Cheesy Garlic Chicken Wraps
I created this wrap on a busy shooting day when I needed something fast but satisfying. The melted cheese and garlic aroma made it irresistible — so much so that the entire team asked for one after the first bite.
Equipment
- Bowl
- Non-stick pan
Ingredients
For the Wrap Filling
- 2 large tortillas regular or low-carb/high-protein
- 7 oz cooked chicken about 200 grams, chopped (rotisserie is great)
- 2 garlic cloves minced or grated (adjust to taste)
- 2 tablespoons light mayonnaise
- 1 tablespoon light Greek yogurt or plain yogurt
- 2 teaspoons hot sauce like Frank’s
- 0.25 teaspoon salt
- 3 oz grated cheese about 90 grams (I used a cheddar blend)
- 1 green onion chopped
- As needed Olive oil spray
Instructions
- In a bowl, mix chopped chicken, garlic, mayonnaise, yogurt, hot sauce, and salt.
- Lay out your wrap. On the lower third of the tortilla, sprinkle about 2 tablespoons of cheese, then top with about ⅔ cup of the chicken mixture. Add another tablespoon of cheese and a sprinkle of green onion.
- Fold in the sides of the tortilla, then roll it up tightly from the bottom.
- Heat a non-stick pan over medium-high. Spray with olive oil.
- Place wraps seam-side down. Cook for 3–4 minutes per side until crispy and golden. Cover with a lid to help heat the inside.
- Slice in half and serve.
Notes
Covering the pan helps melt the cheese and warm the filling faster. Make the chicken filling ahead and keep it in the fridge for up to 3 days. For a lighter version, reduce the cheese. Air fryer works too — 375°F (190°C) for about 6–8 minutes. You can bake these at 400°F (200°C) for 10–12 minutes, flipping once, but they are crispier in a pan or air fryer. Store cooked wraps in the fridge for up to 2 days. Reheat in a skillet or air fryer to bring back the crisp. The filling can be frozen for up to 1 month. Serve these wraps with a big, crunchy salad or some roasted vegetables.