Low Carb Cheesy Garlic Chicken Wraps
A melty, garlicky chicken filling wrapped in a warm low-carb tortilla, perfect for quick dinners, lunches on the go, or a satisfying weekend brunch.
Ingredients
Filling ingredients
- 2 cups cooked chicken breast, shredded Rotisserie chicken works great.
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese Swap pepper jack for cheddar if you want heat.
- 1/4 cup cream cheese, softened Greek yogurt can be used for a lighter binder.
- 2 cloves garlic, minced Mince very fine to distribute flavor.
- 1 tablespoon olive oil
- 4 large low-carb tortillas For stricter keto, use coconut or almond flour wraps.
- 1 tablespoon fresh parsley, chopped
- Salt and pepper, to taste
- 1 handful baby spinach (optional) Adds color and nutrition.
Instructions
Preparation
- Warm the skillet or grill pan over medium heat and add olive oil.
- Microwave tortillas covered with a damp paper towel for 10-15 seconds to prevent cracking.
- In a bowl, combine shredded chicken, mozzarella, cheddar, softened cream cheese, minced garlic, parsley, salt, and pepper. Add baby spinach if using, and mix until evenly coated.
- Divide the filling mixture into four portions (about 1/2 cup each).
Assembly
- Place each portion in the center of a warmed tortilla and roll tightly, tucking the sides in.
Cooking
- Place wraps seam-side down in the preheated skillet and cook for 2-3 minutes per side until golden brown and cheese is melted and oozing.
Serving
- Remove from skillet, slice diagonally, and serve immediately with a sprinkle of parsley.
Notes
Store cooled wraps in an airtight container for up to 3-4 days. For freezing, individually wrap in foil and freeze for up to 2 months. Best reheated in a skillet or oven for crispness.