Ingredients
Method
- In a medium mixing bowl, combine the chopped cooked chicken, minced garlic, light mayonnaise, Greek yogurt, hot sauce, and a pinch of salt. Stir until the chicken is well-coated.Cooked chicken, Fresh garlic cloves, Light mayonnaise, Light Greek yogurt, Hot sauce, Salt
- Lay your tortilla flat on a clean surface. On the lower third of the wrap, sprinkle about two tablespoons of shredded cheese.Large tortillas, Shredded cheese
- Top the cheese with approximately 2/3 cup of the garlic chicken mixture.
- Add another tablespoon of cheese and a generous sprinkle of chopped green onions over the chicken.Shredded cheese, Green onion
- Fold in the sides of the tortilla and roll it up tightly from the bottom to ensure the filling stays inside.
- Heat a non-stick skillet over medium-high heat and lightly coat it with olive oil spray.Olive oil spray
- Place the wraps in the pan seam-side down. Cook for 3 to 4 minutes per side until the exterior is golden brown and crispy.
- Place a lid over the pan while cooking to help the heat penetrate the center and melt the cheese faster.
- Once crispy on all sides, remove from the heat, slice in half, and serve immediately.
Notes
Always use a lid when pan-frying to ensure the cheese melts perfectly without burning the outside of the tortilla. Leftovers can be stored in the refrigerator for up to 2 days and are best reheated in a dry skillet or air fryer to maintain crispiness.