Cheesy Garlic Chicken Wraps
Cheesy Garlic Chicken Wraps are crispy on the outside, gooey inside, and a high-protein comfort food that's perfect for lunch or dinner.
Equipment
- non-stick pan
Ingredients
- 2 large tortillas regular or low-carb/high-protein
- 7 oz cooked chicken about 200 grams, chopped (rotisserie is great)
- 2 cloves garlic 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. Use up leftover filling in toasties, quesadillas, or even stuffed into baked potatoes. Store cooked wraps in the fridge for up to 2 days. Reheat in a skillet or air fryer to bring back that crisp.
Nutrition
Serving: 1wrapCalories: 476kcalCarbohydrates: 19gProtein: 38gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 120mgSodium: 1090mgPotassium: 347mgFiber: 1gSugar: 2gVitamin A: 543IUVitamin C: 5mgCalcium: 376mgIron: 3mg
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