I remember pulling these Low Carb Cheesy Garlic Chicken Wraps together on a busy weeknight and being relieved at how fast they came together — melty cheese, garlicky chicken, and a crisp, golden wrap in under 20 minutes. This recipe keeps the carbs low without skimping on comfort, making it perfect for busy dinners, lunchboxes, or a quick party platter; if you’ve enjoyed similar flavors before, you might also like my other take on cheesy garlic chicken wraps for a slightly different twist.
Why you’ll love this dish
These wraps hit the sweet spot between convenience and flavor. They’re fast to assemble, use pantry-friendly ingredients, and the combination of mozzarella, cheddar, and cream cheese creates a creamy, stringy filling that melts perfectly when pan-seared. Because the recipe uses cooked, shredded chicken and low-carb tortillas, it’s ideal for weeknight dinners, meal-prep lunches, or feeding picky eaters who love cheesy, garlicky comfort food.
“We made these on a Tuesday and my picky teens asked for them again on Friday — super quick and irresistibly cheesy.” — a regular weeknight approval
Beyond taste, this recipe is adaptable: use rotisserie chicken to save time, swap cheeses for what you have on hand, or increase garlic and herbs for more punch.
How this recipe comes together
Step-by-step overview:
- Warm a skillet so the wraps get a golden, crisp exterior.
- Mix shredded chicken with three cheeses, softened cream cheese, minced garlic, parsley, salt, and pepper until evenly combined.
- Divide the mixture across low-carb tortillas, roll tightly, then pan-sear seam-side down until the cheese is melted and the wrap is browned on both sides.
- Slice and serve hot.
This short workflow sets expectations: a quick mix, a tight roll, and a brief sear — total hands-on time is minimal.
Gather these items
- 2 cups cooked chicken breast, shredded (rotisserie or poached both work)
- 1 cup shredded mozzarella cheese (for stretch and mild flavor)
- 1/2 cup shredded cheddar cheese (adds sharpness)
- 2 cloves garlic, minced (or 1/2 tsp garlic powder in a pinch)
- 1/4 cup cream cheese, softened (for creaminess)
- 1 tablespoon olive oil (for the skillet)
- 4 large low-carb tortillas or wraps (coconut or almond flour varieties; collard greens as a no-tortilla swap)
- 1 tablespoon fresh parsley, chopped (optional: cilantro or chives)
- Salt and pepper to taste
Notes and substitutions:
- Cheese swaps: swap mozzarella for provolone or Monterey Jack; use smoked cheddar for a deeper flavor.
- Protein swaps: shredded turkey or leftover rotisserie chicken are perfect. If starting from raw chicken, cook and shred before mixing.
- Low-carb tortillas vary — pick one that folds without cracking when warm.
How to prepare it
- Heat a large skillet or grill pan over medium and add the olive oil.
- In a medium bowl, combine shredded chicken, mozzarella, cheddar, softened cream cheese, minced garlic, chopped parsley, and a pinch of salt and pepper. Mix until evenly coated and cohesive.
- Divide the chicken-cheese mixture into four equal portions. Spoon each portion down the center of a tortilla. Roll each tortilla tightly, tucking the ends in to form a snug wrap.
- Place each wrap seam-side down in the preheated skillet. Cook 2–3 minutes per side, pressing slightly with a spatula, until the tortilla is golden brown and the cheese inside is melted.
- Remove from the skillet, let rest 1 minute, then slice in half on the bias. Garnish with extra parsley if desired and serve immediately.
Short, actionable steps keep things moving and prevent a soggy wrap — a hot pan and a tight roll are the keys.
Serving suggestions
- Best ways to enjoy it: serve hot and crisp with a tangy dipping sauce like sugar-free ranch, salsa verde, or a squeeze of lemon.
- Pairings: a simple side salad with zesty vinaigrette, roasted broccoli, or cauliflower rice keeps the meal low-carb and balanced. Alternatively, these wraps are great with a creamy soup for dipping.
- For a garlic-forward pairing, serve alongside a buttery garlic entrée such as garlic butter chicken to double down on savory flavors and impress guests.
Presentation tip: slice at a diagonal and stand the halves on a platter for an appetizing party tray.
Storage and reheating tips
- Refrigeration: store cooled leftovers in an airtight container for up to 3–4 days. Refrigerate within two hours of cooking.
