Low Carb Cheesy Garlic Chicken Wraps Recipe
These Low Carb Cheesy Garlic Chicken Wraps are a quick and flavorful meal perfect for anyone looking to enjoy a delicious, creamy, and cheesy wrap without the extra carbs. Using rotisserie chicken and low-carb tortillas, this recipe combines shredded chicken, a blend of cheeses, fresh garlic, and cream cheese for an irresistibly creamy filling, all wrapped in soft yet sturdy tortillas and crisped to golden perfection in a skillet. They make a satisfying lunch or dinner that pairs wonderfully with simple, fresh sides.
- Prep Time: 10 minutes (excluding cream cheese softening time)
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 wraps 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
For the Wrap Filling
- 2 cups cooked chicken breast, shredded (rotisserie chicken works perfectly)
- 1 cup shredded mozzarella cheese (shredded from block for best melting)
- 1/2 cup shredded cheddar cheese
- 2 cloves garlic, minced (add an extra clove for stronger garlic flavor)
- 1/4 cup cream cheese, softened (leave out at room temperature for 30 minutes before mixing)
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- Handful of baby spinach (optional)
Other Ingredients
- 1 tablespoon olive oil
- 4 large low-carb tortillas or wraps (Mission Carb Balance recommended)
Instructions
- Prep the Cream Cheese and Tortillas: Let your cream cheese soften completely at room temperature for about 30 minutes to ensure easy mixing and even distribution in the filling. Warm your low-carb tortillas in the microwave for 10-15 seconds, covered with a damp paper towel, to make them pliable and prevent cracking when rolling.
- Prepare the Filling: In a 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 until the cream cheese coats everything evenly, creating a creamy, garlicky texture. If the cream cheese is resistant, break it up with a fork before mixing.
- Assemble the Wraps: Divide the chicken mixture evenly among the four warmed tortillas, placing about 1/2 cup in the center of each. Avoid overfilling to prevent tearing. Roll each tortilla tightly, tucking in the sides to form a burrito shape.
- Cook the Wraps: Preheat a skillet or grill pan over medium heat and add olive oil. Place wraps seam-side down in the pan. Cook undisturbed for 2-3 minutes per side until golden brown with crispy edges and cheese starting to ooze. If the wraps brown too quickly but cheese isn’t melting, reduce the heat to medium-low. Remove from heat once cooked and cheese is melted.
- Serve: Slice the wraps diagonally and serve immediately while the cheese is still melty and warm.
Notes
- Using shredded cheese from blocks melts better than pre-shredded cheese which often contains anti-caking agents.
- Softening cream cheese fully before mixing is key for an even, creamy filling texture.
- Warming tortillas before rolling prevents cracking and makes for a neater wrap.
- Cook wraps seam-side down first to seal them and prevent filling from spilling out.
- Leftover wraps store well in the fridge for up to 2 days with parchment paper between them to avoid sticking.
- Reheat wraps in a 350°F oven for 8-10 minutes to restore crispiness instead of microwaving.
Keywords: low carb wraps, cheesy chicken wraps, garlic chicken wrap, low carb lunch, creamy chicken wrap, skillet wraps, rotisserie chicken recipe
