Description
These Cheesy Garlic Chicken Wraps combine tender shredded rotisserie chicken with a rich roasted garlic cream sauce and melty cheddar-mozzarella cheese, all wrapped in a warm, crispy flour tortilla. Perfect as a comforting meal or hearty snack, these wraps offer a delightful blend of creamy, garlicky flavors with a satisfying crunch from the skillet-toasted tortilla.
Ingredients
Roasted Garlic
- 2 bulbs garlic
- 1 tablespoon olive oil
- Salt & pepper to taste
Sauce and Filling
- 3 tablespoons butter
- 2 tablespoons roasted garlic cloves (from above)
- 1.5 cups heavy cream
- 1 teaspoon chicken powder
- Thyme & parsley (optional, to taste)
- Salt & pepper to taste
- 2 cups shredded rotisserie chicken
Wraps
- 3 large flour tortillas
- 1 cup shredded cheddar & mozzarella cheese (combined)
- Olive oil for pan frying (approx. 1 tablespoon)
Instructions
- Roast the Garlic: Preheat your oven to 350°F (175°C). Slice the top off each garlic bulb to expose the cloves, then drizzle them with olive oil and sprinkle with salt and pepper. Wrap each garlic bulb tightly in foil or place in a small covered dish (like a mini cocotte). Roast in the oven for about 30 minutes until the garlic cloves are tender and golden brown. Remove from the oven and allow to cool.
- Prepare the Garlic Cream Sauce: Once the roasted garlic bulbs have cooled enough to handle, squeeze out the softened garlic cloves and mash them finely. Melt the butter in a skillet over medium heat, then add the mashed roasted garlic. Pour in the heavy cream and stir well. Add the chicken powder and, if desired, fresh or dried thyme and parsley. Let the sauce simmer gently for 4 to 5 minutes until it thickens slightly.
- Combine Chicken and Sauce: Season the sauce with salt and pepper to your taste. Stir in the shredded rotisserie chicken and continue cooking, mixing well until the chicken is fully heated and evenly coated with the creamy garlic sauce.
- Assemble the Wraps: Lay a large flour tortilla flat on your work surface. Spoon a generous amount of the garlic chicken mixture into the center of each tortilla. Sprinkle the shredded cheddar and mozzarella cheese evenly on top of the filling.
- Roll and Cook the Wraps: Carefully roll up the tortilla from the bottom, keeping the filling snug inside to prevent spilling. Heat a little olive oil in a skillet over medium heat. Place each wrap seam-side down in the skillet and cook for 2 to 3 minutes until the bottom is golden and crispy. Flip the wrap gently and cook the other side for another 2 to 3 minutes until evenly toasted and the cheese has melted.
- Serve: Remove the wraps from the skillet, slice them in half if desired, and serve immediately while warm and melty.
Notes
- You can substitute rotisserie chicken with leftover cooked chicken or turkey.
- For a lighter version, use half-and-half instead of heavy cream.
- Add some fresh spinach or sautéed mushrooms inside the wrap for extra veggies.
- Wraps can be reheated in a skillet or oven for a few minutes if made ahead.
- Adjust seasoning and herbs according to your taste preferences.
