Go Back
Low carb cheesy garlic chicken wraps on a platter, healthy dinner option.

Low Carb Cheesy Garlic Chicken Wraps

Delicious low carb wraps filled with shredded chicken, melted cheese, and garlic, perfect for a quick and satisfying meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: American, Low-Carb
Calories: 350
Ingredients Method Notes

Ingredients
  

For the wraps
  • 4 large low-carb tortillas or wraps
  • 2 cups cooked chicken breast (shredded, or use rotisserie chicken)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • 2 cloves garlic (minced)
  • 1/4 cup cream cheese (softened) Let come to room temperature for easier mixing.
  • 1 tablespoon olive oil For cooking the wraps
  • 1 tablespoon fresh parsley (chopped) Optional, for garnish.
  • Salt and pepper (to taste)
  • 1 handful baby spinach (optional) Feel free to skip if desired.

Method
 

Preparation
  1. Preheat a skillet or grill pan over medium heat. Add the olive oil to the pan.
  2. Warm your tortillas for 10-15 seconds in the microwave, covered with a damp paper towel to prevent cracking.
  3. In a mixing bowl, combine shredded chicken, mozzarella cheese, cheddar cheese, softened cream cheese, minced garlic, chopped parsley, salt, and pepper. Mix thoroughly until the cream cheese evenly coats the mixture.
  4. If using spinach, add it to the mixture now.
Assembly
  1. Divide the chicken mixture evenly among the four tortillas, placing about 1/2 cup in the center of each.
  2. Roll each tortilla tightly, tucking in the sides as you go to form secure wraps.
Cooking
  1. Place the wraps seam-side down in your preheated skillet. Cook for 2-3 minutes on each side, without moving them, until golden brown and the cheese is melted and slightly oozing from the edges.
  2. Remove from the skillet, slice each wrap diagonally in half, and serve hot. Feel free to garnish with additional parsley!

Notes

These wraps can be paired with a fresh side salad, roasted veggies, sour cream, guacamole, or salsa. Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet for best results.