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Cheesy Garlic Chicken Wraps

Melty, garlicky comfort wraps made in under 30 minutes, perfect for using leftover chicken.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 wraps
Course: Dinner, Lunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken (shredded) Use rotisserie chicken for speed.
  • 1/2 cup garlic aioli Plain mayo plus minced garlic can be used as a swap.
  • 1 cup cheddar cheese (shredded) Sharp cheddar for better melting flavor.
  • 4 large tortillas Warm tortillas fold without cracking.
  • to taste Salt and pepper

Method
 

Preparation
  1. Heat a large skillet over medium. Add a thin swipe of oil if it sticks.
  2. Toss the shredded chicken into the pan. Season with salt and pepper. Stir until warm and starting to sizzle.
  3. Stir in the garlic aioli. It will loosen and coat the chicken; watch it thicken slightly.
Assembly
  1. Lay out tortillas on the counter. Sprinkle a little cheddar down the center of each.
  2. Spoon the warm chicken onto the cheese. Add another pinch of cheese on top.
  3. Fold the sides in and roll tightly. Press seam-side down in the skillet.
Cooking
  1. Cook 1–2 minutes per side until the tortilla gets golden edges and the cheese melts.
  2. Remove to a cutting board. Let rest 1 minute before slicing; the cheese will settle and stay gooey.

Notes

Common mistake: Overfill the wrap and it bursts; keep fillings centered and press seams closed. Add chopped cilantro or a pinch of smoked paprika for warmth. Storing: Store wrapped in foil for up to 3 days in the fridge or freeze un-toasted in foil for up to 2 months.