These Garlic Butter Cheesy Chicken Wraps are the ultimate comfort food for when you need a meal that is quick, crispy, and incredibly satisfying. By using pre-cooked chicken and a blend of sharp cheddar and Monterey Jack cheeses, you get a warm, melty interior wrapped in a flour tortilla that is pan-seared to golden perfection.
The real star here is the homemade garlic herb butter brushed on the outside of the wraps. It creates a savory, fragrant crust that makes every bite irresistible. Served with a side of cool ranch dressing, these are sure to be a hit with the whole family.
Recipe Details
- Flavor Profile: Boldly garlicky and savory with a hint of smoky paprika and the sharp, creamy tang of melted cheddar.
- Texture: A satisfyingly crunchy, buttery exterior with a soft, cheesy, and tender chicken filling.
- Time: 10 minutes prep, 10 minutes cook time.
- Difficulty: Easy.
What You’ll Need
To make these wraps, you will need a small bowl to whisk the garlic butter and a large mixing bowl to toss the chicken filling. For the cooking stage, a large non-stick skillet or a grill pan is essential to get those beautiful golden-brown marks without the tortillas sticking.
Ingredient Notes
- Cooked Chicken: You can use shredded rotisserie chicken, leftover grilled chicken, or even canned chicken in a pinch. Using 20 oz (about 4 cups) ensures the wraps are nice and hearty.
- Cabot Monterey Jack & Seriously Sharp Cheddar: These specific cheeses provide a perfect balance. The Monterey Jack offers a superior melt, while the Seriously Sharp Cheddar brings a punchy, aged flavor.
- Garlic Butter: Using room temperature butter is key so it blends smoothly with the fresh parsley and minced garlic.
- Large Flour Tortillas: Look for “burrito-sized” tortillas to ensure you have enough room to fold in the sides and roll them tightly without the filling spilling out.
Add-ins and Substitutions
- Spice it Up: Add a teaspoon of red pepper flakes to the garlic butter or toss some diced jalapeños into the chicken mixture for a spicy kick.
- Veggie Boost: Stir in some sautéed bell peppers, onions, or fresh baby spinach before rolling.
How to Make Garlic Butter Cheesy Chicken Wraps
- Prepare Garlic Butter: In a small bowl, whisk together the softened butter, fresh parsley, minced garlic, Italian seasonings, and salt until smooth. Set the bowl aside.
- Season the Filling: In a large mixing bowl, combine the cooked chicken with the garlic powder, onion powder, paprika, salt, and pepper. Toss until the chicken is evenly coated in the spices.
- Mix in Cheese: Add the shredded Monterey Jack and Cheddar cheeses to the chicken bowl. Stir until the cheese is well distributed throughout the meat.
- Fill and Roll: Lay the 4 tortillas flat. Divide the chicken and cheese mixture evenly into the centers of each tortilla. Working with one at a time, fold in the top and bottom edges, then fold in the sides and roll tightly to seal.
- Brush: Using a pastry brush or the back of a spoon, spread the prepared garlic butter evenly over the entire outside of each wrap.
- Sear: Place a large non-stick skillet over medium heat. Once hot, place the wraps in the skillet seam-side down. This “glues” the wrap shut as it cooks.
- Brown: Cook for 2-3 minutes per side. Flip carefully and continue cooking until the tortillas are golden brown and the cheese inside is fully melted.
- Serve: Remove from the heat and serve immediately while hot, with ranch dressing on the side for dipping.
Pro Tip: If you want a truly “restaurant-style” finish, use a grill pan with ridges. It will create beautiful charred lines on the tortillas and give the garlic butter a slightly smokier flavor.
Recipe Tips
- Tightly Roll: To prevent the cheese from leaking out, make sure your tortillas are fresh and pliable. If they feel stiff, microwave them for 10 seconds under a damp paper towel before rolling.
- Don’t Overheat: Keep the stove at medium or medium-low. Because there is butter on the outside and pre-cooked meat inside, you want to give the cheese enough time to melt before the tortilla burns.
- Butter Coverage: Don’t forget to brush the very ends of the wraps with a little garlic butter to make sure every bite is flavored and crispy.
FAQs
- Can I use an Air Fryer? Yes! Place the buttered wraps in the air fryer at 375 degrees F for 5-7 minutes, flipping halfway through, until crispy.
- How do I store leftovers? These are best eaten fresh, but you can store them in the fridge for up to 2 days. Reheat in a pan or air fryer to bring back the crunch; the microwave will make them soft.
- Can I make these gluten-free? Absolutely just swap the flour tortillas for your favorite large gluten-free wraps.
Serving Suggestions
- Dip: Aside from ranch, these are delicious dipped in buffalo sauce, honey mustard, or a creamy chipotle mayo.
- Side: Pair with a fresh garden salad, coleslaw, or some crispy sweet potato fries.
Garlic Butter Cheesy Chicken Wraps
- Total Time: 20 minutes
- Yield: 4 Wraps 1x
Description
These Garlic Butter Cheesy Chicken Wraps are the ultimate comfort food for when you need a meal that is quick, crispy, and incredibly satisfying. Featuring a warm, melty interior wrapped in a flour tortilla pan-seared to golden perfection with a savory garlic herb butter crust.
Ingredients
The Garlic Butter
- 2 tablespoons unsalted butter, room temperature
- 1/2 tablespoon fresh parsley, finely chopped
- 1/2 teaspoon minced garlic
- 1/2 teaspoon Italian seasonings
- 1/4 teaspoon kosher salt
The Chicken Filling
- 20 oz cooked chicken, cubed or shredded (approx. 4 cups)
- 1 1/4 cups Monterey Jack cheese, shredded
- 1/2 cup Seriously Sharp Cheddar cheese, shredded
- 4 large flour tortillas (burrito-sized)
- Spice Blend: 1/2 tsp each garlic powder, onion powder, paprika; 1/4 tsp each salt, pepper
Optional
- Prepared ranch dressing for dipping
Instructions
Prepare Garlic Butter: Whisk together softened butter, parsley, garlic, seasonings, and salt until smooth. Set aside.
Season & Mix: Toss cooked chicken with spice blend. Stir in both shredded cheeses until well distributed.
Fill and Roll: Divide mixture among 4 tortillas. Fold in top and bottom edges, then the sides, and roll tightly.
Butter & Sear: Brush the outside of each wrap with garlic butter. Place in a hot non-stick skillet seam-side down.
Brown: Cook for 2–3 minutes per side until golden brown and cheese is melted inside. Serve hot with ranch.
Notes
Tortilla Tip: Microwave stiff tortillas for 10 seconds under a damp paper towel to prevent cracking.
Seam-Side Down: Cooking seam-side down first acts as a ‘seal’ to keep the cheese inside.
Heat Control: Use medium heat to ensure the cheese melts before the garlic butter burns.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Sear
- Cuisine: American
Nutrition
- Serving Size: 1 Wrap
- Calories: 540
- Sugar: 2g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 135mg
Keywords: garlic butter chicken, cheesy chicken wraps, 20 minute meals, shredded chicken recipes, crispy chicken tortillas, easy family dinner, rotisserie chicken ideas
