Let’s Talk About These Cheesy Garlic Chicken Wraps
Oh, I could waffle on about this one for ages. You know those nights when dinner sneaks up on you and you just want something quick, tasty, but not loaded with all the carbs that stick to your hips? Well, that’s basically how I came up with these Low Carb Cheesy Garlic Chicken Wraps. I remember the first time I tried these—my youngest poked at the chicken suspiciously, but then, after one bite, she demanded “three more wraps, now.” Honestly, my ego swelled up like a Yorkshire pud in that moment (which, by the way, are totally not low carb).
I got the original idea after having a rather, let’s say, uninspiring lunch at a café downtown (not naming names, but if you’re ever passing through Brighton, I’ll steer you right!). That wrap was limp, bland and sad. So here’s my take—a much cheerier, cheesier, garlicky-er (not a word, but hey) version that isn’t a carb bomb.
Why You’ll Be Reaching For This Recipe Again (and Again)
I make these whenever I want something that feels a little indulgent but not so heavy (which is most Wednesdays, actually). My family goes wild for them because, well, cheese and garlic. But you know, the part I love best? They’re ridiculously flexible and quick; I can have them done before my laundry’s even finished the spin cycle. Once, I forgot to thaw the chicken in time—so I just zapped it in the microwave and hoped for the best (it actually worked out, though the chicken was maybe a tad rubbery. Lessons learned!).
And honestly—sometimes it’s just nice to eat with your hands, isn’t it?
What You’ll Need (With a Few Swaps I Actually Use)
- 2 large chicken breasts, boneless & skinless (I sometimes use rotisserie chicken if I’m in a rush. Shhh, don’t tell the foodies.)
- 1 heaping cup grated mozzarella (or any melty cheese you fancy—Cheddar works, or even Swiss in a pinch)
- 2 cloves garlic, minced (My gran always said more garlic is better. She wasn’t wrong.)
- 4 low carb tortillas/wraps (Mission or the supermarket brand, barely makes a difference)
- 2 tbsp cream cheese (I once swapped in Greek yogurt—it’s fine, but less gooey)
- Handful of baby spinach (skip it if you can’t be bothered, or toss in rocket instead)
- Salt & pepper, to taste (If you’re feeling fancy, a pinch of smoked paprika is nice.)
- 1 tbsp olive oil or butter
Here’s How I Throw It All Together
- First off, whack your chicken breasts between two bits of parchment and bash them a little so they’re an even thickness (I use a rolling pin—good stress reliever). Season with salt and pepper.
- Heat up a skillet, drizzle in the oil, and cook the chicken over medium heat for about 5-6 minutes per side. Don’t move it around much. This is the step where the magic brown bits happen. Slice or shred once cooled just a smidge. (Honestly, I sometimes cheat and just buy pre-cooked chicken when work’s manic.)
- In the same pan, add a bit more butter if you like, toss in the garlic and stir till it smells amazing (about 30 seconds, tops, or it’ll burn faster than you can say ‘whoops’).
- Stir the cream cheese into the pan till it’s all smooth. Slide your cooked chicken back in, coat it all in the cheesy, garlicky sauce. This is where I usually sneak a taste. For quality control reasons, obviously.
- Sprinkle in the spinach and cooked it just till wilted—don’t overdo it, or it goes a rather drab khaki.
- Warm your low carb wraps right over the burner or zap for 10 seconds in the microwave. Then plop some chicken mixture down the middle, shower with mozzarella, and wrap them up tight. If you’re feeling proper, tuck the ends in. If not, just roll and hope for the best.
- Put your wraps back in the pan seam side down, and toast ’em for a few minutes so the cheese gets melty and golden. No need to get precious—if some filling leaks, it’s a chef’s treat, right?
Some Things I’ve Learned (Usually The Hard Way)
- If you use too much filling, the wraps split open and it’s a delicious but messy affair. I learned this the fun way last Easter.
- Mozzarella is classic, but leftover brie once made these way too rich—maybe leave that experiment for brave souls.
- Don’t skip toasting the wraps. Trust me, tried it twice; limp wraps are not the move.
