I make these low carb cheesy garlic chicken wraps when I want something comforting, flavorful, and still aligned with my low-carb goals. They are packed with juicy garlic-seasoned chicken, melty cheese, and wrapped in a soft, low-carb tortilla for a satisfying meal that feels indulgent without the extra carbs.
Why You’ll Love This Recipe
I love this recipe because it’s quick to prepare and perfect for busy weeknights. I get all the bold flavors of garlic and melted cheese without relying on heavy carbs. I also appreciate how versatile it is—I can easily switch up the fillings depending on what I have in my kitchen. These wraps are filling, family-friendly, and great for meal prep. I find that they reheat beautifully and stay just as delicious the next day.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 large chicken breasts, cooked and shredded 1 tablespoon olive oil 3 cloves garlic, minced 1 teaspoon Italian seasoning 1/2 teaspoon paprika Salt and pepper to taste 1 cup shredded mozzarella cheese 1/2 cup shredded cheddar cheese 4 low carb tortillas 2 tablespoons cream cheese, softened 1 tablespoon chopped fresh parsley (optional)
directions
I start by heating olive oil in a large skillet over medium heat. I add the minced garlic and sauté it for about 30 seconds until fragrant, being careful not to burn it.
I stir in the shredded chicken, Italian seasoning, paprika, salt, and pepper. I cook everything together for a few minutes so the flavors blend well.
Next, I lower the heat and mix in the cream cheese until it melts and coats the chicken evenly. I sprinkle in the mozzarella and cheddar cheese, stirring gently until the cheese begins to melt.
I warm the low carb tortillas slightly to make them easier to fold. I spoon the cheesy garlic chicken mixture into the center of each tortilla.
I fold in the sides and roll them up tightly into wraps. If I want a crispy exterior, I place the wraps seam-side down in a clean skillet and cook for 1–2 minutes per side until golden and slightly crisp. I finish by sprinkling chopped parsley on top before serving.
Servings and timing
I usually get 4 servings from this recipe, with one wrap per serving.
I sometimes swap mozzarella for provolone or Monterey Jack for a slightly different flavor. If I want a spicy kick, I add red pepper flakes or sliced jalapeños.
When I want to add more vegetables, I mix in sautéed spinach, mushrooms, or bell peppers. For an even lower carb option, I use large lettuce leaves instead of tortillas and turn them into lettuce wraps.
storage/reheating
I store leftover wraps in an airtight container in the refrigerator for up to 3 days. I make sure they cool completely before sealing them to avoid excess moisture.
When reheating, I prefer using a skillet over medium heat to bring back some crispiness. I heat each side for a couple of minutes until warmed through. If I’m short on time, I microwave them for 1–2 minutes, though the tortilla may be softer.
For longer storage, I wrap each cooled wrap tightly in plastic wrap and freeze them for up to 2 months. I thaw them overnight in the refrigerator before reheating.
FAQs
Can I use rotisserie chicken?
I often use rotisserie chicken when I want to save time. I simply shred it and season it lightly before mixing it with the garlic and cheese.
Can I make these wraps ahead of time?
I like preparing the filling ahead of time and storing it separately. When I’m ready to eat, I assemble and toast the wraps for the best texture.
Are these wraps really low carb?
I make sure to use certified low carb tortillas. The filling itself is naturally low in carbs, mainly consisting of chicken, cheese, and seasonings.
Can I make this recipe dairy-free?
I can experiment with dairy-free cream cheese and shredded cheese alternatives. The texture may vary slightly, but it still turns out flavorful.
What can I serve with these wraps?
I usually serve them with a simple green salad, cauliflower rice, or roasted vegetables to keep the meal balanced and low carb.
Conclusion
I find these low carb cheesy garlic chicken wraps to be one of my favorite quick and satisfying meals. They are creamy, garlicky, and packed with protein while still fitting into a low carb lifestyle. I enjoy how simple they are to customize and how well they store for later. Whenever I need a comforting yet lighter meal option, this is one of the first recipes I reach for.
Low Carb Cheesy Garlic Chicken Wraps are a comforting, protein-packed meal made with juicy garlic-seasoned chicken, creamy melted cheeses, and wrapped in soft low-carb tortillas. Perfect for busy weeknights, meal prep, and anyone following a low-carb lifestyle.
Ingredients
2 large chicken breasts, cooked and shredded
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon paprika
Salt and pepper to taste
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
4 low carb tortillas
2 tablespoons cream cheese, softened
1 tablespoon chopped fresh parsley (optional)
Instructions
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
Add shredded chicken, Italian seasoning, paprika, salt, and pepper. Cook for a few minutes, stirring to combine flavors.
Lower the heat and mix in the cream cheese until fully melted and evenly coating the chicken.
Stir in mozzarella and cheddar cheese, cooking gently until the cheese begins to melt and combine.
Warm the low carb tortillas slightly to make them pliable.
Spoon the cheesy garlic chicken mixture into the center of each tortilla.
Fold in the sides and roll tightly into wraps.
Optional: Place wraps seam-side down in a clean skillet and cook for 1–2 minutes per side until golden and slightly crisp.
Garnish with chopped fresh parsley before serving.
Notes
Use rotisserie chicken for a quicker preparation.
Swap mozzarella with provolone or Monterey Jack for flavor variation.
Add red pepper flakes or jalapeños for a spicy kick.
Mix in sautéed spinach, mushrooms, or bell peppers for extra vegetables.
Store in an airtight container in the refrigerator for up to 3 days.
Freeze tightly wrapped for up to 2 months and thaw overnight before reheating.
