Skillet seared garlic chicken wraps fill flour tortillas with shredded chicken, melted cheese, crisp lettuce, and a creamy garlic sauce, then sear the folded wraps in a hot pan until golden. They are ready in about twenty minutes and make four wraps.
A rotisserie chicken does most of the work, so the filling is ready in minutes. The final sear melts the cheese into the chicken and turns the outside of each tortilla toasty, which makes these wraps taste like a hot sandwich you would pay for in a cafe.
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Why This Skillet Seared Garlic Chicken Wraps Recipe Works
Rotisserie chicken saves time, so the filling takes only a few minutes to mix and warm.
A sauce of sour cream, mayonnaise, garlic, and smoked paprika makes the chicken creamy and flavorful.
Searing the folded wraps melts the cheese and gives the tortilla a golden, toasty surface.
Ingredients for Skillet Seared Garlic Chicken Wraps
- The filling uses two cups of shredded cooked chicken, one and a half cups of shredded mozzarella and cheddar, and two cloves of minced garlic.
- The sauce combines a quarter cup each of sour cream and mayonnaise with one teaspoon of smoked paprika, and you add four large flour tortillas, lettuce, tomatoes, and hot sauce.
Shredded chicken. Rotisserie chicken gives tender, seasoned meat with no extra cooking.
Mozzarella and cheddar. Mozzarella melts and stretches, while cheddar adds sharp flavor.
Garlic sauce. Sour cream and mayonnaise make a creamy, tangy spread.
Smoked paprika. It gives the sauce a warm, smoky color and flavor.
Tortillas. Large flour tortillas fold tightly and toast evenly.
How to Make Skillet Seared Garlic Chicken Wraps
1. Shred the chicken. Pull the rotisserie chicken into bite sized pieces.
2. Make the sauce. Mix the garlic, sour cream, mayonnaise, and smoked paprika until smooth.
3. Combine. Toss the chicken with half of the sauce so it is creamy and flavorful.
4. Warm the chicken. Saute the chicken mixture in a skillet over medium heat for two to three minutes to warm it through.
5. Build the wraps. Spread the remaining sauce on each tortilla, add the chicken and cheese, then top with lettuce, tomatoes, and hot sauce.
6. Sear. Fold the wraps tightly and cook them in the hot skillet for two minutes per side until golden.
Fold the wraps tightly so the filling stays inside while it sears. Place the filling just below the center of the tortilla, fold in the sides, then roll up from the bottom, and set the wrap seam side down in the pan. The weight of the wrap keeps the seam sealed as the cheese melts and glues everything together.
Use a skillet that is large enough to hold two wraps at once, and keep the heat at medium. Hot pans burn the tortilla before the cheese melts, while cool ones leave the outside pale. Press the wrap gently with a spatula for the first thirty seconds to flatten it and help it brown evenly.
How to Serve Skillet Seared Garlic Chicken Wraps
Serve the wraps cut in half on the diagonal with extra sauce, a pickle spear, or a bowl of tomato soup. For more wrap ideas, try keto cheesy garlic chicken wraps, chicken pesto wraps, baked chicken alfredo wraps, or teriyaki chicken lettuce wraps.
How to Store and Reheat Skillet Seared Garlic Chicken Wraps
Wrap each cooled sandwich tightly in foil and refrigerate for up to three days. Reheat the wraps in a skillet over medium heat for a few minutes per side, which brings back the toasty exterior. You can also freeze the wraps for up to two months, then thaw them overnight before reheating.
Tips and Variations for Skillet Seared Garlic Chicken Wraps
Flag the allergens. These wraps contain wheat, milk, and egg from the mayonnaise, so check every label.
Do not taste the sauce after it touches raw meat. Keep any spoon that touched raw chicken away from the sauce, and wash your hands often.
Check the temperature. Reheat leftover chicken to 165 F.
Pat the lettuce dry. Wet lettuce makes the tortilla soggy.
Warm the tortillas. They fold without tearing.
Add avocado. Sliced avocado adds creaminess.
Add pickled jalapenos. They bring tang and heat.
Check trusted guidance. Read the Purdue Extension guide to storing leftovers for safe handling of cooked chicken.
You can use canned chicken or leftover grilled chicken in place of the rotisserie bird. Drain canned chicken well and flake it with a fork. Season grilled chicken with a pinch of salt before mixing it with the sauce, because plain cooked chicken needs more flavor than the seasoned store bought kind.
For a lighter wrap, swap the mayonnaise for plain Greek yogurt and use whole wheat tortillas. The sauce will be slightly tangier but just as creamy. Add shredded carrots or sliced cucumber for extra crunch, and skip the final sear if you prefer a cold wrap for a packed lunch.
Frequently Asked Questions About Skillet Seared Garlic Chicken Wraps
How do you keep skillet seared garlic chicken wraps from falling apart?
Fold the sides in first, roll tightly, and cook them seam side down.
Can you make skillet seared garlic chicken wraps ahead of time?
Yes. Assemble them without searing and sear just before serving.
Can you freeze skillet seared garlic chicken wraps?
Yes. Wrap them in foil and freeze for up to two months.
What cheese can I use?
Provolone, Monterey Jack, and pepper jack all melt well.
How can I make them spicier?
Add more hot sauce or a pinch of cayenne to the sauce.
Skillet Seared Garlic Chicken Wraps
Equipment
- Large skillet
- Mixing bowl
Ingredients
Main Ingredients
- 2 cup shredded cooked chicken
- 1 cup shredded mozzarella and cheddar cheese plus 1/2 cup more
- 2 cloves garlic minced
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 tsp smoked paprika
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1 cup chopped tomatoes
- 1 tbsp hot sauce
Instructions
Cooking
- Mix. Stir the garlic, sour cream, mayonnaise, and paprika until smooth.
- Warm. Toss the chicken with half the sauce and warm it in a skillet for 2 to 3 minutes.
- Build. Spread sauce on each tortilla and add chicken, cheese, lettuce, tomatoes, and hot sauce.
- Fold. Fold the wraps tightly.
- Sear. Cook in a hot skillet for 2 minutes per side until golden.
