Ingredients
Scale
- 2 cups cooked chicken breast, shredded (or rotisserie chicken)
- 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
- 1 handful baby spinach (optional)
Instructions
- Preheat a skillet or grill pan over medium heat and add olive oil.
- Warm the tortillas in the microwave for 10–15 seconds covered with a damp paper towel to prevent cracking.
- In a large mixing bowl combine shredded chicken, mozzarella, cheddar, cream cheese, minced garlic, parsley, salt, and pepper.
- If using spinach, add it to the mixture and stir until everything is evenly coated.
- Divide the chicken mixture evenly among the four tortillas, placing about 1/2 cup in the center of each.
- Roll each tortilla tightly, tucking in the sides to form secure wraps.
- Place the wraps seam-side down in the hot skillet.
- Cook for 2–3 minutes per side until golden brown and the cheese is melted.
- Remove from the skillet, slice diagonally, and serve hot.
Notes
- Do not overfill the wraps to prevent them from splitting.
- Toasting the wraps in the skillet gives the best texture and flavor.
- Try different cheeses for variation.
- Warm tortillas before filling to prevent cracking.
- You can substitute leftover turkey for chicken or add crumbled bacon for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American