Ingredients
Chicken Filling
2 cups cooked chicken, shredded (rotisserie or leftover roast chicken works great)
1 cup shredded cheese (cheddar for flavor or mozzarella for extra stretch)
¼ cup garlic, minced (about 3–4 cloves, adjust to taste)
¼ cup mayonnaise (Greek yogurt works for a lighter option)
Salt & black pepper, to taste
Wraps
4 large tortillas or wraps
½ cup shredded lettuce (iceberg or romaine)
Instructions
Make the filling
In a medium bowl, combine shredded chicken, cheese, minced garlic, mayonnaise, salt, and pepper. Mix well until everything is evenly coated.
Assemble the wraps
Lay a tortilla flat. Spoon one-quarter of the chicken mixture down the center.
Sprinkle with a small handful of shredded lettuce.
Roll tightly
Fold the bottom edge over the filling, tuck in the sides, and roll tightly to form a wrap. Repeat with remaining tortillas.
Cook until golden
Heat a skillet over medium heat and add a teaspoon of olive oil.
Place the wrap seam-side down first to seal. Press gently with a spatula.
Cook for 2–3 minutes per side, until golden brown and the cheese is melted.
Rest & serve
Transfer to a cutting board, let rest for 1 minute, then slice in half diagonally. Serve warm.
Additional Notes
Shortcut Tip: Rotisserie chicken makes this recipe extra fast.
Extra Protein: Add more chicken or use high-protein tortillas.
Garlic Lovers: Roast the garlic first for a milder, sweeter flavor.
Storage & Meal Prep
Store leftover wraps in an airtight container in the fridge for 3–4 days.
For freezing, wrap without lettuce and freeze up to 2 months.
Reheat in a skillet or air fryer for best texture.
Variations
Spicy Version: Add chili flakes or a drizzle of hot sauce.
Low-Calorie: Swap mayo for Greek yogurt and use reduced-fat cheese.
Crunchy Add-In: Add thinly sliced onions or bell peppers before rolling.
Nutritional Information (Approx. per wrap)
Calories: ~400
Protein: ~25g
Carbohydrates: ~30g
Fat: ~20g
Fiber: ~2g
