Baked Pimento Cheese Chicken Wraps Recipe

Imagine biting into a warm, golden tortilla that cradles juicy chicken, creamy pimento cheese, and a burst of fresh vegetables—all baked together for that perfect melt. This is the magic of Baked Pimento Cheese Chicken Wraps, a dish that feels indulgent yet stays wonderfully approachable for any home cook.

What sets this recipe apart is the marriage of Southern comfort—pimento cheese—with the lean protein of chicken, all wrapped in a soft flour tortilla and finished in the oven for a lightly crisp edge. The cheese sauce stays oozy, while the chicken stays moist, creating a harmony of textures.

Family members of all ages will adore these wraps, from picky kids who love cheesy goodness to adults craving a satisfying lunch or dinner. They shine at casual weeknight meals, weekend brunches, or even as a crowd‑pleasing potluck option.

The process is straightforward: season and sear the chicken, blend it with a homemade pimento cheese sauce, roll everything up in tortillas, and bake until the wraps are lightly browned and the cheese is beautifully bubbly. In less than an hour, you’ll have a comforting, handheld masterpiece.

Why You'll Love This Recipe

Ingredients

The foundation of these wraps is a balance between creamy, tangy cheese and juicy chicken. Fresh pimentos give a subtle heat, while sharp cheddar adds depth. A touch of mayo and cream cheese creates a silky sauce that clings to every bite. The tortillas provide a soft yet sturdy vessel, and the vegetables add crunch and brightness. Together, these components create a cohesive, flavor‑packed wrap that stays moist after baking.

Main Ingredients

• 4 boneless, skinless chicken breasts (about 1½ pounds)
• 4 large flour tortillas (10‑inch)
• 1 cup shredded sharp cheddar cheese
• ½ cup mayonnaise
• ¼ cup cream cheese, softened
• ¼ cup diced pimentos (jarred, drained)

Vegetable & Fresh Add‑Ins

• 1 cup baby spinach leaves
• ½ cup diced red bell pepper
• ¼ cup thinly sliced red onion

Seasonings & Extras

• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil (for searing)

Each ingredient plays a specific role: the chicken provides lean protein, the pimento cheese mixture delivers a creamy, tangy coating, and the fresh vegetables contribute crunch and color. The smoked paprika and garlic powder deepen the flavor profile, while the olive oil ensures a perfect sear before the oven finishes the cooking. Together they create a balanced, satisfying bite every time.

Step-by-Step Instructions

Preparing the Chicken

Begin by patting the chicken breasts dry with paper towels—this step is crucial for achieving a golden sear. Slice each breast horizontally to create two thinner cutlets, then season both sides generously with salt, pepper, smoked paprika, and garlic powder. Let the seasoned chicken rest for 10 minutes at room temperature; this allows the spices to penetrate the meat and promotes even cooking.

Searing the Chicken

1. Heat the Skillet. Place a large skillet over medium‑high heat and add the tablespoon of olive oil. Allow the oil to shimmer, about 2 minutes, which signals the pan is hot enough for a proper crust.
2. Sear the Cutlets. Lay the chicken cutlets in a single layer, being careful not to crowd the pan. Cook for 3‑4 minutes without moving them so a deep brown crust forms. Flip and sear the other side for another 3‑4 minutes. The interior should still be pink; it will finish cooking in the oven.
3. Rest the Chicken. Transfer the seared cutlets to a plate and cover loosely with foil. Resting for 5 minutes lets the juices redistribute, preventing a dry final product.

Making the Pimento Cheese Sauce

1. Combine Creamy Base. In a medium bowl, whisk together the mayonnaise, softened cream cheese, and shredded cheddar until smooth. The mixture should be thick but spreadable.
2. Incorporate Pimentos. Fold the diced pimentos into the cheese mixture, distributing them evenly. The pimentos add a mild peppery bite and a pop of color.
3. Season. Add a pinch of salt and a dash of freshly ground black pepper. Taste and adjust if you prefer a little more heat or tang.

Assembling the Wraps

1. Lay Out Tortillas. Place each tortilla on a clean surface. Spread a generous spoonful of the pimento cheese sauce across the center, leaving a half‑inch border.
2. Add Fillings. Top the sauce with a slice of seared chicken, a handful of baby spinach, diced red bell pepper, and thin red onion. The vegetables should be evenly distributed for consistent texture.
3. Roll & Seal. Fold the sides of the tortilla inward, then roll tightly from one end to the other. Place the seam side down on a parchment‑lined baking sheet.

Baking the Wraps

Preheat your oven to 375°F (190°C). Brush the tops of the wraps lightly with a bit of olive oil to encourage browning. Bake for 12‑15 minutes, or until the tortillas turn golden‑brown and the cheese sauce bubbles through the seams. Remove from the oven and let the wraps rest for 3 minutes before slicing in half. This brief rest helps the cheese set slightly, making the wraps easier to eat.

Tips & Tricks

Perfecting the Recipe

Flavor Enhancements

For an extra layer of brightness, drizzle a teaspoon of fresh lemon juice over the assembled wrap before baking. A pinch of smoked chipotle powder adds subtle heat without overwhelming the cheese. Finish each serving with a light drizzle of extra pimento cheese sauce for a creamy finish.

Common Mistakes to Avoid

Skipping the sear will leave the chicken pale and less flavorful; the Maillard reaction is essential for depth. Also, avoid over‑filling the tortillas—too much filling can cause the wrap to split during baking, leaking sauce onto the pan.

Pro Tips

Variations

Ingredient Swaps

Swap the chicken for turkey cutlets, pork tenderloin, or even grilled portobello mushrooms for a vegetarian take. Replace the sharp cheddar with Monterey Jack or pepper jack for a milder or spicier profile. If you prefer a lighter sauce, use Greek yogurt in place of half the mayo and cream cheese.

Dietary Adjustments

For gluten‑free wraps, use corn or almond flour tortillas that are certified gluten‑free. To make the dish dairy‑free, substitute dairy cheddar with a sharp vegan cheese and use a plant‑based mayo. Keto lovers can replace the flour tortillas with low‑carb cheese‑wrapped tortillas or large lettuce leaves.

Serving Suggestions

Pair the wraps with a simple cucumber‑mint salad, seasoned sweet potato fries, or a side of creamy coleslaw. A chilled glass of crisp white wine or sparkling iced tea balances the richness of the cheese sauce beautifully.

Storage Info

Leftover Storage

Let any remaining wraps cool to room temperature, then wrap each tightly in plastic wrap and place them in an airtight container. Refrigerate for up to 3 days. For longer keeping, freeze individually wrapped wraps for up to 2 months; a double layer of foil over the plastic helps prevent freezer burn.

Reheating Instructions

Reheat frozen wraps by thawing overnight in the fridge, then bake at 350°F (175°C) for 10‑12 minutes, covered with foil to keep them moist. For refrigerated leftovers, a quick 5‑minute microwave on medium power works, but a brief stint in a preheated skillet with a splash of broth revives the crisp tortilla and melty cheese.

Frequently Asked Questions

This Baked Pimento Cheese Chicken Wraps recipe delivers bold Southern flavor, a satisfying handheld format, and a straightforward cooking method that fits any busy schedule. By following the detailed steps, using the suggested tips, and experimenting with the variations, you’ll create a dish that feels both comforting and special. Feel free to tweak ingredients, add your favorite veggies, or swap proteins—cooking is your canvas. Enjoy every cheesy, juicy bite and share the goodness with family and friends!