Low Carb Cheesy Garlic Chicken Wraps Recipe
These Low Carb Cheesy Garlic Chicken Wraps are a delicious and easy-to-make meal featuring tender shredded rotisserie chicken mixed with creamy cheeses, garlic, and fresh parsley, all wrapped in low-carb tortillas and pan-seared until golden and melty. Perfect for a quick lunch or light dinner, they offer a satisfying blend of flavors and textures while keeping carbs low and flavor high.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 wraps 1x
- Category: Lunch, Dinner, Snack
- Method: Frying
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
Chicken Mixture
- 2 cups cooked chicken breast, shredded (rotisserie chicken recommended)
- 1 cup shredded mozzarella cheese (preferably shredded from a block)
- 1/2 cup shredded cheddar cheese
- 2 cloves garlic, minced (optional extra clove for more garlic flavor)
- 1/4 cup cream cheese, softened (leave out for 30 minutes before mixing)
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- Handful of baby spinach (optional)
Wraps
- 4 large low-carb tortillas or wraps (Mission Carb Balance recommended)
- 1 tablespoon olive oil
Instructions
- Prepare the cream cheese: Allow the cream cheese to soften completely at room temperature for about 30 minutes to ensure easy mixing and even distribution in the filling.
- Heat the skillet and warm tortillas: Preheat a skillet or grill pan over medium heat and add the olive oil to coat the surface. Meanwhile, warm the tortillas by microwaving them for 10-15 seconds wrapped in a damp paper towel to keep them pliable and prevent cracking.
- Combine the filling: In a large mixing bowl, add the shredded chicken, mozzarella cheese, cheddar cheese, softened cream cheese, minced garlic, chopped parsley, salt, and pepper. If using, add the baby spinach at this point. Mix thoroughly using a fork or spatula until the cream cheese evenly coats all ingredients, creating a creamy, garlicky texture.
- Assemble the wraps: Evenly divide the chicken mixture among the four tortillas, placing about 1/2 cup in the center of each. Avoid overfilling to prevent the wraps from splitting. Roll each tortilla tightly, tucking the sides in to form a burrito-like wrap.
- Cook the wraps: Place the wraps seam-side down onto the preheated skillet. Cook without moving for 2-3 minutes per side until golden brown and crispy. Watch for cheese oozing slightly from the edges as a sign of readiness. If the wraps brown too quickly before the cheese melts, reduce heat to medium-low. Remove from heat when perfectly crispy and melty inside.
- Serve: Slice the wraps diagonally in half and serve immediately while the cheese is warm and gooey.
Notes
- Using rotisserie chicken saves time and adds extra flavor from the seasoning.
- Shredding cheese from blocks improves melting and avoids added starches found in pre-shredded cheese.
- Softened cream cheese is key for smooth mixing and creamy texture.
- Warming tortillas briefly prevents them from cracking during rolling.
- If you like extra garlic flavor, add an additional clove of minced garlic.
- Store leftovers in an airtight container with parchment paper between wraps in the fridge for up to 2 days.
- Reheat in an oven at 350°F for 8-10 minutes for best texture—crispy exterior and melty cheese.
- Optional baby spinach adds nutrition without altering the flavor significantly.
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