Cheesy Garlic Chicken Wraps Bacon (Printer-Friendly)
Warm tortilla wraps filled with chicken, crispy bacon, melty cheese, and garlic—simple, flavorful, and satisfying.
# What You’ll Need:
→ Main Components
01 -
2 cups cooked chicken, shredded or chopped
02 -
1 to 1.5 cups shredded cheese, such as cheddar, mozzarella, or Monterey Jack
03 -
4 large flour tortillas or whole wheat wraps
04 -
4 to 6 strips cooked bacon, crumbled
→ Flavor Additions
05 -
2 tablespoons unsalted butter
06 -
2 garlic cloves, minced
07 -
2 tablespoons fresh parsley, chopped (optional)
08 -
Salt, to taste
09 -
Freshly ground black pepper, to taste
# Steps to Make This:
01 -
Melt butter in a small skillet over medium-low heat. Add minced garlic and sauté for about 1 minute until fragrant, avoiding burning. Remove from heat.
02 -
In a large bowl, mix the shredded chicken, half of the cheese, the prepared garlic butter (with all browned garlic bits), crumbled bacon, chopped parsley if using, a pinch of salt, and a generous amount of black pepper. Stir thoroughly to combine.
03 -
Lay out the tortillas on a clean surface. Spoon one fourth of the chicken mixture onto the center of each wrap. Evenly distribute the remaining cheese on top of the filling. Fold up the bottom edge, then sides, and roll tightly to enclose the filling.
04 -
Preheat a large non-stick frying pan over medium heat. Place wraps seam side down and cook for 2 to 3 minutes per side until golden brown and the cheese is melted. Alternatively, use a sandwich press if available.
05 -
Let the wraps rest for 1 minute before slicing or serving whole. Enjoy immediately for best texture.
# Additional Notes:
01 -
Allow wraps to rest before serving to prevent burns from hot cheese.
02 -
To make vegetarian, substitute bacon with sautéed mushrooms.
03 -
For a gluten-free version, use certified gluten-free wraps.
04 -
Store leftovers in an airtight container in the refrigerator for up to 2 days.
05 -
Reheat in a dry pan for maximum crispiness.