Creamy Chicken Tortilla Wraps – Savory, Cheesy & Perfectly Cozy

I enjoy this recipe because it’s fast, family-friendly, and uses simple ingredients I usually have on hand. The cream cheese and sour cream give the filling a rich texture, while the melted cheddar brings in that gooey, cheesy pull I can’t resist. Plus, it’s easy to customize with different spices or toppings, and the wraps reheat beautifully.

Ingredients

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

– 2 cups cooked chicken, shredded or diced
– 4 large flour tortillas
– 1 cup shredded cheddar or Mexican cheese blend
– ½ cup cream cheese, softened
– ½ cup sour cream
– 1 teaspoon garlic powder
– 1 teaspoon chili powder (optional)
– salt and pepper, to taste
– 1 tablespoon butter or oil
– fresh cilantro or green onions, for garnish

Directions

1. In a skillet over medium heat, I melt the butter and add the cooked chicken.

2. I stir in the cream cheese, sour cream, garlic powder, chili powder (if using), salt, and pepper. I cook everything together until the mixture is creamy and heated through.

3. I warm the tortillas briefly in a dry skillet or microwave until pliable.

4. I spoon the creamy chicken mixture into the center of each tortilla and sprinkle with shredded cheese.

5. I roll each tortilla tightly and place them seam-side down in a skillet or oven-safe dish.

6. I bake at 350°F (175°C) for 10–12 minutes until the cheese is melted and the wraps are lightly golden.

7. I garnish with chopped cilantro or green onions and serve warm.

Servings and Timing

Servings: 4 wraps
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

– I use rotisserie chicken for convenience.
– I add diced green chiles or jalapeños for some heat.
– I mix in black beans or corn for extra texture.
– I swap cheddar for pepper jack for a spicy kick.
– I drizzle the wraps with salsa or serve with guacamole on the side.

Storage/Reheating

I store leftover wraps in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in the oven or a skillet to keep the outside crispy. The microwave works too, but they’re softer that way.

FAQs

Can I make these wraps ahead of time?

Yes. I assemble them and refrigerate before baking. When ready, I bake them as directed, adding a couple of extra minutes.

Can I freeze the wraps?

I freeze the unbaked wraps tightly wrapped in foil. When I want to eat them, I thaw overnight and bake until hot and golden.

What kind of chicken works best?

Any cooked chicken works — grilled, roasted, poached, or rotisserie. I just make sure it’s shredded or chopped small for easy rolling.

Can I use corn tortillas?

Flour tortillas hold up better for baking and rolling, but I can use corn tortillas if I warm them first and handle them gently.

What can I serve with these wraps?

I love pairing them with a fresh salad, tortilla chips and salsa, or a simple side of rice and beans.

Conclusion

Creamy chicken tortilla wraps are a warm, satisfying meal that always brings comfort and flavor to the table. I love how easy they are to prepare and how well they adapt to whatever I have in the kitchen. Whether I’m making a quick dinner or prepping lunches ahead of time, these wraps always deliver that perfectly cheesy, creamy bite.

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