Low Carb Cheesy Garlic Chicken Wraps (Printable Version)
Tender spiced chicken with melted mozzarella and cheddar, fresh veggies, and creamy garlic sauce in low-carb tortillas.
# What You'll Need:
→ For the Chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), sliced into strips
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon dried oregano
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper
→ For the Wraps
08 - 4 large low-carb tortillas or wraps (gluten-free if needed)
09 - 1 cup (3.5 oz) shredded mozzarella cheese
10 - ½ cup (1.75 oz) shredded cheddar cheese
11 - 1 cup (1.5 oz) fresh baby spinach leaves
12 - ½ small red onion, thinly sliced
13 - 1 medium tomato, diced
→ For the Garlic Sauce
14 - ¼ cup (2 oz) Greek yogurt
15 - 1 tablespoon mayonnaise
16 - 1 small clove garlic, finely minced
17 - 2 teaspoons lemon juice
18 - Salt and pepper, to taste
# Method:
01 - Combine the chicken strips with olive oil, minced garlic, smoked paprika, oregano, salt, and pepper in a medium bowl. Toss thoroughly to ensure even coating.
02 - Heat a large skillet or grill pan over medium-high heat. Add the seasoned chicken and cook for 5–7 minutes, stirring occasionally, until cooked through and lightly golden. Remove from heat and set aside.
03 - In a small bowl, whisk together Greek yogurt, mayonnaise, minced garlic, lemon juice, salt, and pepper until smooth and well combined.
04 - Lay out each low-carb tortilla. Distribute a quarter of the mozzarella and cheddar cheese in the center of each wrap.
05 - Top the cheese with a portion of the cooked chicken, spinach, red onion, and diced tomato. Drizzle with the prepared garlic sauce.
06 - Fold in the sides of each tortilla and roll up tightly to secure the filling inside.
07 - For a crispy exterior, place wraps seam-side down in a dry skillet over medium heat for 1–2 minutes per side until golden and cheese is melted.
08 - Slice each wrap in half diagonally and serve immediately while warm.
# Chef's Tips:
01 -
- The melted cheese and garlic chicken combo is ridiculously satisfying
- Ready in 30 minutes but tastes like something from a restaurant
02 -
- Overcrowding the pan when cooking chicken causes steaming instead of searing
- Letting the wraps rest for a minute before slicing keeps everything intact
03 -
- Use a rotisserie chicken to cut prep time to 10 minutes
- Double the garlic sauce and use it as a veggie dip later