Ingredients
Equipment
Method
- In a bowl, combine the chopped chicken, garlic, mayonnaise, yogurt, hot sauce, and salt. Stir until evenly coated.
- Lay a tortilla flat and sprinkle about 2 tablespoons of cheese along the lower third. Spoon about ⅔ cup of the chicken mixture on top, then add another tablespoon of cheese and a sprinkle of green onion.
- Fold in the sides and roll up tightly from the bottom to form a wrap.
- Heat a non-stick skillet over medium-high heat and lightly spray with olive oil. Place wraps seam-side down and cook 3–4 minutes per side until golden brown and crispy. Cover with a lid to warm the filling through.
- Remove from pan, slice each wrap in half, and serve hot. Optionally, serve with extra hot sauce or garlic dip.
Notes
Tips:
• Swap cheddar for mozzarella or pepper jack for extra flavor.
• Use rotisserie chicken for convenience.
• Air fryer option: Cook at 400°F (200°C) for 6–7 minutes, flipping halfway. Storage: Cool wraps completely before storing. Refrigerate in an airtight container up to 3 days or freeze up to 2 months. Reheat in a pan or air fryer until hot and crisp.
• Swap cheddar for mozzarella or pepper jack for extra flavor.
• Use rotisserie chicken for convenience.
• Air fryer option: Cook at 400°F (200°C) for 6–7 minutes, flipping halfway. Storage: Cool wraps completely before storing. Refrigerate in an airtight container up to 3 days or freeze up to 2 months. Reheat in a pan or air fryer until hot and crisp.
