Low Carb Cheesy Garlic Chicken Wraps
On a crisp October morning, I remember pulling a warm batch of Low Carb Cheesy Garlic Chicken Wraps from the oven, the aroma of garlic and melted cheese wrapping the kitchen in cozy comfort while leaves skittered past the door. This recipe became a reader favorite because it pairs fall’s comforting flavors with light, satisfying ingredients—perfect for home bakers who love seasonal treats and want something easy to share.
Introduction
These Low Carb Cheesy Garlic Chicken Wraps are ideal for lunchboxes, quick weeknight dinners, or a relaxed autumn brunch. The combination of tender shredded chicken, roasted garlic, and gooey cheese inside a low-carb wrap balances comfort and simplicity. If you enjoy variations on cheesy chicken, you might also like this detailed guide to other wraps and filling ideas from our friends at Fresh Leaf, where they explore similar flavor profiles in their cheesy garlic chicken wraps article.
Ingredients
Makes 6 wraps
- 2 cups cooked, shredded halal chicken (rotisserie or baked)
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 3 cloves garlic, roasted and mashed
- 3 tbsp cream cheese, softened
- 1/4 cup plain Greek yogurt
- 2 tbsp chopped fresh parsley
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 6 low-carb tortillas or flatbreads
For a richer slow-cooked filling option, you can adapt the chicken using staples from slow-cooker recipes like those in our best creamy chicken slow cooker round-up, which gives ideas for tender, shreddable chicken that work beautifully in these wraps.
Step-by-step instructions
- Prepare the chicken: If you’re not using leftover cooked chicken, season breasts with salt, pepper, and smoked paprika and bake at 375°F (190°C) for 20–25 minutes until cooked through, then shred.
- Roast the garlic: Wrap garlic cloves in foil with a drizzle of olive oil and roast at 400°F (205°C) for 20 minutes, then mash.
- Make the filling: In a large bowl, combine shredded chicken, roasted garlic, cream cheese, Greek yogurt, parsley, and both cheeses. Mix until creamy and well combined. Taste and adjust seasoning.
- Warm the tortillas: Heat each low-carb tortilla briefly in a dry skillet or microwave for 10 seconds to make them pliable.
- Assemble the wraps: Divide the filling among tortillas, spooning it down the center of each. Fold the sides in, then roll tightly.
- Crisp the wraps (optional): For a golden finish, brush lightly with olive oil and grill seam-side down in a skillet for 2–3 minutes per side until golden and the cheese begins to ooze.
- Serve: Slice on the diagonal and enjoy while warm.
If you like cooking methods that let flavors develop slowly, consider preparing the shredded chicken in a slow cooker for extra tenderness—the technique is similar to popular easy slow-cooker chicken recipes found here: best slow cooker chicken ideas.
Tips for success
- Use hot, freshly roasted garlic for the best mellow garlic flavor—it won’t overpower the wrap.
- Don’t overfill: Keep about an inch of space at the edges so you can roll tightly without the filling spilling.
- Heat the tortillas briefly to avoid cracking; a warm wrap seals better and feels more like a bakery treat.
- For a creamier texture, allow the filling to rest for 10 minutes so the cheeses meld.
- To prevent sogginess, drain any excess liquid from the shredded chicken before mixing.
A helpful flavor twist you might enjoy is inspired by fusion recipes—try a gentle miso-cream boost or serve with a light broth-based side similar to comforting bowls discussed in our creamy garlic chicken ramen post, which pairs well with simple wraps for a fuller meal.
Possible variations
- Gluten-free: Use certified gluten-free low-carb tortillas or make a lettuce wrap using butter lettuce leaves for a crisp, grain-free option.
- Streusel topping twist: For a playful sweet-savory fall take, top assembled wraps with a light savory streusel (buttery almond crumbs with rosemary) and bake briefly for crunch.
- Air-fryer finish: Crisp wraps in an air fryer at 370°F (188°C) for 4–6 minutes; check halfway. For a crunchy variant, see ideas for air-fryer mozzarella wrappers in this recipe inspiration: crunchy air-fryer chicken mozzarella wraps.
- Herb and spice swaps: Swap parsley for cilantro and add a squeeze of lime for a brighter profile, or stir in a pinch of chili flakes for heat.
Storage recommendations
- Refrigerate: Store cooled wraps in an airtight container for up to 3 days. Reheat in a skillet for best texture or in the oven at 350°F (175°C) until warmed through.
- Freeze: Wrap individually in parchment and foil, then freeze up to 2 months. Thaw overnight in the refrigerator and re-crisp in a skillet or oven.
- Make-ahead: Prepare the filling up to 48 hours ahead and assemble just before serving to keep tortillas from getting soggy.
Conclusion
These Low Carb Cheesy Garlic Chicken Wraps offer the cozy flavors of fall without the heaviness, blending garlic, melted cheese, and tender chicken into a wrap that feels like a seasonal treat. If you’d like a classic inspiration for a similar flavor profile, check this delightful recipe for Cheesy Garlic Chicken Wraps – Cooked & Loved, which complements the techniques used here.
Frequently Asked Questions (FAQs)
Q: Can I use rotisserie chicken for Low Carb Cheesy Garlic Chicken Wraps?
A: Yes—rotisserie chicken is a convenient, flavorful shortcut. Just shred and drain any excess juices before mixing with the filling.
Q: What low-carb tortillas are best for these wraps?
A: Look for tortillas made from almond flour, coconut flour, or blends designed to be low-carb. Warm them briefly to increase pliability and reduce cracking.
Q: Can I make these dairy-free?
A: For a dairy-free version, swap cheeses for melted dairy-free alternatives and use dairy-free cream cheese and yogurt substitutes. Texture will vary, but flavor remains lovely with roasted garlic and herbs.
Q: How can I make the wraps ahead for a party?
A: Prepare the filling and tortillas separately; assemble and grill just before serving. Alternatively, assemble and keep refrigerated for up to a day, then reheat in a skillet to refresh the crust.
Low Carb Cheesy Garlic Chicken Wraps
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Low Carb
Description
Cozy flavors of fall blend with tender chicken, roasted garlic, and gooey cheese in these delicious low-carb wraps.
Ingredients
- 2 cups cooked, shredded halal chicken (rotisserie or baked)
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 3 cloves garlic, roasted and mashed
- 3 tbsp cream cheese, softened
- 1/4 cup plain Greek yogurt
- 2 tbsp chopped fresh parsley
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 6 low-carb tortillas or flatbreads
Instructions
- Prepare the chicken: Season the chicken breasts with salt, pepper, and smoked paprika, then bake at 375°F (190°C) for 20–25 minutes until cooked through; shred.
- Roast the garlic: Wrap garlic cloves in foil with olive oil and roast at 400°F (205°C) for 20 minutes, then mash.
- Make the filling: In a large bowl, combine shredded chicken, roasted garlic, cream cheese, Greek yogurt, parsley, and both cheeses. Mix until creamy and well combined. Adjust seasoning to taste.
- Warm the tortillas: Heat each low-carb tortilla briefly in a dry skillet or microwave for 10 seconds to make them pliable.
- Assemble the wraps: Divide the filling among tortillas, spooning it down the center. Fold the sides in, then roll tightly.
- Crisp the wraps (optional): Brush wraps lightly with olive oil and grill seam-side down in a skillet for 2–3 minutes per side until golden and the cheese begins to ooze.
- Serve: Slice on the diagonal and enjoy while warm.
Notes
Use freshly roasted garlic for the best flavor, and don’t overfill the wraps to prevent spilling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American