Ingredients
Scale
- 2 large tortillas (regular or low-carb/high-protein)
- 7 oz cooked chicken (about 200 grams), chopped
- 2 garlic cloves, minced or grated
- 2 tablespoons light mayonnaise
- 1 tablespoon light Greek yogurt or plain yogurt
- 2 teaspoons hot sauce (like Frank’s)
- ¼ teaspoon salt
- 3 oz grated cheese (about 90 grams, cheddar blend)
- 1 green onion, chopped
- Olive oil spray
Instructions
- In a bowl, mix chopped chicken, garlic, mayonnaise, yogurt, hot sauce, and salt.
- Lay out your wrap. On the lower third of the tortilla, sprinkle about 2 tablespoons of cheese, then top with about ⅔ cup of the chicken mixture. Add another tablespoon of cheese and a sprinkle of green onion.
- Fold in the sides of the tortilla, then roll it up tightly from the bottom.
- Heat a non-stick pan over medium-high. Spray with olive oil.
- Place wraps seam-side down. Cook for 3–4 minutes per side until crispy and golden. Cover with a lid to help heat the inside.
- Slice in half and serve!
Notes
- Covering the pan helps melt the cheese and warm the filling faster.
- Make the chicken filling ahead and keep in the fridge for up to 3 days.
- For a lighter version, reduce the cheese.
- Air fryer: 375°F (190°C) for 6–8 minutes.
- Bake at 400°F (200°C) for 10–12 minutes, flipping once, for a crispier result.
- Use leftover filling in toasties, quesadillas, or stuffed into baked potatoes.
- Store cooked wraps in the fridge for up to 2 days. Filling can be frozen up to 1 month.
- Serve with salad, roasted veggies, pickles, or salsa.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Lunch
- Method: Wrap
- Cuisine: Healthy