Cheesy garlic chicken wraps

Oh, Cheesy Garlic Chicken Wraps sound like an absolute winner—crispy, cheesy, and packed with garlicky goodness, they’re perfect for a quick lunch, dinner, or even meal prep! This recipe builds on the vibes of our previous ones, like the Baked Spinach Mushroom Quesadillas, by keeping it simple, flavorful, and adaptable for low-point plans. We’ll use grilled or baked chicken to keep it lighter, and this makes about 4-6 wraps, depending on size.

Estimated WW Points: About 5-7 points per wrap (using low-fat cheese and whole wheat tortillas; adjust based on your plan).

Ingredients:

• For the chicken filling:

  • 1 pound boneless, skinless chicken breasts or thighs, thinly sliced or cubed
  • 4 garlic cloves, minced
  • 1 cup shredded low-fat cheese (like mozzarella or cheddar)
  • 1 tablespoon olive oil or cooking spray
  • 1 teaspoon garlic powder (for extra oomph)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • Salt and black pepper, to taste
  • Optional add-ins: 1 cup fresh spinach or baby kale, 1/2 cup diced bell peppers, or sliced mushrooms for more veggies

• For the wraps:

  • 4-6 large whole wheat or flour tortillas (use low-carb or corn for gluten-free options)
  • Fresh herbs like parsley or cilantro, chopped (for garnish)
  • Low-point sides: Greek yogurt or light sour cream, salsa, or a side salad

Instructions:

1. Prepare the chicken:

   • In a large skillet, heat the olive oil over medium heat. Add the sliced chicken, garlic, garlic powder, onion powder, paprika, salt, and pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is browned and cooked through (internal temperature should reach 165°F or 75°C).
   • If using add-ins like spinach or bell peppers, stir them in during the last 2-3 minutes of cooking until wilted and softened. Remove from heat and let it cool slightly. This step infuses the chicken with that irresistible garlic flavor.

2. Assemble the wraps:

   • Lay out the tortillas on a clean surface. Divide the cheesy garlic chicken mixture evenly among the tortillas, placing it in the center of each one.
   • Sprinkle about 1/4 cup of shredded cheese over the chicken on each tortilla. For extra cheesiness, you can mix some cheese directly into the chicken mixture before assembling.
   • Fold the sides of the tortilla in, then roll it up tightly like a burrito to enclose the filling.

3. Cook the wraps:

   • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for a baked option, or use a skillet for pan-frying.
   • Baking method: Place the assembled wraps seam-side down on the baking sheet. Lightly brush or spray with olive oil for crispiness. Bake for 10-12 minutes, flipping halfway, until the tortillas are golden and the cheese is melted.
   • Pan-frying method: Heat a non-stick skillet over medium heat with a touch of oil. Cook the wraps seam-side down for 2-3 minutes per side until crispy and heated through.
   • Either way, keep an eye on them to avoid over-browning.

4. Serve:

   • Let the wraps cool for a minute, then slice in half diagonally for easier handling. Serve warm with your choice of low-point dips like salsa, non-fat Greek yogurt, or a fresh tomato salad. Garnish with fresh herbs for a pop of color and flavor.

Tips for Success:

• Make it low-point: Opt for low-fat cheese and load up on veggies to bulk up the filling without adding points. Using grilled chicken keeps it lean, and whole wheat tortillas add fiber for better satiety.
• Variations: For a spicy kick, add red pepper flakes or jalapeños to the chicken mixture. Make it vegetarian by swapping chicken for black beans or tofu. If you’re going gluten-free, ensure your tortillas are certified gluten-free.
• Make-ahead and storage: Prep the chicken filling in advance and store it in the fridge for up to 2 days. Assemble and cook the wraps fresh for the best texture, or wrap them individually and freeze for up to a month—reheat in the oven at 350°F for 10 minutes.
• Dietary notes: This recipe is naturally high-protein and can be made dairy-free with vegan cheese. For a keto-friendly version, use low-carb tortillas and skip high-carb add-ins.
• Troubleshooting: If your wraps are falling apart, make sure not to overfill them and seal the edges well. If the garlic flavor is too strong, start with less and adjust next time.

Cheesy Garlic Chicken Wraps are such a fun, portable meal—they’d go great with the Baked Spinach Mushroom Quesadillas for a themed dinner night! If you give this a try, let me know how it turns out. Do you have any specific tweaks in mind, like making it spicier or adding more veggies, or another recipe request?