Cheesy Garlic Chicken Wraps in Your Pressure Cooker
These cheesy garlic chicken wraps are crispy on the outside, gooey and garlicky inside. Quick, high-protein comfort food ideal for lunch or dinner—made easy in your pressure cooker.
Equipment
- 1 Non-stick skillet
Ingredients
Main Ingredients
- 2 large tortillas regular, low-carb, or high-protein
- 200 g cooked chicken chopped, rotisserie is great
- 2 garlic cloves minced or grated
- 2 tablespoon light mayonnaise
- 1 tablespoon light Greek yogurt or plain yogurt
- 2 teaspoon hot sauce like Frank’s
- 0.25 teaspoon salt
- 90 g grated cheese cheddar blend recommended
- 1 green onion chopped
- 1 olive oil spray for cooking
- 1 cup broccoli chopped
- 1 cup zucchini chopped
Instructions
Instructions
- Season the cooked chicken with salt, pepper, and garlic powder and toss well.
- Heat a skillet over medium heat and cook the chicken until golden brown, about 6-8 minutes per side. Then slice it into strips.
- Sauté chopped broccoli and zucchini in the same skillet until tender but still crisp, about 5-7 minutes.
- Warm the tortillas in a dry skillet or microwave for 30 seconds.
- Build the wraps: Lay out tortilla, sprinkle 2 tablespoon cheese on the lower third, top with ⅔ cup chicken, another tablespoon of cheese, and green onion.
- Fold in the sides of the tortilla, roll tightly from the bottom.
- Heat a non-stick skillet over medium-high and spray with olive oil.
- Place wraps seam-side down and cook 3–4 minutes per side until golden and crispy. Cover with a lid to help melt the cheese.
- Slice and serve warm, optionally with dipping sauce.
Notes
Make the filling ahead to save even more time. Try air frying instead of skillet: 375°F for 6–8 minutes. Leftovers store well in fridge for 2 days; freeze filling only for up to 1 month.