Ingredients
Scale
- 2 cups cooked chicken, shredded (great leftover or rotisserie chicken)
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or mozzarella)
- 4 large flour tortillas or wraps
- 3 cloves garlic, minced
- 2 tbsp butter or olive oil
- 1/4 cup chopped fresh parsley or cilantro (optional)
- Salt and pepper to taste
- 1/2 cup sour cream or Greek yogurt (for dipping, optional)
Instructions
- In a skillet over medium heat, melt the butter or heat olive oil. Add minced garlic and sauté for about 1 minute until fragrant.
- Stir in the shredded cooked chicken and cook for 2-3 minutes to infuse garlic flavor. Season with salt and pepper.
- Lay a tortilla flat on a clean surface. Spread some garlic chicken mixture across the center, then sprinkle generously with shredded cheese and chopped herbs if desired.
- Repeat with remaining tortillas.
- Fold the sides of each tortilla tightly over the filling, then roll from bottom to top to secure.
- Cook in a preheated oven at 375°F (190°C) for 10-12 minutes or in an air fryer for crispy exterior. Alternatively, grill on a panini press for 2-3 minutes per side for extra crispiness.
- Serve immediately with dips like sour cream or ranch, or alongside a fresh salad.
Notes
- Use freshly shredded cheese for the best gooey cheese pull.
- Wrap tightly to prevent unrolling during cooking; secure with toothpicks if necessary.
- For a crispier wrap, grill on a panini press or stovetop grill for 2-3 minutes per side.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Bake, Pan-fry, Air Fry
- Cuisine: American
- Diet: Nut-Free, Options for Gluten-Free and Vegetarian
Nutrition
- Serving Size: 1 wrap
- Calories: 410 kcal Kcal
- Sugar: 3g
- Sodium: 610mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 80mg