Creamy Garlic Chicken Wrap
27 min
|
easy
|
high-protein
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 12 min | 27 min |
Introduction
These creamy garlic chicken wraps are juicy, flavorful, and loaded with a tangy, garlicky sauce that tastes like a cozy deli upgrade.
They make an easy weeknight dinner, a quick meal-prep lunch, or a grab-and-go option for busy days.
Seasoned chicken, crisp spinach, and a simple Greek yogurt mayo sauce come together in a soft, warm tortilla for pure comfort.
Ingredients (2 servings)
Ingredients for the Chicken
Ingredients for the Creamy Garlic Sauce
Ingredients for the Wrap
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You'll check out through Instacart.
When you purchase through this link, we'll receive a small fee at no extra cost to you.
How to Make Creamy Garlic Chicken Wrap
-
Season the chicken
Pat the chicken strips dry with paper towels so the seasoning sticks and the meat browns instead of steaming.
In a medium bowl, toss the chicken with olive oil, salt, black pepper, paprika, garlic powder, and Italian seasoning.
-
Cook the chicken
Heat a large nonstick skillet over medium high heat until hot, then add the seasoned chicken in a single layer.
Cook for 3 to 4 minutes per side, until the chicken is golden and cooked through with no pink centers.
Transfer the chicken to a plate and let it rest for a few minutes while you prepare the sauce.
-
Mix the creamy garlic sauce
In a small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, garlic powder, black pepper, and honey.
Taste and adjust the seasoning, adding a pinch of extra salt or lemon juice if you like more brightness.
-
Warm the tortillas
Warm the flour tortillas in a dry skillet over medium heat for 15 seconds per side, until pliable and lightly toasted.
Keep the tortillas wrapped in a clean kitchen towel so they stay warm and soft for rolling.
-
Assemble the wraps
Lay a warm tortilla on a plate and spread a generous spoonful of creamy garlic sauce down the center.
Top with a layer of fresh spinach, then add a line of warm chicken strips over the spinach.
Drizzle on a little extra sauce if you like, then fold in the sides and roll up tightly.
Repeat with the second tortilla and remaining fillings to make the second wrap.
-
Toast the wraps (optional)
For a crisper wrap, place the rolled wraps seam side down in the skillet over medium heat for about 1 minute.
Flip and toast the other side until the tortillas are lightly golden and the filling is hot.
Substitutions
- Chicken breasts -> boneless, skinless chicken thighs
- Chicken thighs stay juicy even if cooked a little longer and bring a slightly richer, more savory flavor. They also give the wrap a more tender bite without changing the cooking method.
- Flour tortillas -> whole wheat tortillas
- Whole wheat tortillas add a nutty flavor and more fiber while still staying soft enough to roll tightly. They make the wrap feel a bit heartier but keep the same overall structure.
- Chicken -> crispy chickpeas (vegetarian option)
- Roasted or skillet crisped chickpeas give you protein and a satisfying crunch in place of the chicken. They soak up the creamy garlic sauce beautifully and keep the wrap feeling substantial.
Tips
- Slice chicken evenly for fast, even cooking
- Try to cut all the chicken strips about the same thickness so they cook through together without drying out.
- Do not overcrowd the skillet
- If the chicken covers the skillet completely, cook it in two batches so it can brown instead of steam.
- Use the resting time for extra flavor
- Let the cooked chicken sit a few minutes so the juices redistribute, which keeps each bite moist and flavorful.
- Adjust sauce thickness to your taste
- For a thicker sauce, add a spoon of extra mayonnaise; for a looser drizzle, thin with a splash of water.
- Prep ahead for grab and go lunches
- Cook the chicken and mix the sauce in advance, then assemble wraps fresh so the tortillas and spinach stay crisp.
Nutrition Facts *
| Energy | 823 | kcal |
|---|---|---|
| Protein | 70 | g |
| Total Fat | 40 | g |
| Carbohydrates | 46 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the chicken from turning out dry?
- Use medium high heat so the outside browns quickly while the inside cooks gently. Do not overcook; pull the chicken off the heat as soon as the centers turn opaque with no pink. Let it rest a few minutes so the juices settle before slicing or stuffing the wraps.
- Can I use leftover cooked chicken instead?
- Yes, leftover grilled or roasted chicken works well and makes this recipe even faster. Slice it into strips, warm gently in a skillet or microwave, and then follow the same assembly steps.
- How can I make the sauce lighter?
- Swap half the mayonnaise for more Greek yogurt, or use all yogurt if you enjoy a tangier flavor. You can also thin it with a little water instead of extra oil based ingredients.
- How long will the wraps keep in the fridge?
- Fully assembled wraps keep well in the fridge for about 24 hours, though the spinach softens a bit. For the best texture, store the chicken, sauce, and tortillas separately, then build the wraps right before eating.
Serving Suggestions
This creamy garlic chicken wrap pairs beautifully with crisp cucumber slices, simple roasted potatoes, or a small green salad.
For a fun twist, add sliced avocado, pickled onions, or a sprinkle of feta to change up the flavor profile.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
