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Cheesy Garlic Chicken Wraps Recipe

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4 from 24 reviews

These Cheesy Garlic Chicken Wraps combine tender cooked chicken with a flavorful mixture of garlic, light mayonnaise, yogurt, and hot sauce, all enveloped in tortillas with melted cheddar cheese and fresh green onion. Perfectly pan-fried to a golden crisp, they offer a deliciously melty and satisfying wrap that’s quick to prepare and ideal for a tasty lunch or dinner.

Ingredients

Wraps and Filling

  • 2 large tortillas (regular or low-carb/high-protein)
  • 7 oz cooked chicken (about 200 grams), chopped (rotisserie recommended)
  • 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)
  • ¼ teaspoon salt
  • 3 oz grated cheese (about 90 grams, cheddar blend recommended)
  • 1 green onion, chopped
  • Olive oil spray

Instructions

  1. Prepare the chicken mixture: In a bowl, combine the chopped cooked chicken, minced garlic, light mayonnaise, light Greek yogurt, hot sauce, and salt. Mix thoroughly until all ingredients are evenly incorporated and the mixture is creamy and flavorful.
  2. Assemble the wraps: Lay out a tortilla flat on a clean surface. On the lower third of the tortilla, sprinkle about 2 tablespoons of grated cheese, then layer approximately ⅔ cup of the chicken mixture on top. Add another tablespoon of cheese over the filling and sprinkle with chopped green onion for freshness.
  3. Roll the wraps: Fold in the sides of the tortilla to secure the filling, then roll the wrap tightly from the bottom up to form a neat cylinder enclosing all ingredients.
  4. Cook the wraps: Heat a non-stick pan over medium-high heat and spray the surface lightly with olive oil. Place the wraps seam-side down in the pan. Cook for 3 to 4 minutes on each side until the tortilla is crispy and golden brown. Cover the pan with a lid during cooking to help melt the cheese inside and warm the filling evenly.
  5. Serve: Once cooked, remove the wraps from the pan, slice them in half diagonally, and serve immediately while warm and melty.

Notes

  • Covering the pan during cooking helps melt the cheese faster and warms the filling thoroughly.
  • You can prepare the chicken filling up to 3 days ahead and keep it refrigerated.
  • For a lighter version, reduce the amount of cheese used, though the cheese adds a delicious melty texture.
  • The wraps can also be cooked in an air fryer at 375°F (190°C) for 6–8 minutes or baked at 400°F (200°C) for 10–12 minutes, flipping once; pan-frying yields the crispiest texture.
  • Leftover chicken filling works well for toasties, quesadillas, or stuffed into baked potatoes.
  • Store cooked wraps in the refrigerator for up to 2 days; reheat in a skillet or air fryer to maintain crispiness. Avoid freezing the assembled wraps, but the filling freezes well for up to one month.
  • These wraps can be paired with a crunchy salad, roasted vegetables, pickles, salsa, or chips for a complete meal experience.

Find it online: https://flavorspath.com/cheesy-garlic-chicken-wraps-recipe/