Name: Quick Cheesy Chicken Wrap
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1½ cups cooked shredded or chopped chicken (grilled, rotisserie, or leftover); ½ cup shredded cheddar or mozzarella cheese; 2 tbsp cream cheese or ranch dressing; 2–3 large flour tortillas or wraps; ¼ tsp garlic powder (optional); ¼ tsp paprika (optional); Salt and pepper, to taste; 1 tbsp olive oil or butter (for pan-searing)

This quick cheesy chicken wrap is my go-to when I need something fast, filling, and seriously satisfying. It’s packed with juicy chicken, melted cheese, and flavorful extras all wrapped in a warm tortilla—perfect for lunch, dinner, or an easy grab-and-go meal. Best part? I can have it ready in under 15 minutes.

Quick Cheesy Chicken Wrap

Why You’ll Love This Recipe

I love this wrap because it’s quick, customizable, and made with simple ingredients I almost always have on hand. Whether I’m using leftover chicken or cooking it fresh, it always comes out cheesy, melty, and delicious. It’s one of those low-effort, high-reward meals that never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked shredded or chopped chicken (grilled, rotisserie, or leftover)
Shredded cheddar or mozzarella cheese
Cream cheese or ranch dressing (for added creaminess)
Large flour tortillas or wraps
Garlic powder and paprika (optional for flavor)
Olive oil or butter (for pan-searing)
Optional extras: diced tomatoes, chopped lettuce, sliced avocado, jalapeños, or hot sauce

Directions

I start by mixing the cooked chicken with cream cheese or a little ranch dressing in a bowl. I season it with garlic powder, paprika, salt, and pepper.
I warm a tortilla and sprinkle a layer of shredded cheese down the center.
I spoon the chicken mixture over the cheese, then add any extras like tomatoes or avocado.
I fold in the sides of the tortilla and roll it up tightly like a burrito.
In a skillet over medium heat, I melt a bit of butter or add a splash of oil and place the wrap seam-side down.
I cook it for 2–3 minutes on each side, pressing gently with a spatula until it’s golden brown and the cheese is melted.
I let it cool slightly before slicing in half and serving.

Servings and Timing

This recipe makes 2–3 wraps depending on tortilla size and filling amount. It takes just 10–15 minutes from start to finish—ideal for busy days.

Variations

I swap the cheese for pepper jack or provolone when I want a flavor change.
Barbecue sauce or buffalo sauce makes a tasty addition mixed into the chicken.
For extra crunch, I add shredded lettuce or even crushed tortilla chips before wrapping.
I turn it into a cold wrap by skipping the skillet step—still just as good on the go.

Storage/Reheating

If I make these ahead, I wrap them in foil or plastic wrap and store them in the fridge for up to 2 days. To reheat, I toast them in a skillet or oven at 350°F until warmed through. Microwaving works too, but the outside won’t stay crisp.

FAQs

Can I use raw chicken?

Yes, I’ve cooked raw chicken breasts or thighs seasoned with salt, pepper, and garlic powder, then shredded them once cooked. But pre-cooked saves a lot of time.

What’s the best cheese for melting?

I usually go for cheddar or mozzarella—both melt well and taste great. A blend of both is even better.

Can I freeze these wraps?

Yes, I wrap them tightly in foil and freeze. When I’m ready to eat, I thaw and reheat them in the oven or skillet until hot.

How do I keep the wrap from falling apart?

I don’t overfill it, and I make sure to fold the ends in before rolling tightly. Toasting it in a skillet also helps seal everything in.

Are these good for meal prep?

Absolutely. I prep a batch, store them wrapped in the fridge, and just heat when I need a quick meal or lunch on the go.

Conclusion

Quick cheesy chicken wraps are one of my favorite easy meals—warm, comforting, and endlessly customizable. Whether I’m feeding the family or just need a fast solo lunch, they come together in minutes and always hit the spot. It’s a simple recipe I keep coming back to, again and again.