base, and serve with ranch or blue cheese dressing on the side. This version tastes great with a little celery and green onion tucked inside.

Bacon ranch: Add cooked crumbled bacon, swap Italian seasoning for ranch seasoning mix, and use ranch dressing as a dip. Kids usually inhale this version before you sit down.

Veggie-packed: Stir in finely chopped bell peppers, spinach, or broccoli florets with the onions so they soften and blend into the filling. This trick sneaks extra veggies into a very cheesy package.

Spicy jalapeño: Add diced pickled jalapeños and a pinch of cayenne to the filling. Use pepper jack cheese for an extra kick and serve with a cooling yogurt sauce.

How to Serve Cheesy Garlic Chicken Wraps

Serve these wraps hot off the pan with a simple side salad, carrot sticks, or cucumber slices for crunch. A bowl of tomato soup or creamy potato soup pairs really well and turns the wraps into a cozy meal. Kids usually like them with apple slices and a little ranch on the side. You can also slice the wraps into smaller pieces and serve them as party snacks with a trio of dips.

Make-Ahead

Cook the cheesy garlic chicken filling up to 3 days in advance and store it in an airtight container in the fridge. When you want wraps, warm the filling in a skillet with a splash of broth, then assemble and toast fresh tortillas so they stay crisp.

For freezer prep, roll the wraps, skip the toasting step, and wrap each one tightly in foil or plastic, then place them in a freezer bag. Freeze them for up to 2 months. Reheat from frozen in a covered skillet over low to medium heat or in a 350°F oven until hot and melty, then uncover for a few minutes so the outside crisps.

If you store cooked wraps in the fridge, keep them in an airtight container for up to 3 days. Reheat them in a skillet over medium heat or in an air fryer so the tortillas turn crisp again and the cheese melts in the center.