Name: Ooey-Gooey Cheesy Garlic Chicken Wraps You’ll Devour
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Cuisine: American
Ingredients: 2 large tortillas (regular or low-carb/high-protein); 7 oz (about 200 g) cooked chicken, chopped; 2 garlic cloves, minced or grated; 2 tbsp light mayonnaise; 1 tbsp light Greek yogurt (or plain yogurt); 2 tsp hot sauce; 1/4 tsp salt; 3 oz (about 90 g) grated cheese (cheddar blend recommended); 1 green onion, chopped; Olive oil spray

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I adore this recipe because it strikes the perfect balance between crispy, cheesy, and garlicky. It’s a low-effort, high-reward meal that’s both filling and simple—my go-to for satisfying lunches or cozy dinners. Ooey-Gooey Cheesy Garlic Chicken Wraps You’ll Devour

Why I’ll Love This Recipe

I love the contrast of a golden, crispy tortilla enveloping a creamy, flavorful, garlicky chicken filling. The melted cheese makes every bite indulgent, while prepping ahead keeps things flexible and quick. Plus, the recipe keeps well—ideal for meal prep or leftovers.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 large tortillas (regular or low-carb/high-protein)
7 oz (about 200 g) cooked chicken, chopped (rotisserie works great)
2 garlic cloves, minced or grated
2 tablespoons light mayonnaise
1 tablespoon light Greek yogurt (or plain yogurt)
2 teaspoons hot sauce (Frank’s is a favorite)
¼ teaspoon salt
3 oz (about 90 g) grated cheese (cheddar blend recommended)
1 green onion, chopped
Olive oil spray

directions

In a bowl, I mix the chopped chicken, garlic, mayo, yogurt, hot sauce, and salt.
I lay out the tortilla and sprinkle about 2 tablespoons of cheese over the lower third, then top with about ⅔ cup of the chicken mixture. I add another tablespoon of cheese and a sprinkle of green onion.
I fold the sides of the tortilla in, then roll it tightly from the bottom.
Heating a non-stick pan over medium-high, I lightly spray olive oil. I place the wrap seam-side down and cook for 3–4 minutes per side until it’s crispy and golden—covering the pan helps the cheese melt and the filling warm through.
I slice it in half and serve while it’s hot and gooey.

Servings and timing

Makes 2 servings

Prep time: 15 minutes
Cook time: 7 minutes
Total time: 22 minutes

Variations

I swap the chicken for cooked turkey or shredded beef for a flavor twist.
I add fresh spinach, sautéed mushrooms, or roasted peppers to sneak in extra veggies.
I replace hot sauce with barbecue sauce for a smoky, tangy wrap.
I use whole-wheat tortillas for a heartier bite.

storage/reheating

I store cooked wraps in the fridge for up to 2 days. To reheat, I crisp them back up in a skillet or air fryer to bring back that perfect exterior crunch. The filling can be made ahead and stored chilled for 2–3 days, and I can even freeze the filling (but not the assembled wraps) for up to a month.

FAQs

What kind of cheese works best?

I like a cheddar blend for optimal meltiness and flavor, but cheddar alone, mozzarella, or any good melting cheese works.

Can I make these lighter?

Absolutely! I reduce the cheese for a lighter version—though I’ll admit, that ooey-gooey middle is part of the charm.

Can these be cooked in an air fryer or oven?

Yes. Air fry at 375 °F (190 °C) for about 6–8 minutes. Alternatively, bake at 400 °F (200 °C) for 10–12 minutes, flipping once—but the skillet gives the crispiest result.

What else can I add to the filling?

I love customizing—avocado, sun-dried tomatoes, olives, spinach, mushrooms—anything goes!

Can I use leftovers?

Of course! Leftover filling is great in toasties, quesadillas, or even stuffed into baked potatoes.

Conclusion

I absolutely relish these wraps—they’re quick, flexible, and irresistibly cheesy and garlicky. Perfect for any mealtime, they allow endless customization and even turn into delicious leftovers. I always keep this recipe in my rotation for good reason—I just devour them!