Low Carb Cheesy Garlic Chicken Wraps
These Low Carb Cheesy Garlic Chicken Wraps were created as a satisfying, warm, and cheesy answer to low-carb lunch cravings. It's a flavorful experience with tender chicken, two types of melted cheese, and garlic, all in a warm, slightly crispy tortilla. This quick and easy recipe is perfect for a healthy lunch or dinner for two.
Equipment
- Skillet
- grill pan
- medium-sized bowl
- fork
- air fryer
Ingredients
Ingredients
- 2 cups cooked chicken breast, shredded (about what you’d get from half a rotisserie chicken)
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup full-fat cream cheese, softened to room temperature
- 2 fresh garlic cloves, minced
- 1 tablespoon olive oil
- 4 large low-carb tortillas
- 1 tablespoon fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
Instructions
- First, get a large skillet or grill pan warming up over medium heat and add the olive oil. You want it shimmering just a bit before you add the wraps.
- In a medium-sized bowl, combine the shredded chicken, mozzarella, cheddar, softened cream cheese, minced garlic, and fresh parsley. Use a fork to mix everything together until the cream cheese is well incorporated and the mixture is uniform. Give it a taste and season with salt and pepper as needed.
- Lay out your four low-carb tortillas on a flat surface. Divide the chicken mixture evenly among them, spreading it across the center of each.
- Roll each tortilla up tightly, like a burrito, tucking in the sides as you go if you prefer.
- Carefully place the wraps seam-side down in your preheated skillet. Let them cook for 2-3 minutes on the first side. You’re looking for a beautiful golden-brown color and listening for the gentle sizzle of the cheese starting to melt.
- Flip the wraps and cook for another 2-3 minutes on the other side until equally golden and the cheese is completely melted and gooey.
- Remove the wraps from the skillet, let them rest for a minute (they will be hot!), then slice them in half on a diagonal and serve immediately.
Notes
The tortilla is everything; choose large, pliable low-carb wraps that don't crack. A time-saving hack is to use store-bought rotisserie chicken. For the cheesiest filling, shred your own mozzarella and sharp cheddar. Don't overfill the wraps to prevent bursting. Always place wraps seam-side down first in the skillet to seal. Use medium heat for a golden-brown exterior and gooey interior. For a 'Spicy Bacon' twist, add crispy, crumbled bacon and finely diced jalapeño to the chicken mixture. Store cooled wraps individually in plastic wrap or foil in the refrigerator for up to 3 days. Reheat in a dry skillet or air fryer for crispiness; avoid microwave for best texture.