Garlic Chicken Wraps (Print-Friendly Version)
Crisp, golden wraps overflowing with chicken, gooey cheese, and lots of garlic—super filling and a breeze for lunch or dinner.
# Ingredients List:
→ For Cooking
01 -
A few sprays of olive oil spray
→ Filling
02 -
1 green onion, sliced up nice and thin
03 -
90 g cheddar cheese, grated
04 -
0.25 teaspoon salt
05 -
2 teaspoons of your favorite hot sauce
06 -
1 tablespoon regular or Greek-style yogurt
07 -
2 tablespoons mayo, light variety
08 -
2 cloves garlic, crushed really fine
09 -
200 g chicken, cooked and cut up small
→ Wrap Base
10 -
2 big wheat tortillas or protein tortillas
# Detailed Cooking Steps:
01 -
Take the wraps out of your pan, chop them in half if you want, and eat right away so you get the best crunch.
02 -
Spritz a non-stick pan with oil spray and put it on medium-high. Cook your wraps seam down first for 3 or 4 minutes per side. Go for that crispy outside and gooey inside. Pop a lid on for a bit so the cheese goes nice and melty.
03 -
Tuck both sides of the tortilla in, then roll up from the bottom so everything stays snug.
04 -
Spread out a tortilla, sprinkle a couple of spoonfuls of cheese over the bottom third, then layer about 70 grams of that chicken mix on top, add another spoonful of cheese, and shower on some sliced green onion.
05 -
Toss the chopped chicken, garlic, mayo, yogurt, salt, and some hot sauce into a bowl. Stir it all up until you're looking at a creamy and even mixture.
# Helpful Hints:
01 -
Putting the lid on while you cook helps the cheese melt quicker and everything gets nice and hot inside.
02 -
You can prep the chicken filling up to three days in advance. Just keep it chilly in the fridge until you need it.
03 -
Go lighter on the cheese if you want, but the cheesy middle is what makes it extra tasty.
04 -
Feel like trying the air fryer? Set it at 190°C and cook for 6–8 minutes. Prefer the oven? Bake at 200°C for 10–12 minutes, flipping once. If you really want crunch, pan or air fryer does the trick.
05 -
Any filling left? Throw it in a quesadilla, a toastie, or even packed inside a baked potato.
06 -
Keep cooked wraps in the fridge for a couple days. Warm them up in a pan or air fryer for crunch again. Freezing the whole wrap isn’t ideal, but the filling freezes for up to a month.
07 -
Try serving these wraps with something fresh, like a green salad, oven veggies, or even pickles. Add some salsa or a light dip on the side too.