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Cheesy Garlic Chicken Wraps with Crispy Golden Tortillas

Cheesy Garlic Chicken Wraps

These Cheesy Garlic Chicken Wraps are the viral home-cook favorite done right. Shredded chicken gets folded into a punchy garlic-mayo sauce, layered with freshly grated cheddar and scallions inside a soft flour tortilla, then pan-toasted in butter until the outside is shatteringly crisp and the inside is molten. Ready in about 25 minutes and endlessly snackable.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 Wraps
Course: Main Course
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked chicken breast shredded or finely diced; rotisserie works well
  • 4 cloves fresh garlic finely minced or grated
  • 1/3 cup mayonnaise full-fat for best flavor
  • 1/4 cup Greek yogurt plain, whole milk
  • 1 tbsp hot sauce such as Frank's RedHot, plus more to taste
  • 1/2 tsp kosher salt or to taste
  • 1/4 tsp black pepper freshly cracked
  • 2 cups shredded sharp cheddar cheese freshly grated off the block
  • 1 cup shredded low-moisture mozzarella freshly grated
  • 3 stalks green onions thinly sliced, white and green parts
  • 4 large flour tortillas 10-inch burrito size
  • 2 tbsp unsalted butter for pan-toasting, divided
  • 1 tbsp olive oil for pan-toasting, divided

Equipment

  • 1 large non-stick or cast-iron skillet
  • 1 Mixing bowl
  • 1 box grater for freshly shredding cheese
  • 1 Cutting board
  • 1 Chef’s knife

Method
 

  1. In a medium mixing bowl, combine the mayonnaise, Greek yogurt, minced garlic, hot sauce, salt, and black pepper. Whisk until smooth and unified into a pale, garlicky sauce.
  2. Add the shredded chicken to the bowl and fold everything together until each piece is well coated. Taste and adjust salt or hot sauce as needed.
  3. In a separate bowl, toss the freshly grated cheddar and mozzarella together so they melt evenly.
  4. Lay a flour tortilla flat on a clean cutting board. Sprinkle a generous handful of the cheese blend across the lower third of the tortilla, leaving about 1 inch clear on each side.
  5. Spoon about one-quarter of the chicken mixture in a log shape over the cheese. Top with another handful of cheese and a sprinkle of sliced green onions.
  6. Fold the left and right sides of the tortilla inward over the filling, then roll the bottom up and over, tucking tightly as you go, until you have a snug burrito-style wrap. Repeat with the remaining three tortillas.
  7. Heat a large non-stick or cast-iron skillet over medium heat. Add 1 tablespoon of butter and 1 1/2 teaspoons of olive oil and swirl to coat the pan.
  8. Place two wraps seam-side down in the skillet. Cook undisturbed for 3 to 4 minutes, until the bottom is deep golden and crisp.
  9. Flip each wrap carefully and cook the second side for another 3 minutes. Cover the pan loosely with a lid for the final minute to ensure the cheese inside is fully melted.
  10. Transfer the toasted wraps to a cutting board and let them rest for 1 minute. Wipe the skillet, add the remaining butter and oil, and repeat with the remaining two wraps.
  11. Slice each wrap in half on a sharp diagonal so the molten, cheesy interior shows. Serve immediately while the outside is still crisp and the cheese is stretchy.

Notes

  • Freshly grate your cheese off the block. Pre-shredded bagged cheese is coated in starch and will not melt as smoothly.
  • Rotisserie chicken is the fastest shortcut, but any leftover roasted or poached chicken breast works.
  • Serve with ranch, garlic aioli, or extra hot sauce for dipping. A simple green salad or oven fries on the side rounds it out.
  • To make ahead, assemble the wraps and refrigerate up to 4 hours, then pan-toast just before serving.
  • For a lower-carb version, use large low-carb tortillas and swap half the mayo for extra Greek yogurt.