Cheesy Garlic Chicken Wraps With Crispy Parmesan Crust

If you love a wrap that actually feels like a meal, this one’s for you. Think: juicy garlic chicken, melty cheese, and a golden, crispy Parmesan crust that basically turns your skillet into a flavor machine.

These wraps hit that perfect balance of cozy and crunchy. They’re weeknight-friendly, meal-prepable, and honestly kind of impressive for how little effort they take.

Why You’ll Love This

You get big garlic-butter flavor, stretchy cheese, and that crunchy, salty Parmesan crust on the outside—all in one handheld wrap. It’s fast, satisfying, and the kind of recipe that makes plain chicken feel brand new.

Ingredients

• 2 cups cooked chicken, shredded or chopped (rotisserie chicken works great)
• 1 1/2 cups shredded mozzarella (or Italian blend)
• 1/2 cup grated Parmesan cheese (the fine, sandy kind for best crust)
• 3 oz cream cheese, softened
• 2 tbsp mayonnaise (or Greek yogurt)
• 3 cloves garlic, finely minced (or 1 1/2 tsp garlic powder)
• 1 tsp Italian seasoning
• 1/2 tsp smoked paprika (optional but very good)
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 2 tbsp chopped parsley (optional, for freshness)
• 4 large flour tortillas (burrito-size)
• 2 tbsp butter, melted
• 1 tbsp olive oil (for the pan)

How to Make It

1. In a mixing bowl, combine the chicken, mozzarella, cream cheese, mayo, garlic, Italian seasoning, paprika (if using), salt, pepper, and parsley. Stir until everything is evenly coated and creamy.
2. Lay out the tortillas and divide the filling among them, placing it slightly off-center so it’s easier to roll. Keep the filling in a compact log rather than spreading to the edges.
3. Roll each tortilla into a tight wrap: fold in the sides, then roll from the bottom up, tucking as you go. If your tortillas feel stiff, warm them for 10–15 seconds in the microwave first.
4. Brush the outside of each wrap lightly with melted butter. This helps the Parmesan stick and encourages that gorgeous golden crust.
5. Sprinkle Parmesan onto a plate. Roll or press the buttered side of each wrap into the Parmesan so it adheres. You don’t need a super thick layer—just an even coating.
6. Heat a large nonstick skillet over medium heat and add the olive oil. Place the wraps seam-side down first to “seal” them.
7. Cook 2–4 minutes per side, turning gently with tongs, until the Parmesan becomes crisp and deeply golden and the inside is warmed through. If browning too fast, lower the heat slightly.
8. Let the wraps rest for 1–2 minutes (this helps the cheese set), then slice in half and serve warm.

Tips for the Best Results

• Use finely grated Parmesan: It melts and crisps into a lacey crust better than big shreds.
• Medium heat is the move: Too hot and the Parmesan can burn before the filling warms.
• Don’t overfill: A tighter wrap cooks more evenly and won’t burst in the pan.
• Seal seam-side down first: It keeps the wrap closed and gives a cleaner flip.
• Nonstick skillet helps: Parmesan crust is worth it, but it can cling—nonstick makes life easier.
• Rest before slicing: One minute makes the difference between neat halves and a cheesy avalanche.

Variations

• Spicy garlic: Add 1–2 tsp hot sauce or 1/2 tsp crushed red pepper flakes to the filling.
• Buffalo-style: Swap Italian seasoning for ranch seasoning, add buffalo sauce, and use cheddar + mozzarella.
• Veggie boost: Mix in chopped baby spinach, sautéed mushrooms, or finely diced bell pepper (keep add-ins not too wet).
• Protein swap: Use cooked turkey, shredded pork, or even sautéed shrimp (reduce cook time for shrimp).
• Low-carb vibe: Use low-carb tortillas and increase the Parmesan crust slightly for extra crunch.

Storage & Reheating

Store leftover wraps in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium-low heat to bring back the crispy Parmesan crust (about 3–5 minutes per side). The microwave works in a pinch, but the crust will soften—pair it with a quick skillet re-crisp if you have time.

FAQ

How do I keep the Parmesan crust from sticking to the pan?

Use a nonstick skillet and keep the heat at medium (not high). Also make sure there’s a little oil in the pan, and don’t move the wrap too early—once the Parmesan crisps, it naturally releases more easily.

Can I make these ahead of time?

Yes. Mix the filling up to 2 days ahead and store it covered in the fridge. For the best crunch, assemble and Parmesan-coat right before cooking. If you assemble early, the tortillas can soften and the crust won’t get as crisp.

What’s the best chicken to use?

Rotisserie chicken is the fastest and stays juicy. Leftover grilled or baked chicken works too—just chop it small and consider adding an extra spoonful of mayo or cream cheese if it’s on the dry side.

Can I bake these instead of pan-frying?

You can, but the crust won’t be quite as crispy. Bake at 425°F (220°C) on a parchment-lined sheet for 12–15 minutes, flipping once. For more color, broil for 1–2 minutes at the end and watch closely.

Why is my wrap turning soggy inside?

Usually it’s from add-ins with a lot of moisture (like watery veggies) or cooking on too low heat for too long. Pat veggies dry, sauté them first if needed, and aim for a quicker crisp on medium heat so the tortilla doesn’t steam.