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When I want something filling but quick, I throw together these loaded wraps with plenty of garlic and gooey cheese. Mixing leftover rotisserie chicken with creamy aioli and sharp cheddar, then grilling it all in a toasty tortilla, just does the trick every time. I first made these when our fridge had extra chicken and I was completely over boring chicken salads. Now? Honestly, they’re a go-to for getting dinner on the table fast.
My teenager, who usually raids the fridge for snacks, actually sits down for these. He says the garlic sauce is "fancy but not weird," which, coming from a kid living on pizza bites, is a big deal at our house.
Irresistible Crowd-Pleaser
- Flour tortillas: Big and soft, just right for wrapping everything up
- Cheddar cheese: Sharp works best, gives that bold cheesy pull
- Garlic aioli: Whip some up or just grab it from the store—totally makes the dish
- Cooked chicken: Shred up rotisserie chicken for fast prep
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Let’s Get Rolling
- Grill it up
- Warm a skillet on medium, put wraps with the seam down first, and let them sizzle for a couple minutes till they’re nice and golden. Flip 'em and cook the other side so the cheese melts all the way through.
- Wrapping them
- Fold the tortilla sides in, then start from the bottom and roll it tight, tucking in all the stuff. Not too tight, so nothing squishes out, but snug enough to hold together.
- Filling comes together
- Toss chicken with garlic aioli in a mixing bowl, sprinkle on salt and pepper, and make sure everything’s totally coated.
- Putting it all together
- Drop the filling on the tortillas, scoot it slightly off-center, and then layer plenty of cheddar cheese on top of the chicken mix before rolling.
I really messed these up the first time by putting way too much stuff inside. Less is more here. Roll them snug and you won't lose any melty goodness to the pan.
Awesome Ways to Eat Them
You can totally eat these on their own, but they’re awesome with crunchy fries, fresh fruit, or a side salad. Those garlicky, creamy flavors just work so well with crispy and light sides. Grab some lemonade, an iced tea, maybe even a cold beer to round it out.
Switch Things Up
Want to make them your own? Add chopped tomatoes, a little lettuce, or some avocado slices for a fresh vibe. Sometimes I crumble bacon or swap in pepper jack if we want a bit of spice. Chopped herbs like parsley or cilantro brighten everything up, too.
Prep-Ahead Perks
If you need a head start, make these ahead and wrap individually in foil. Toss them in the fridge for a day or keep in the freezer before grilling. Just make sure to thaw all the way before throwing them in the pan.
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Everyone in my crew actually looks forward to these wraps, which makes my weeknights a whole lot smoother. They're quick but feel like something special. You get that dream combo of creamy garlic, tender chicken, and cheddar—all cozied up in a crispy tortilla. Total comfort food that's a cinch to throw together.
Recipe FAQs
- → Can I replace fresh chicken with leftovers?
- Of course! Baked, grilled, or rotisserie chicken will all work. Just shred or dice it before mixing it in.
- → Is there a garlic aioli substitute?
- Sure! Ranch dressing, Caesar dressing, or a mix of mayo with chopped garlic and lemon juice are great swaps.
- → How can I prevent the wraps from being soggy?
- Avoid overstuffing them, and cook them right after putting them together. Grilling helps lock in the crispiness.
- → Can I include veggies in these wraps?
- Definitely! Throw in lettuce, sliced tomatoes, or bell peppers, but add them after grilling for crunch.
- → What’s the best way to store extra wraps?
- Wrap each one in foil and keep in the fridge for up to 2 days. Warm them up in a pan for a crispy finish.