Print

High Protein Cheesy Garlic Chicken Wraps

High Protein Cheesy Garlic Chicken Wraps - recipe card
Print Recipe

These high protein cheesy garlic chicken wraps are a weeknight favorite, combining juicy seasoned chicken with a creamy, tangy garlic sauce and lots of melted cheese, all folded into a warm tortilla and toasted until golden and crisp. Each wrap delivers over 40 grams of protein, making it a satisfying and delicious meal that’s ready in under 30 minutes.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breast, cut into 1/2-inch cubes
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 4 large (10-inch) flour tortillas (high-protein, if available)
  • 4 oz reduced-fat cream cheese, softened
  • 2 tbsp plain Greek yogurt
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese

Instructions

  1. Cube the chicken into 1/2-inch pieces. Pat dry with paper towels; this helps get a good sear. Season with kosher salt, black pepper, garlic powder, and smoked paprika, tossing to coat evenly.
  2. Heat olive oil in a large nonstick skillet over medium-high heat until shimmering. Add chicken in a single layer (work in batches if needed to avoid overcrowding). Cook without moving for 3-4 minutes until golden brown on the bottom, then stir and continue cooking for another 3-4 minutes until cooked through and reaching an internal temperature of 165°F (74°C). Transfer to a plate and set aside.
  3. In a small bowl, combine softened cream cheese, Greek yogurt, minced garlic, and chopped parsley. Stir until smooth and well blended; this is your creamy garlic sauce.
  4. Lay each tortilla flat on a clean surface. Spread 1/4 of the cream cheese mixture evenly across the center of each tortilla, leaving a border for folding.
  5. Divide the cooked chicken equally among the tortillas, placing it in a line down the center. Sprinkle each with 2 tablespoons of mozzarella and 2 tablespoons of cheddar cheese.
  6. Fold the sides of each tortilla inward over the filling, then roll tightly from the bottom to form a secure wrap. Use a toothpick to hold if needed.
  7. Wipe the skillet clean and place over medium heat. Lightly spray with cooking spray or add a tiny bit of oil. Place wraps seam-side down in the skillet, working in batches if necessary.
  8. Toast for 2-3 minutes per side until golden brown and crispy, and the cheese has melted. Use a spatula to gently press down to ensure even browning. Serve hot, whole or halved diagonally.
  9. For a crispier exterior, you can also assemble the wraps and bake at 400°F (200°C) for 8-10 minutes until golden and heated through.

Notes

Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap individually in plastic wrap and place in a freezer-safe bag; freeze for up to 2 months. Reheat in a toaster oven or dry skillet over medium-low heat (about 5 minutes) to restore crispiness, or in microwave (1-2 minutes) if you prefer softer wraps. If freezing, allow to thaw overnight in the fridge before reheating. To boost protein further, use high-protein tortillas (10g+ per wrap) and consider adding 1/4 cup of cottage cheese or extra chicken.

Nutrition

Keywords: high protein chicken wrap, cheesy garlic chicken wrap, chicken wrap recipe, high protein dinner, easy weeknight dinner, garlic chicken wrap, low carb wrap, protein packed meal, homemade wrap, toasted wrap, chicken and cheese wrap

Find it online: https://thehighproteinrecipes.com/high-protein-cheesy-garlic-chicken-wraps/