Description
These Cheesy Garlic Chicken Wraps are a quick and delicious meal featuring tender rotisserie chicken mixed with garlic, light mayo, Greek yogurt, and hot sauce, combined with melty cheddar cheese in warm, crispy tortillas. Perfect for a satisfying lunch or dinner, they come together easily and can be cooked on the stovetop, in an air fryer, or baked for a crispy, cheesy finish.
Ingredients
Units
Scale
Wrap and Filling
- 2 large tortillas (regular or low-carb/high-protein)
- 7 oz cooked chicken, chopped (about 200 grams, 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)
- 1/4 teaspoon salt
- 3 oz grated cheese (about 90 grams, cheddar blend recommended)
- 1 green onion, chopped
Cooking
- Olive oil spray
Instructions
- Prepare the chicken filling: In a bowl, mix the chopped cooked chicken, minced garlic, light mayonnaise, Greek yogurt, hot sauce, and salt thoroughly until well combined. This mixture will add creamy texture and a spicy kick to the wraps.
- Assemble the wraps: Lay out each tortilla flat. On the lower third of the tortilla, sprinkle about 2 tablespoons of grated cheese. Then, spoon about two-thirds cup of the chicken mixture evenly over the cheese, add another tablespoon of grated cheese on top, and sprinkle chopped green onion for freshness.
- Fold and roll the tortilla: Fold in the sides of the tortilla toward the center to contain the filling, then tightly roll the wrap from the bottom up to secure everything inside.
- Cook the wraps on stovetop: Heat a non-stick pan over medium-high heat and spray it lightly with olive oil. Place the wraps seam-side down on the pan. Cook each side for 3 to 4 minutes until the tortilla is golden brown and crispy. Cover the pan with a lid while cooking to melt the cheese inside and evenly heat the filling.
- Serve: Remove the wraps from the pan, slice them in half diagonally, and serve immediately for best taste and texture.
Notes
- Covering the pan while cooking helps melt the cheese and heats the filling faster.
- The chicken filling can be made ahead and stored in the fridge for up to 3 days.
- For a lighter version, reduce the amount of cheese, but note that the melty cheese is a highlight of this recipe.
- Alternative cooking methods include air frying at 375°F (190°C) for 6–8 minutes or baking at 400°F (200°C) for 10–12 minutes, flipping once for crispiness.
- Leftover filling is versatile and can be used 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 maintain crispiness. Avoid freezing assembled wraps; however, the filling can be frozen for up to 1 month.
- You can prepare the chicken filling 2–3 days in advance and keep it chilled until ready to assemble and cook.
- Serve these wraps with a crunchy salad, roasted veggies, pickles, salsa for dipping, or chips for a complete and enjoyable meal.
Nutrition
- Serving Size: 1 wrap
- Calories: 420
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
