Cheesy Garlic Chicken Wraps
Cheesy garlic chicken wraps — crispy on the outside, gooey and garlicky inside, and honestly just the kind of easy comfort food I keep coming back to. A high-protein, satisfying meal that’s perfect for lunch or dinner.
Ingredients
- 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
- ¼ teaspoon salt
- 3 oz grated cheese about 90 grams (I used a cheddar blend)
- ▢1 green onion chopped
- 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 in the fridge for up to 3 days.
- For a lighter version, reduce the cheese (but honestly, that melty middle is magic).
- Air fryer works too — 375°F (190°C) for about 6–8 mins. Can I bake these instead of pan-frying? Yes, bake at 400°F (200°C) for 10–12 minutes, flipping once. But they’re crispier in a pan or air fryer.
- Use up leftover filling in toasties, quesadillas, or even stuffed into baked potatoes.
- Storage tips: Store cooked wraps in the fridge for up to 2 days. Reheat in a skillet or air fryer to bring back that crisp. I wouldn’t freeze the wrapped version, but the filling can be frozen for up to 1 month.
- Make-ahead tips: You can make the chicken filling 2–3 days ahead and keep it chilled. Just wrap and cook when ready to eat.
- Serving suggestions: These wraps are a full meal on their own, but I like to serve them with a big, crunchy salad or some roasted veggies. They’re also great with pickles or a side of salsa for dipping. Bonus points for chips on the side if we’re keeping it real.