Creamy Garlic Parmesan Chicken Wraps for a Quick Dinner

Ever have one of those nights where you’re staring into the fridge, willing dinner to magically appear? You want something that feels like a hug in a tortilla but doesn’t require a culinary degree to pull off. Well, honey, let me introduce you to your new best friend: Creamy Garlic Parmesan Chicken Wraps. This is the kind of meal that comes together in a flash, uses simple ingredients you probably already have, and delivers on flavor in a big, big way. It’s the perfect solution for turning an ordinary rotisserie chicken or some leftover shredded chicken into a meal that’ll have everyone asking for seconds.

Top Reasons To Make It

• Seriously Quick: We’re talking about 20 minutes from start to finish. It’s one of those quick and easy dinner recipes that saves the day.
• Minimal Effort, Maximum Flavor: The creamy garlic parmesan sauce does all the heavy lifting, making this one of the most flavorful simple chicken recipes out there.
• Family-Friendly Winner: It’s a guaranteed crowd-pleaser for both busy weeknights and relaxed weekends.
• Incredibly Versatile: Use up whatever you’ve got! This recipe is a fantastic base for all your shredded chicken recipes.

Ingredients

• 2 cups cooked chicken, shredded or diced (from about 2 breasts or 1 rotisserie chicken)
• 1 tablespoon olive oil
• 3 cloves garlic, minced (for that essential punchy flavor)
• 1 cup chicken broth
• 1/2 cup heavy cream or half-and-half (for that luscious, creamy base)
• 1/2 cup freshly grated parmesan cheese, plus more for serving (the pre-grated stuff won’t melt as well, trust me)
• 1 teaspoon Italian seasoning
• 1/4 teaspoon black pepper
• 4 large flour tortillas or spinach wraps
• 2 cups fresh spinach or chopped romaine lettuce
• 1 large tomato, diced (for a fresh, juicy crunch)

Instructions

1. If you’re starting with raw chicken breasts, season them lightly with salt and pepper and cook them in a skillet over medium heat for 6-7 minutes per side, or until cooked through. Let them rest for a few minutes before shredding or dicing.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until it’s fragrant—don’t let it burn!
3. Pour in the chicken broth to deglaze the pan, scraping up any little browned bits. Let it simmer for 2 minutes.
4. Reduce the heat to low. Stir in the heavy cream, grated parmesan cheese, Italian seasoning, and black pepper. Keep stirring until the cheese is completely melted and the sauce is smooth and creamy.
5. Add your cooked, shredded chicken to the skillet and toss until every piece is beautifully coated in that glorious sauce. Let it heat through for 2-3 minutes.
6. Warm your tortillas according to the package directions—this makes them pliable and prevents tearing.
7. To assemble, divide the fresh spinach or lettuce among the tortillas. Spoon a generous amount of the creamy garlic parmesan chicken down the center. Top with diced tomato and an extra sprinkle of parmesan if you’re feeling fancy.
8. Fold the bottom of the tortilla up, then fold the sides in to create your wrap. Slice in half and serve immediately.

Serving Ideas & Pairings

These wraps are a complete meal all on their own, but if you want to round things out, I’ve got a few ideas. A simple side salad with a light vinaigrette is always a winner. For something heartier, a cup of tomato soup for dipping is pure comfort. And if you’ve got hungry teenagers, a side of sweet potato fries or crispy roasted potatoes never hurts. So good.

Variations & Substitutions

• Lighter Option: Swap the heavy cream for whole milk and use a low-sodium chicken broth. The sauce will be a bit thinner but still delicious.
• Dairy-Free: Use unsweetened almond milk and a nutritional yeast or dairy-free parmesan alternative.
• Add Some Veggies:Pro Tips For Perfect Wraps
  • Grate your own parmesan cheese from a block. It melts so much smoother and creamier than the pre-shredded kind, which has anti-caking agents.
  • Don’t skip warming your tortillas! A quick 15-20 seconds in the microwave (wrapped in a damp paper towel) or a dry skillet makes them flexible and less likely to crack when you roll them.
  • If your sauce seems too thin, let the chicken mixture simmer for another minute or two to reduce. If it’s too thick, splash in a little more broth or cream until it’s just right.
  • Honestly, if you’re short on time, using a pre-cooked rotisserie chicken is an absolute lifesaver and a total win. No shame in that game!
  • Let the filling cool just slightly before assembling the wraps to keep the tortillas from getting soggy.

  Frequently Asked Questions

  Can I use a different type of cheese? Absolutely! While parmesan gives a great salty, nutty flavor, Asiago or Romano cheese would also work beautifully in this recipe.

  What are some other healthy dinner ideas I can make with chicken? This recipe is a great starting point! You can easily turn this filling into a healthy chicken salad by letting it cool and serving it over a bed of greens instead of in a wrap. It’s one of my favorite healthy chicken recipes for a light lunch.

  How can I make this ahead of time? You can prepare the creamy garlic parmesan chicken filling up to 2 days in advance and store it in an airtight container in the fridge. When you’re ready to eat, just reheat it gently on the stove, assemble your wraps, and dinner is served. It’s a fantastic trick for easy meals during a hectic week.

  Can I freeze the filling? You can! Let the filling cool completely, then transfer it to a freezer-safe container. It’ll keep for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove. You might need to add a little broth or cream when reheating as it can sometimes separate a bit.