Cheesy Garlic Chicken Wraps
Cheesy garlic chicken wraps — crispy on the outside, gooey and garlicky inside, a high-protein, satisfying meal perfect for lunch or dinner.
Equipment
- 1 Pressure cooker with sealing ring
- 1 Non-stick pan for toasting wraps
Ingredients
Ingredients
- 2 Large tortillas regular or low-carb/high-protein
- 7 oz Cooked chicken about 200 grams, chopped, rotisserie is great
- 2 cloves Garlic minced or grated, adjust to taste
- 2 tablespoons Light mayonnaise brings smooth creaminess
- 1 tablespoon Light Greek yogurt or plain yogurt, adds tang and depth
- 2 teaspoons Hot sauce like Frank’s, for a little kick
- ¼ teaspoon Salt just a pinch to bring flavors out
- 3 oz Grated cheese about 90 grams, cheddar blend used
- 1 Green onion chopped, fresh pop of color and crunch
- 1 spray Olive oil spray for cooking
Instructions
Instructions
- Get your pressure cooker ready. Spray olive oil inside to keep things from sticking.
- Toss the chopped cooked chicken and minced garlic into the cooker. Sauté briefly until garlic smells real good, about a minute or so.
- In a small bowl, mix light mayonnaise, Greek yogurt, hot sauce, and salt. Stir until smooth and creamy.
- Add this sauce mixture into your cooker with the chicken. Stir to coat chicken in garlicky creamy goodness.
- Sprinkle grated cheese and chopped green onion on top. Close the sealing ring tight.
- Cook on high pressure for 5 minutes. Let sit for 5 minutes natural release, then quick release the remaining steam.
- Warm tortillas separately, then pile cheesy garlic chicken inside. Roll up tightly. For extra melty crisp edges, toast wraps in skillet a minute or two more.
- Serve warm. Optionally slice in half before serving.
Notes
Covering the pan helps melt cheese and warm filling faster. Chicken filling can be made ahead and kept refrigerated for up to 3 days. Air fryer method: 375°F (190°C) for 6–8 mins. Baking option: bake at 400°F (200°C) for 10–12 minutes, flipping once. Store cooked wraps in fridge up to 2 days; filling can be frozen for up to 1 month. Serve with salad, roasted veggies, pickles, or salsa for dipping.