Low Carb Cheesy Garlic Chicken Wraps Recipe
These low carb cheesy garlic chicken wraps offer a crispy, melty, and flavorful meal with tender shredded chicken, garlic-infused cream cheese, and two types of melty cheeses wrapped in low-carb tortillas. Ready in just 20 minutes, they provide a satisfying and protein-packed lunch or dinner option without the carb overload.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 wraps 1x
- Category: Main Course
- Method: Frying
- Cuisine: American, Keto
- Diet: Low Carb
Ingredients
Scale
Chicken & Cheese Filling
- 2 cups cooked chicken breast, shredded (rotisserie chicken works perfectly)
- 1 cup shredded mozzarella cheese (shredded from a block for best melting)
- 1/2 cup shredded cheddar cheese
- 2 cloves garlic, minced (add extra clove if desired 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 for added nutrition)
Wraps & Cooking
- 4 large low-carb tortillas or wraps (Mission Carb Balance recommended)
- 1 tablespoon olive oil
Instructions
- Prepare the skillet and tortillas: Preheat a skillet or grill pan over medium heat and add the olive oil. While the skillet is heating, warm your tortillas in the microwave for 10-15 seconds covered with a damp paper towel to prevent cracking.
- Mix the filling: In a large mixing bowl, combine shredded chicken, mozzarella cheese, cheddar cheese, softened cream cheese, minced garlic, chopped parsley, salt, and pepper. Add baby spinach if using. Mix thoroughly so the cream cheese evenly coats all ingredients, creating a creamy and garlicky mixture. Use a fork to break up any resistant cream cheese lumps.
- Assemble the wraps: Divide the chicken mixture evenly among the four warmed tortillas, placing about 1/2 cup in the center of each. Do not overfill to prevent splitting. Roll each tortilla tightly, tucking in the sides as you wrap, similar to a burrito.
- Cook the wraps: Place the wraps seam-side down in the preheated skillet. Cook without moving them for 2-3 minutes on each side to create a golden-brown, crispy exterior with melting cheese oozing slightly from the edges. If the wraps brown too quickly but cheese is not melted, lower the heat to medium-low.
- Serve: Remove wraps from skillet, slice diagonally in half, and serve immediately while hot and melty. Garnish with extra parsley if desired.
Notes
- Do not overfill the wraps to avoid splitting during cooking.
- Always warm the tortillas before filling to prevent cracking while rolling.
- Use freshly shredded cheese from blocks for better melting and no added starches.
- Try swapping chicken for leftover turkey or add crumbled bacon for a smoky twist.
- Leftover wraps can be stored in an airtight container in the refrigerator for up to 2 days, separated by parchment paper.
- Reheat in the oven at 350°F (175°C) for 8-10 minutes to restore crispiness, rather than microwaving.
- These can be enjoyed cold straight from the fridge for a quick, protein-packed lunch.
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