Cheesy Garlic Chicken Wraps
These wraps feature tender shredded chicken, melty mozzarella, and a garlicky cream cheese base, making them perfect for busy weeknights or casual gatherings.
Ingredients
Filling Ingredients
- 2 cups cooked chicken, shredded Use any cooked, halal chicken — poached, roasted, or leftover rotisserie.
- 1 cup shredded mozzarella cheese Mozzarella melts beautifully and keeps the filling mild and creamy.
- ½ cup softened cream cheese Microwave for 10-15 seconds to soften if very cold.
- ¼ cup sour cream Plain Greek yogurt can be a lighter substitute.
- 2 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Wrap Ingredients
- 4 large flour tortillas Large flour tortillas are best, but whole wheat or gluten-free wraps are fine too.
- 1 cup fresh spinach leaves
- ½ cup diced tomatoes
- ¼ cup chopped fresh parsley (optional)
Instructions
Preparation
- In a large bowl, combine the chicken, mozzarella, cream cheese, sour cream, garlic, garlic powder, onion powder, salt, and black pepper. Mix until evenly distributed.
- If cream cheese is very cold, soften in the microwave or mix with a hand mixer for a smooth filling.
Assembly
- Lay out tortillas and divide the filling evenly among them, adding spinach, tomatoes, and parsley on top.
- Roll each tortilla tightly, tucking in the sides to create a neat seam.
Cooking
- Heat skillet over medium heat, add olive oil, and cook each wrap seam-side down for 3-4 minutes per side until golden brown and cheese is melted.
Serving
- Let wraps rest for a few minutes, then slice diagonally and serve warm.
Notes
Store leftovers in an airtight container for 2–3 days. Reheat in a skillet for best texture.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 34gProtein: 38gFat: 28gSaturated Fat: 12gSodium: 800mgFiber: 3gSugar: 2g
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