Low Carb Cheesy Garlic Chicken Wraps (Print Version)

Crispy tortilla wraps filled with seasoned chicken, three cheeses, and garlic. Perfect keto meal ready in 30 minutes.

# What You’ll Need:

→ Chicken & Cheese Filling

01 - 2 cups cooked chicken breast, shredded
02 - 1/2 cup shredded mozzarella cheese
03 - 1/2 cup shredded cheddar cheese
04 - 1/4 cup cream cheese, softened
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh parsley, chopped
07 - Salt and black pepper to taste

→ Wraps

08 - 4 large low-carb tortillas

→ For Cooking

09 - 1 tablespoon olive oil

# How to Make It:

01 - Place a skillet or grill pan over medium heat. Add olive oil and swirl to coat the bottom evenly.
02 - In a medium mixing bowl, combine shredded chicken, mozzarella cheese, cheddar cheese, cream cheese, minced garlic, chopped parsley, salt, and pepper. Mix thoroughly until all ingredients are evenly distributed.
03 - Divide the chicken mixture into four equal portions. Spoon each portion onto the center of a tortilla. Fold in the sides and roll up tightly from the bottom to create a secure wrap.
04 - Place the wraps seam-side down in the preheated skillet. Cook for 2-3 minutes per side until golden brown and the cheese has melted completely.
05 - Remove wraps from the skillet. Slice each wrap in half diagonally and serve immediately while hot. Garnish with additional fresh parsley if desired.

# Additional Tips::

01 -
  • The three cheese blend creates the most incredible gooey filling that holds everything together beautifully
  • They come together in under 30 minutes but taste like something from a specialty wrap shop
  • Perfectly keto without making you feel like you are missing out on anything indulgent
02 -
  • Low-carb tortillas can dry out quickly, so keep them wrapped until the very last moment to prevent cracking
  • The cream cheese really must be softened or you will end up with lumpy pockets instead of a smooth creamy filling
  • Do not overfill the tortillas or they will burst open when you try to flip them in the pan
03 -
  • Use a cast iron skillet if you have one for the most even browning and satisfying crunch
  • Let the wraps rest for a minute or two after cooking so the cheese sets slightly and does not ooze out when you slice them
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