One of my favorite things about food is how it can instantly transport you to different moments in life. This recipe for Cheesy Garlic Chicken Wraps brings me back to one of my fondest memories from a summer road trip a few years ago. My family and I were driving through the rolling hills of the countryside, our car packed with snacks and coolers for impromptu picnics along the way. After hours of driving and sightseeing, we pulled over at a quaint little park with a view of a gorgeous lake. I had prepped these wraps earlier that morning, thinking they’d be a perfect no-fuss lunch.
As we unpacked our picnic blanket and opened the cooler, the kids raced off to explore while I laid out our spread. These Cheesy Garlic Chicken Wraps were the star of the show. I’ll never forget the way the sun sparkled on the water as we sat by the lake, devouring the warm, cheesy goodness tucked inside the soft tortillas. The mix of tender shredded chicken, creamy cheese, sweet bursts of corn, and tangy barbecue sauce was so comforting yet full of flavor—a true crowd-pleaser. We opted for the skillet-fried version, which gave the wraps a crispy golden crust that made the melted cheese inside even more irresistible. The whole meal was a hit, and the best part? No one was asking for anything more; the wraps were filling and satisfying on their own.
I’ve made these Cheesy Garlic Chicken Wraps countless times since then—whether for quick family dinners or to take on picnics, just like that memorable day by the lake. They’re easy to make, endlessly adaptable, and perfect for anyone looking for a quick yet delicious meal. You can prepare them ahead of time, wrap them up for lunches, or cook them until golden and crisp for an extra-special touch. Either way, they’ll leave everyone asking for seconds.
How to Prepare Cheesy Garlic Chicken Wraps
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Ingredients
- 4 cooked chicken breasts (about 600g)
- 1 can sweetcorn (325g), drained
- 1/2 red onion, finely diced
- 100g cream cheese
- 2 tablespoons barbecue sauce
- 125g shredded mozzarella (or cheddar)
- 4 large tortillas
- 1 tablespoon sunflower oil (optional for frying)
- Salt and freshly ground black pepper
Directions
- Using two forks or a mixer, shred the cooked chicken breasts until finely pulled apart.
- In a large bowl, combine the shredded chicken, sweetcorn, diced red onion, cream cheese, barbecue sauce, shredded mozzarella, salt, and pepper. Mix until everything is fully integrated.
- Divide the mixture evenly between the tortillas, placing it in the center of each one.
- Fold the sides of each tortilla inward, then roll tightly to secure the filling.
- If desired, heat a tablespoon of sunflower oil in a skillet over medium-low heat. Place the wraps in the skillet and cook for 4-5 minutes on each side, or until golden and crispy.
- Serve immediately or store for later.
Storing Suggestion
If you plan to store the wraps for later, wrap them tightly in foil or plastic wrap and refrigerate for up to 2 days. To reheat, place them in a skillet over low heat until warm and crispy, or heat them in the microwave for 1-2 minutes.
Cooking Tips
For a spicier twist, add a tablespoon of hot sauce or sriracha to the chicken mixture. If you prefer a smokier flavor, use smoked cheddar or smoked mozzarella.
Serving Suggestions
Serve these wraps with a side of guacamole, salsa, or a fresh salad. For a complete meal, pair them with seasoned potato wedges or roasted vegetables.
Ingredient Substitutions
If you don’t have sweetcorn, you can use cooked bell peppers or black beans for extra texture. Greek yogurt can be used in place of cream cheese for a lighter option.
Seasonal Variations
In the summer, try adding grilled zucchini or fresh tomatoes to the filling for a seasonal twist. During winter, roasted butternut squash or caramelized onions can add warmth and flavor to the wraps.
Allergen Information
This recipe contains dairy and gluten. For a gluten-free option, use gluten-free tortillas. To make it dairy-free, substitute the cream cheese and mozzarella with dairy-free alternatives.
FAQ:
Can I prepare the chicken mixture in advance?
Yes, you can prepare the chicken filling up to 1 day in advance. Store it in an airtight container in the fridge until ready to assemble the wraps.
Can I freeze these wraps?
Yes, these wraps freeze well. Wrap them individually in plastic wrap or foil, then place them in a freezer-safe container. Reheat directly from frozen in a skillet or microwave.
What can I use instead of barbecue sauce?
You can substitute barbecue sauce with ranch dressing, hot sauce, or a tangy buffalo sauce, depending on your taste preference.
How do I prevent the tortillas from getting soggy?
Ensure that the filling is not too wet and that you drain the sweetcorn well. Frying the wraps will also help keep them crispy.
What other vegetables can I add to the wraps?
You can add sliced avocado, fresh spinach, or chopped bell peppers to the wraps for extra nutrition and flavor.
Can I make this recipe with other meats?
Absolutely! You can swap the chicken for shredded beef, turkey, or even pulled pork for a different take on the recipe.
Cheesy Garlic Chicken Wraps
Ingredients
- 4 cooked chicken breasts about 600g
- 1 can sweetcorn 325g, drained
- 1/2 red onion finely diced
- 100 g cream cheese
- 2 tablespoons barbecue sauce
- 125 g shredded mozzarella or cheddar
- 4 large tortillas
- 1 tablespoon sunflower oil optional for frying
- Salt and freshly ground black pepper
Instructions
- Shred the chicken breasts using two forks or a mixer.
- Place the shredded chicken in a large bowl and mix with the drained sweetcorn, finely diced onion, cream cheese, barbecue sauce, shredded cheese, salt, and pepper. Stir until well combined.
- Evenly distribute the mixture among the tortillas, placing it in the center of each.
- Fold in the sides of the tortilla and roll tightly.
- OPTIONAL:
- Serve right away, or wrap and store for lunches or picnics.
- OR:
- Heat the sunflower oil in a skillet over medium-low heat. Add the wrapped tortillas and cook for about 4-5 minutes until golden. Flip and cook the other side for an additional 4-5 minutes until evenly golden. Serve hot. (Ensure the heat is low to allow the cheese to melt without burning the outside.)
Notes
Serve right away, or wrap and store for lunches or picnics. OR:
Heat the sunflower oil in a skillet over medium-low heat. Add the wrapped tortillas and cook for about 4-5 minutes until golden. Flip and cook the other side for an additional 4-5 minutes until evenly golden. Serve hot. (Ensure the heat is low to allow the cheese to melt without burning the outside.)
