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Cheesy Garlic Chicken Wrap

A quick and satisfying wrap filled with shredded chicken and creamy garlic aioli, topped with melted cheddar cheese.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: American, Quick and Easy
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked chicken, shredded Can use rotisserie chicken or leftover roasted chicken.
  • 1/2 cup garlic aioli Can substitute with plain mayo plus garlic.
  • 1 cup cheddar cheese, shredded For a milder flavor, use Monterey Jack or Colby.
  • 4 large tortillas Use gluten-free tortillas for a gluten-free option.
  • Salt and pepper to taste

Method
 

Preparation
  1. Combine the chicken and garlic aioli in a bowl. Season with salt and pepper, mix until evenly coated. Taste and adjust seasoning.
  2. Lay out a tortilla, sprinkle about 1/4 cup shredded cheddar down the center, then top with about 1/2 cup of the chicken mixture and another 1 to 2 tablespoons of cheddar.
  3. Fold the sides of the tortilla in, then roll tightly from the bottom to form a wrap. Repeat with remaining tortillas.
Cooking
  1. Warm a nonstick skillet over medium heat. Lightly oil or spray if desired.
  2. Place wraps seam-side down in the skillet and cook for 2-3 minutes per side until golden and cheese has melted.
  3. Press gently with a spatula for even browning.
  4. Let the wraps rest for 1 minute, then slice in half on the diagonal and serve warm.
  5. Alternatively, place wraps seam-side down on a baking sheet and bake at 400°F for 8-10 minutes, flipping once.

Notes

Refrigerate leftovers in an airtight container for up to 3 days. For reheating, warm in a skillet or microwave. Wrap individually for freezing up to 2 months.