Description
Delicious grilled garlic chicken wraps featuring shredded chicken mixed with garlic, creamy mayo and yogurt, hot sauce, and melted cheddar and mozzarella cheeses. These wraps are quick to prepare and cook on the stovetop for a crispy, cheesy finish, perfect for a satisfying lunch or dinner.
Ingredients
Scale
Wraps
- 2 large flour tortillas
Chicken Filling
- 2 cups cooked chicken, shredded or diced
- 2 garlic cloves, minced
- 2 tablespoons mayonnaise
- 1 tablespoon plain Greek yogurt
- 2 teaspoons hot sauce
- 1/4 teaspoon salt
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 green onion, chopped
Cooking
- Olive oil spray or 1 tablespoon olive oil
Instructions
- Prepare the chicken mixture: Place the cooked chicken in a bowl and add the minced garlic, mayonnaise, Greek yogurt, hot sauce, and salt. Mix well until the chicken is evenly coated.
- Lay the tortilla: Lay a tortilla flat on a clean surface and sprinkle a small layer of shredded cheese across the lower third of the tortilla.
- Add the filling: Spoon half of the chicken mixture over the cheese, then add another layer of cheddar and mozzarella cheese along with some chopped green onion on top.
- Form the wrap: Fold the sides of the tortilla inward, then roll tightly from the bottom to form a wrap. Repeat with the second tortilla and remaining filling.
- Heat the skillet: Heat a non-stick skillet over medium heat and lightly coat it with olive oil spray or olive oil.
- Grill the wraps: Place the wraps seam-side down in the skillet and cook for 3–4 minutes on each side until the tortillas are golden brown and crispy and the cheese has melted inside.
- Serve: Remove the wraps from the skillet, slice each wrap in half, and serve warm for the best flavor and texture.
Notes
- Use cooked chicken from a rotisserie or leftover chicken to save time.
- Adjust the hot sauce amount according to your spice preference.
- For a lighter option, use low-fat mayonnaise and yogurt.
- These wraps can be customized with additional veggies like bell peppers or lettuce.
- If you don’t have a non-stick skillet, a cast-iron pan works well too.