- Reheating stovetop: reheat in a skillet over low-medium heat, seam-side down first, until warmed through and the exterior re-crisps (adds 3–5 minutes).
- Microwave: if short on time, microwave 60–90 seconds, but the tortilla will soften rather than stay crisp.
- Freezing: wrap each cooled wrap tightly in foil or plastic wrap, then place in a freezer bag for up to 2 months. Thaw in the fridge overnight before reheating.
- Food safety: ensure any reheated wrap reaches 165°F (74°C) for safe consumption when reheating leftovers.
Pro chef tips
- Warm tortillas for pliability: heat wraps for 10–15 seconds in the microwave or briefly in a dry skillet before filling to prevent cracking.
- Drain excess moisture: if your shredded chicken seems wet, pat it dry so the filling stays creamy rather than watery.
- Even cheese melt: shred your own cheese if possible — pre-shredded cheese often contains anti-caking agents that can affect melt.
- Press and seal: cooking seam-side down first seals the wrap and prevents unrolling while flipping.
- Flavor boost: sauté the minced garlic in the olive oil for 30 seconds before adding to the mix if you want a mellower, roasted garlic note.
Creative twists
- Buffalo-style: toss the shredded chicken with hot sauce and replace one cheese with blue cheese crumbles for a buffalo wrap.
- Veggie-packed: add sautéed mushrooms, spinach, or bell peppers to the filling for more texture and fiber.
- Keto-friendly fat boost: add a tablespoon of mayonnaise or more cream cheese for extra richness and higher fat content.
- Mediterranean: swap cheddar for feta, add chopped olives and sun-dried tomatoes, and use oregano instead of parsley.
- Breakfast wrap: fold scrambled eggs into the filling and use a breakfast-friendly low-carb tortilla for a morning version.
Helpful answers (FAQs)
Q: How long does this take to make from start to finish?
A: With cooked chicken, plan 15–20 minutes total: 5–8 minutes to mix and assemble, then about 4–6 minutes to sear the wraps.
Q: Can I use raw chicken in this recipe?
A: Yes, but cook and shred the chicken first (poach, roast, or use a rotisserie). Do not stuff raw chicken into tortillas — the wrap will overbrown before the chicken is safe.
Q: What if I don’t have low-carb tortillas?
A: Use regular tortillas if carb count isn’t a concern, collard greens as a low-carb wrap, or lettuce leaves for a lighter option. Grain-free tortillas made from almond or coconut flour also work.
Q: Can I freeze the assembled wraps before cooking?
A: You can freeze cooked wraps well. Assembling and freezing uncooked wraps is possible but they may become soggy when thawed; it’s better to freeze after cooking for best texture.
Q: Is this recipe kid-friendly?
A: Yes — the mild, cheesy flavor typically appeals to kids. Reduce the garlic if your kids dislike strong flavors, and cut into smaller finger-sized pieces for lunches.
Q: How do I add more flavor without extra carbs?
A: Increase herbs (parsley, chives), add a squeeze of lemon, use smoked paprika, or mix a teaspoon of Dijon mustard into the filling.
Q: Can I make this dairy-free?
A: It’s challenging because cheese drives the texture. For dairy-free, try a cashew-based cream or dairy-free shredded cheese, but expect a different melt and mouthfeel.
Enjoy your meal!
Give this simple, buzzy wrap a try the next time you need a fast, satisfying low-carb dinner — then come back and tell me which variation became your favorite.
Low Carb Cheesy Garlic Chicken Wraps
Ingredients
Method
- Heat a large skillet or grill pan over medium and add the olive oil.
- In a medium bowl, combine shredded chicken, mozzarella, cheddar, softened cream cheese, minced garlic, chopped parsley, and a pinch of salt and pepper. Mix until evenly coated and cohesive.
- Divide the chicken-cheese mixture into four equal portions. Spoon each portion down the center of a tortilla. Roll each tortilla tightly, tucking the ends in to form a snug wrap.
- Place each wrap seam-side down in the preheated skillet.
- Cook 2–3 minutes per side, pressing slightly with a spatula, until the tortilla is golden brown and the cheese inside is melted.
- Remove from the skillet, let rest for 1 minute, then slice in half on the bias.
- Garnish with extra parsley if desired and serve immediately.