Description
Deliciously creamy and cheesy garlic chicken wraps made with tender shredded rotisserie chicken, roasted garlic-infused cream sauce, and melted cheddar-mozzarella cheese, all wrapped in a warm, crispy flour tortilla. Perfect for a comforting and satisfying meal any time of day.
Ingredients
Scale
Roasted Garlic
- 2 bulbs garlic
- 1 tablespoon olive oil
- Salt & pepper to taste
Garlic Cream Sauce
- 3 tablespoons butter
- 2 tablespoons roasted garlic (from above)
- 1.5 cups heavy cream
- 1 teaspoon chicken powder
- Thyme & parsley (optional)
- Salt & pepper to taste
Wrap Filling & Assembly
- 2 cups shredded rotisserie chicken
- 3 large flour tortillas
- 1 cup shredded cheddar & mozzarella cheese
- Olive oil (for cooking wraps)
Instructions
- Roast the garlic: Preheat your oven to 350°F. Slice the top off each garlic bulb to expose the cloves, drizzle with olive oil, and season with salt and pepper. Wrap the garlic in foil or place it in a mini cocotte. Roast for about 30 minutes until tender and golden. Allow it to cool completely.
- Prepare the garlic sauce: Once cooled, squeeze out the roasted garlic cloves and mash them into a smooth paste. Melt the butter in a skillet over medium heat, add the mashed roasted garlic, then pour in the heavy cream. Stir in the chicken powder and add thyme and parsley if desired. Let the sauce simmer gently for 4-5 minutes until it slightly thickens.
- Combine chicken: Season the garlic cream sauce with salt and pepper to taste. Fold in the shredded rotisserie chicken and cook together until the chicken is heated through and well coated with the 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 the tortilla. Sprinkle the shredded cheddar and mozzarella cheese evenly over the filling.
- Wrap and cook: Tightly roll up the tortilla from the bottom, keeping the filling snug inside. Heat a little olive oil in a skillet over medium heat. Place the wrap seam-side down in the skillet and cook for 2-3 minutes until golden and crispy. Flip carefully and cook the other side for another 2-3 minutes until crisp and warmed through.
- Serve: Remove the wrap from the skillet. Slice in half if desired, and serve hot for a rich, cheesy, and garlicky meal.
Notes
- You can substitute rotisserie chicken with leftover cooked chicken or shredded roasted chicken.
- For a lighter version, use half-and-half instead of heavy cream, but the sauce will be less rich.
- Adding fresh thyme and parsley is optional but enhances the flavor profile with herbaceous notes.
- Ensure the wrap is tightly rolled to prevent the filling from falling out while cooking.
- Use a non-stick or cast iron skillet for best crisping results when pan-frying the wraps.
