Description
These Cheesy Garlic Chicken Wraps are a quick and delicious meal option featuring tender cooked chicken mixed with garlic, light mayonnaise, yogurt, and hot sauce, all wrapped in a tortilla with melted cheddar blend cheese. Crispy on the outside and gooey on the inside, they make a satisfying lunch or dinner with simple ingredients and minimal prep time.
Ingredients
Units
Scale
Wraps and Filling
- 2 large tortillas (regular or low-carb/high-protein)
- 7 oz cooked chicken (about 200 grams), chopped (rotisserie chicken 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 (such as Frank’s)
- 1/4 teaspoon salt
- 3 oz grated cheese (about 90 grams, cheddar blend recommended)
- 1 green onion, chopped
- Olive oil spray
Instructions
- Prepare Chicken Mixture: In a bowl, combine the chopped cooked chicken, minced garlic, light mayonnaise, Greek yogurt, hot sauce, and salt. Mix thoroughly to create a flavorful filling.
- Assemble Wraps: Lay out each tortilla flat. On the lower third of the tortilla, sprinkle about 2 tablespoons of grated cheese, then add approximately ⅔ cup of the chicken mixture on top. Add another tablespoon of cheese and a sprinkle of chopped green onion over the filling.
- Roll the Wraps: Fold in the sides of the tortilla to encase the filling, then roll tightly from the bottom to form a secure wrap.
- Cook the Wraps: Heat a non-stick pan over medium-high heat and spray with olive oil. Place the wraps seam-side down in the pan. Cook for 3 to 4 minutes on each side until the wraps are crispy and golden brown. Cover the pan with a lid during cooking to help melt the cheese and heat the filling evenly.
- Serve: Remove the wraps from the pan, slice them in half, and serve immediately with your choice of sides or dips.
Notes
- Covering the pan while cooking helps melt the cheese faster and warms the filling thoroughly.
- The chicken filling can be made ahead and stored in the refrigerator for up to 3 days.
- For a lighter version, reduce the amount of cheese, but note the melty cheese center adds great flavor and texture.
- The wraps can also be cooked using an air fryer at 375°F (190°C) for about 6–8 minutes, or baked at 400°F (200°C) for 10–12 minutes, flipping once for even crispiness.
- Leftover chicken filling works well in toasties, quesadillas, or stuffed baked potatoes.
- Store cooked wraps in the fridge for up to 2 days and reheat in a skillet or air fryer to restore crispness; avoid freezing the assembled wraps but you can freeze the filling for up to 1 month.
- Make the chicken filling 2–3 days ahead and keep chilled until ready to assemble and cook.
- Serve with a crunchy salad, roasted veggies, pickles, salsa, or chips for a complete meal.
Nutrition
- Serving Size: 1 wrap
- Calories: 420
- Sugar: 2g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg
