Cheesy Garlic Chicken Wraps Bacon (Printer-Friendly Version)
Golden wraps with chicken, garlic, bacon, and cheese—quick, melty, savory, and satisfying every time.
# Ingredients Needed:
→ Filling
01 -
2 cups cooked chicken, shredded or chopped
02 -
1 1/2 cups shredded cheddar cheese
03 -
4 slices cooked bacon, crumbled
04 -
2 tablespoons unsalted butter
05 -
2 garlic cloves, minced
06 -
2 tablespoons fresh parsley, chopped
07 -
1/4 teaspoon kosher salt
08 -
1/4 teaspoon freshly ground black pepper
→ Wrap
09 -
4 large flour tortillas or wraps
# Step-by-Step Directions:
01 -
Melt butter in a small saucepan over medium heat. Add minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
02 -
In a large bowl, combine cooked chicken, half of the shredded cheddar cheese, crumbled bacon, garlic butter, parsley, salt, and black pepper. Mix thoroughly.
03 -
Lay out the tortillas on a clean surface. Divide chicken mixture evenly among tortillas, placing it down the center. Sprinkle with remaining cheddar cheese. Fold up the bottom, then the sides, and roll each tightly.
04 -
Heat a large non-stick frying pan over medium heat. Place wraps seam side down in the pan. Cook for 2-3 minutes until golden brown, then flip and cook the other side for another 2 minutes until cheese is melted and the exterior is crisp.
05 -
Allow wraps to cool for 1 minute before slicing in half. Serve warm.
# Helpful Hints:
01 -
For best results, avoid high heat to prevent burning the wraps before the cheese melts.
02 -
If wraps split open during cooking, press filling back in and continue toasting; crispy cheese edges are an added bonus.
03 -
The wraps reheat well in a dry pan, though microwave reheating sacrifices the exterior crispness.
04 -
Store leftovers in an airtight container in the refrigerator for up to 2 days.
05 -
Vegetarian variation: omit bacon and add sautéed mushrooms.
06 -
To keep wraps warm for a crowd, hold them in a 210°F oven.