Lil’ Variations I’ve Tried (And One That Was A Bit Odd)
- Swap the chicken for leftover turkey after the holidays — works a treat.
- Add crumbled cooked bacon if you want smoky goodness (some days I do, some I don’t).
- One time I tried swapping in canned tuna for chicken, yeah… Not my best. Wouldn’t recommend, unless you love surprise fishiness.
- Broccoli instead of spinach gives a crunchier bite, but chop it small or you’ll fight the wrap shut!
Tools I Actually Use (And Honest Workarounds)
- A good skillet is perfect. Cast iron, if you have one, but any frying pan will do. In a pinch, I’ve used a saucepan — a bit awkward, but it did the trick!
- Sharp knife for the chicken. Or, just shred it with two forks if you’ve not bothered sharpening in weeks (guilty).
- Microwave for reheating wraps. Or your oven, or just leave them at room temp if you’re in a rush—it’s your world.
How I Store These (Though They Hardly Ever Last)
Pop any leftovers in an air-tight box in the fridge, and they’re good for about 2 days. I have to say though, in my house they never make it past breakfast the next day—someone always nicks the last one for a snack. Sometimes I warm leftovers in the oven to crisp ’em up, or just eat them cold, standing at the fridge. Either way, still tasty.
Serving These Bad Boys
I like to cut mine on a slight diagonal—looks posh, but takes no effort. We usually eat them with a quick little salad (rocket, tomatoes, bit of oil—job done), but if I’m feeling nice, I’ll set out little bowls of salsa, sour cream, or this garlicky yogurt dip my kids fight over. If you’re feeling all-out, a scattering of fresh herbs doesn’t go amiss either.
If I Could Offer Just One Tip (Okay, Maybe Two)
- Don’t rush toasting the wraps. I’ve tried shoving the heat up to high—ended up with burnt spots and unmelted cheese. Gently does it.
- Start with less garlic if you’re wary. I always add more, but you do you (or your colleagues will thank you the next day).
- Oh, and this one’s barely a tip, but: if your skillet is in the dishwasher and you’ve only got a baking tray, you can finish these in the oven at 200°C for about 8 min—comes out like a giant crispy hot pocket. I picked up this trick from a recipe here.
Questions I Actually Get
Do these freeze well?
Sure, you can freeze ’em, but the wraps sometimes crack a bit when reheated. I always freeze them wrapped in parchment. Honestly though, mine rarely make it to the freezer stage.
Is there a way to make these dairy-free?
Yeah, swap cream cheese for a vegan alternative, grab some plant cheese, and off you go! Maybe not my cup of tea, but a mate of mine swears by this vegan cheese recipe.
Can I make it spicier?
Oh, for sure—add a dash of chilli flakes or sliced jalapeño to the chicken filling. I sometimes do this after a long day, just to wake myself up. Or splash in some hot sauce before rolling, if you’ve got a favourite.
Tortilla alternatives?
Absolutely—collard greens, big lettuce leaves, or those egg wraps do the trick. I think they taste greener, but my mate from Liverpool loves ’em that way. Horses for courses, really.
How long do they last for packed lunches?
Ooh, good question. Mine are still good the next day, but the wrap can get a bit soft—line it with lettuce if you care. Personally, a slightly soggy wrap doesn’t bother me but I’m hardly the lunch police.
By the way—if you ever find a shortcut to getting cheese shreds not everywhere in the kitchen, let me know. I’ve tried every trick but that stuff seems to have a mind of its own. Oh well, just adds to the charm, right?
Ingredients
- 2 cups cooked chicken breast, shredded
- 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 or wraps
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions
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1Preheat a skillet or grill pan over medium heat and add olive oil.
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2In a bowl, mix together the shredded chicken, mozzarella cheese, cheddar cheese, cream cheese, minced garlic, parsley, salt, and pepper until well combined.
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3Divide the chicken and cheese mixture evenly among the low-carb tortillas. Roll each tortilla tightly to form wraps.
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4Place the wraps seam side down in the preheated skillet. Cook each wrap for 2-3 minutes per side, or until the wraps are golden brown and the cheese is melted.
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5Remove from skillet, slice in half, and serve hot. Garnish with extra parsley if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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