Cheesy Garlic Chicken Wraps
These cheesy garlic chicken wraps were born from a random Tuesday lunch idea and became a weekly obsession. Easy, cheesy, garlicky, and perfect for using up leftover rotisserie chicken.
Equipment
- Frying Pan
- Mixing Bowl
Ingredients
Wrap Ingredients
- 2 large tortillas any kind (flour, whole wheat, low-carb)
- 7 oz cooked chicken chopped, rotisserie preferred
- 2 cloves garlic minced or grated
- 2 tbsp light mayonnaise
- 1 tbsp Greek yogurt or use sour cream
- 2 tsp hot sauce like Frank’s or any preferred
- 1/4 tsp salt
- 3 oz shredded cheese cheddar preferred, any meltable blend works
- 1 green onion chopped
- olive oil spray for pan-frying
Instructions
- In a mixing bowl, combine chopped chicken, minced garlic, mayo, Greek yogurt, hot sauce, and salt. Stir until evenly mixed.
- Lay a tortilla flat. Sprinkle 2 tbsp of shredded cheese on the bottom third. Add about 2/3 cup of chicken mixture. Top with more cheese and green onion.
- Fold the sides inward, then roll tightly from the bottom. Avoid overfilling to prevent tearing.
- Heat a pan over medium-high heat. Spray with olive oil. Place the wraps seam-side down and cook for 3–4 minutes per side until golden and crispy.
- Cover the pan with a lid while cooking to help melt the cheese. Once cooked, slice diagonally and serve hot.
Notes
Use warm tortillas to avoid tearing. The filling can be prepped ahead or frozen. Try swapping in spinach, sun-dried tomatoes, or avocado for variety.