Ingredients
2 cups cooked chicken breast, shredded (rotisserie chicken works well)
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
2 cloves garlic, minced
1/4 cup cream cheese, softened
1 tablespoon olive oil
4 large low-carb tortillas
1 tablespoon fresh parsley, chopped
Salt and pepper, to taste
1 handful baby spinach (optional)
Instructions
- Preheat skillet and warm tortillas: Preheat a skillet or grill pan over medium heat with olive oil. Warm tortillas in the microwave for 10-15 seconds, covering with a damp paper towel to prevent cracking.
- Prepare the filling: In a large bowl, mix shredded chicken, mozzarella, cheddar, softened cream cheese, minced garlic, parsley, salt, and pepper. Add spinach if desired. Ensure the cream cheese coats everything evenly.
- Assemble wraps: Divide the filling among the four tortillas (about 1/2 cup per wrap). Roll tightly, tucking in the sides to form secure wraps.
- Cook the wraps: Place wraps seam-side down in the skillet. Cook 2-3 minutes per side until golden and crispy and the cheese begins to ooze. Reduce heat if necessary to avoid burning.
- Serve: Slice diagonally and serve hot. Garnish with extra parsley if desired.
Notes
- Don’t overfill: Too much filling may cause the wraps to split during cooking.
- Cheese tip: Shredding from a block gives better melt and flavor than pre-shredded.
- Warm tortillas: Prevents cracking while rolling.
- Variations: Swap chicken for leftover turkey or add crumbled bacon for smoky flavor.
- Storage: Keep in an airtight container in the fridge up to 2 days. Parchment between wraps prevents sticking. Reheat in oven for best crispiness.
- Prep Time: 10 min
- Cook Time: 10 min