Description
These wraps combine juicy chicken with bold garlic, creamy sauce, and melty cheese, all wrapped up in a crispy tortilla—perfect for a tasty, satisfying meal.
Ingredients
- 2 large tortillas (regular or low‑carb/high‑protein)
- 200 g cooked chicken, chopped
- 2 garlic cloves, minced
- 2 tablespoons light mayonnaise
- 1 tablespoon light Greek yogurt (or plain yogurt)
- 2 teaspoons hot sauce
- ¼ teaspoon salt
- 90 g shredded cheese (cheddar blend works well)
- 1 green onion, chopped
- Olive oil spray
Instructions
- In a bowl, mix the chopped chicken, garlic, mayonnaise, yogurt, hot sauce, and salt.
- Lay a tortilla flat. Along the lower third, sprinkle some cheese, then spoon in about ⅔ cup of the chicken mix. Add more cheese and the green onion on top.
- Fold in the sides of the tortilla, then roll it up tightly from the bottom.
- Heat a non‑stick pan over medium‑high heat and spray with olive oil.
- Place the wraps seam‑side down and cook 3‑4 minutes per side until golden and crispy. Cover with a lid to help melt the cheese and heat through.
- Slice the wrap in half and serve hot.
Notes
- Covering the pan helps melt the cheese and warm the filling faster.
- You can prepare the chicken filling ahead and keep it in the fridge up to 3 days.
- To lighten it up, reduce the cheese.
- An air fryer works too (≈ 190 °C for about 6‑8 mins) to crisp the wrap.
- Store cooked wraps in the fridge for up to 2 days; reheat in a skillet or air fryer to keep them crisp—avoid microwave if possible.
Nutrition
- Serving Size: 1 wrap
- Calories: 476 kcal
- Sugar: 2 g
- Sodium: 1090 mg
- Fat: 27 g
- Saturated Fat: 11 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.01 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 120 mg
