Pico de Gallo Cottage Cheese Chicken Melt Wraps
I started making these when I wanted something warm, fresh, and fast with that just enough crunch from the pan. Cottage cheese keeps the filling creamy, pico de gallo adds the juicy bright bite people are craving right now, and the toasted wrap turns it all into an easy lunch that feels bigger than the effort.
Ingredients:
• 2 cups cooked shredded chicken
• 1/2 cup cottage cheese
• 1/2 cup shredded cheddar or mozzarella
• 3/4 cup pico de gallo, drained slightly
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 4 large flour tortillas
• 1 tablespoon butter or oil for the skillet
• Extra pico de gallo for serving, optional
Methods:
In a bowl, stir together shredded chicken, cottage cheese, shredded cheese, pico de gallo, garlic powder, cumin, and salt. Mix until the filling looks creamy but not watery.
Taste the filling before wrapping. If your pico is very juicy, let it sit in a strainer for a minute so the wraps toast instead of steam.
Lay out the tortillas and divide the filling down the center of each one, leaving space at the edges for folding.
Fold the sides in first, then roll each tortilla tightly into a secure wrap. Press gently so they hold their shape.
Heat a skillet over medium and add a little butter or oil. Place the wraps seam side down and cook until golden and crisp, about 2 to 3 minutes per side.
Lower the heat if needed so the outside browns slowly while the filling gets hot and melty in the middle.
Slice each wrap on the diagonal and serve hot with extra pico on the side. The creamy center and crisp shell make this one feel instantly craveable.
Nutrition: 320 kcal | 24 g protein | 22 g carbs | 14 g fat
