Low Carb Cheesy Garlic Chicken Wraps Recipe
Introduction
These low carb cheesy garlic chicken wraps are a quick and satisfying meal, packed with tender chicken, melty cheese, and garlic flavor. Perfect for busy weeknights, they deliver comfort without the carb overload in just 20 minutes.
Ingredients
- 2 cups cooked chicken breast, shredded (rotisserie chicken works perfectly)
- 1 cup shredded mozzarella cheese (preferably shredded from a block)
- 1/2 cup shredded cheddar cheese
- 2 cloves garlic, minced
- 1/4 cup cream cheese, softened
- 1 tablespoon olive oil
- 4 large low-carb tortillas or wraps
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- Handful of baby spinach (optional)
Instructions
- Step 1: Preheat a skillet or grill pan over medium heat and add the olive oil. Meanwhile, warm your tortillas for 10-15 seconds in the microwave covered with a damp paper towel to prevent cracking when rolling.
- Step 2: In a mixing bowl, combine shredded chicken, mozzarella, cheddar, softened cream cheese, minced garlic, parsley, salt, and pepper. Add spinach if using. Mix well until the cream cheese coats all ingredients evenly.
- Step 3: Divide the chicken mixture evenly among the tortillas, placing about 1/2 cup in the center of each. Roll each tortilla tightly, tucking in the sides as you go to form secure wraps.
- Step 4: Place wraps seam-side down in the preheated skillet. Cook without moving for 2-3 minutes per side until golden brown and cheese starts to ooze slightly from the edges. Lower heat if wraps brown too quickly.
- Step 5: Remove from skillet, slice each wrap in half diagonally, and serve immediately while cheese is melty. Garnish with extra parsley if desired.
Tips & Variations
- Use rotisserie chicken for added flavor and convenience.
- Shred cheese from blocks yourself for better melting and no added starch.
- Warm tortillas before filling to prevent cracking when rolling.
- Try substituting chicken with leftover turkey or add crumbled bacon for a smoky twist.
- Don’t overfill wraps to avoid splitting; half a cup of filling per tortilla works best.
Storage
Store leftover wraps in an airtight container in the refrigerator for up to 2 days, placing parchment paper between each wrap to prevent sticking. Reheat in an oven at 350°F for 8-10 minutes to restore a crispy exterior and melted cheese. These wraps can also be enjoyed cold straight from the fridge as a quick protein-packed snack.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of cheese?
Yes, mozzarella and cheddar are recommended for their meltability, but feel free to experiment with cheeses like Monterey Jack or pepper jack for extra flavor.
What if I don’t have low-carb tortillas?
You can use regular tortillas, but keep in mind this will increase the carbohydrate count. Alternatively, use large lettuce leaves for an even lower-carb option.
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Low Carb Cheesy Garlic Chicken Wraps Recipe
- Total Time: 20 minutes
- Yield: 4 wraps 1x
- Diet: Low Carb, Low Salt
Description
These low carb cheesy garlic chicken wraps are a quick and flavorful meal option combining tender shredded chicken, melty mozzarella and cheddar cheeses, garlic-infused cream cheese, and fresh herbs wrapped in low-carb tortillas. Crispy on the outside with a gooey cheesy inside, they are perfect for a satisfying low-carb lunch or dinner in just 20 minutes.
Ingredients
Chicken Filling
- 2 cups cooked chicken breast, shredded (rotisserie chicken preferred)
- 1 cup shredded mozzarella cheese (shredded from block)
- 1/2 cup shredded cheddar cheese
- 2 cloves garlic, minced (add extra if preferred)
- 1/4 cup cream cheese, softened
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- Handful of baby spinach (optional)
Wraps and Cooking
- 4 large low-carb tortillas or wraps (e.g., Mission Carb Balance)
- 1 tablespoon olive oil
Instructions
- Prepare the Skillet and Tortillas: Preheat a skillet or grill pan over medium heat and add the olive oil. Meanwhile, warm your low-carb tortillas in the microwave for 10-15 seconds covered with a damp paper towel to prevent cracking when rolling.
- Mix Chicken Filling: In a large mixing bowl, combine the shredded chicken, mozzarella cheese, cheddar cheese, softened cream cheese, minced garlic, chopped parsley, salt, and pepper. If using spinach, add it now. Mix thoroughly until the cream cheese evenly coats all ingredients, creating a creamy garlic-infused filling.
- Assemble Wraps: Divide the chicken mixture evenly among the four tortillas, placing about 1/2 cup of the filling in the center of each. Roll each tortilla tightly, tucking in the sides as you roll to secure the filling inside like a burrito.
- Cook the Wraps: Place the wraps seam-side down in the preheated skillet. Cook without moving for 2-3 minutes per side until golden brown and crispy on the outside and the cheese starts to melt and ooze slightly from the edges. If the wraps brown too quickly but cheese isn’t melted, reduce heat to medium-low.
- Serve: Remove the wraps from the skillet, slice each diagonally in half, garnish with extra parsley if desired, and serve immediately while cheese filling is melty and warm.
Notes
- Avoid overfilling the wraps to prevent splitting during cooking.
- Warming the tortillas before filling helps prevent cracking when rolling.
- Mozzarella provides classic melty cheese texture but feel free to experiment with other cheeses.
- You can swap chicken with leftover turkey or add crumbled bacon for added smoky flavor.
- Leftover wraps can be stored in the refrigerator up to 2 days with parchment between wraps to prevent sticking.
- Reheat wraps in the oven at 350°F for 8-10 minutes to restore crispiness rather than microwaving.
- These wraps can be eaten cold directly from the fridge for a quick protein snack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American, Keto
Keywords: low carb wraps, cheesy chicken wraps, garlic chicken wrap recipe, keto lunch, quick dinner, low-carb tortillas, healthy wraps, melty cheese wraps, keto chicken recipe
