Golden, garlicky, and rolled to perfection—this Garlic Chicken Rolls recipe is your next delicious adventure in comfort food, blending French roulade finesse with homestyle Southern ease. It pairs beautifully with Beetroot Salad and Broccoli Salad for a refreshing, vibrant plate.
Inspired by street eats from Istanbul to Bangkok, these savory rolls wrap tender, marinated chicken in a buttery dough that crisps up like a dream. A quick garlic confit adds depth while keeping prep weeknight-friendly.
Chef tip? Let the dough rest just like an Italian focaccia—this builds flavor and makes rolling smoother. It’s one of those dishes that’s just as fun to make as it is to eat.
Why You’ll Be Hooked?
- The combo of golden garlic, juicy chicken, and flaky roll is just plain delicious.
- I first made this after trying a garlicky chicken wrap in Lisbon—and I’ve been rolling ever since! If you love travel-inspired food, this will feel like a postcard to your palate.
- It fits right into my meal-prep routine—these rolls freeze like a charm and reheat with all their crispy edges intact.
- I’ve swapped the filling with leftover tikka chicken once, and wow, it added a spicy kick that might just be my new favorite version.
- They surprisingly helped me cut back on heavy takeout—full of flavor, but way lighter and more satisfying.
Garlic Chicken Rolls Recipe
Garlic Chicken Rolls are crispy, golden tortilla wraps filled with a creamy mixture of chicken, cheddar, garlic, and spices. Quick to prepare and packed with flavor, they're perfect for lunch, snacks, or party platters. Serve warm with your favorite dip or a fresh salad.
Equipment
- Mixing bowl
- Spatula or mixing spoon
- Knife
- Cutting board
- Non-stick skillet
- Measuring spoons
- Tongs or spatula for flipping
- Stove or hot plate
Ingredients
- ¼ cup cream cheese, softened
- 1 tbsp olive oil or butter, for toasting
- 2 cups cooked chicken, diced or shredded
- 1 tsp minced garlic
- 2 tbsp chopped fresh parsley
- 4 large tortillas
- ½ tsp onion powder
- ½ cup shredded cheddar cheese
- ¼ tsp black pepper
Instructions
- In a mixing bowl, combine cooked chicken, cream cheese, shredded cheddar, minced garlic, onion powder, black pepper, and parsley if using, and stir until smooth and evenly mixed.
- Lay a tortilla flat and place a generous scoop of the filling in the center, spreading slightly but leaving space at the edges.
- Fold in the sides, then roll tightly into a wrap.
- In a non-stick skillet, heat olive oil or butter over medium heat, then place the wraps seam-side down and toast for 2–3 minutes until golden brown.
- Flip and cook the other side for another 2 minutes until crisp.
- Remove, slice in half, and serve warm.
Notes
- Warm tortillas slightly before filling to make them easier to roll without tearing.
- You can swap cheddar for mozzarella or pepper jack for extra flavor variety.
- Add chopped jalapeños or crushed red pepper for a spicy kick.
| Nutrition | Value |
| Calories | 370kcal |
| Carbohydrates | 22g |
| Fibre | 2g |
| Fat | 20g |
| Protein | 26g |
| Cholesterol | 80g |
