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High Protein Low Carb Cheesy Garlic Chicken Wraps

High Protein Low Carb Cheesy Garlic Chicken Wraps - recipe card
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Tender, seasoned chicken breast strips wrapped in a gooey, garlicky cheese blend and tucked into low-carb tortillas, then seared until golden and crispy. Each wrap delivers a satisfying crunch with a molten, savory center—perfect for a high-protein, low-carb meal that feels indulgent.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken breast, cut into 1/2-inch strips
  • 1/2 tsp kosher salt, plus more for seasoning
  • 1/4 tsp black pepper, freshly ground
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 tbsp olive oil, divided
  • 4 low-carb flour tortillas (8-inch, ~50g each, net carbs 3-4g per tortilla)
  • 1 cup (4 oz / 113g) part-skim mozzarella cheese, shredded
  • 1/2 cup (2 oz / 57g) sharp cheddar cheese, shredded
  • 1/4 cup (2 oz / 57g) cream cheese, softened to room temperature
  • 2 tbsp unsalted butter, melted
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, finely chopped (optional, for garnish)
  • 1/4 cup (4 tbsp) low-carb marinara or sugar-free tomato sauce (optional, for dipping)

Instructions

  1. Place the chicken strips in a medium bowl. Sprinkle with 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Toss well to coat evenly. Let sit at room temperature for 10 minutes while you prepare the cheese mixture.
  2. In a small bowl, combine the softened cream cheese, shredded mozzarella, and shredded cheddar. Mix with a spatula until well blended. Set aside.
  3. In a small microwave-safe bowl, combine the melted butter and minced garlic. Microwave for 20 seconds until fragrant. Set aside.
  4. Heat 1 tbsp of olive oil in a large non-stick skillet over medium-high heat. When the oil shimmers, add the seasoned chicken strips in a single layer, being careful not to overcrowd. Sear for 4-5 minutes per side, until the chicken is golden brown on the outside and cooked through (internal temperature reaches 165°F / 74°C). Transfer to a plate and let rest for 5 minutes.
  5. While the chicken rests, lay the 4 tortillas flat on a clean work surface. Divide the cheese mixture equally among the tortillas, spreading it over the bottom half of each tortilla, leaving a 1-inch border.
  6. After resting, chop the chicken strips into bite-sized pieces (about 1/2-inch pieces). Evenly distribute the chicken over the cheese mixture on each tortilla.
  7. Fold the bottom edge of each tortilla over the filling, then fold in the sides, and roll tightly into a burrito shape. Ensure the seam is tucked underneath.
  8. Wipe out the skillet with a paper towel and return to medium heat. Add the remaining 1 tbsp olive oil. Place the wraps seam-side down in the skillet (working in batches if needed). Cook for 3-4 minutes per side, until golden brown and crispy, pressing gently with a spatula. Remove from the skillet and let rest for 2 minutes before slicing.
  9. While the wraps cook, mix the melted garlic butter with the parsley. Brush the top of each warm wrap with the garlic butter.
  10. Slice each wrap in half on a diagonal and serve immediately with optional marinara dip. Enjoy the crispy exterior and gooey, garlicky center.
  11. Storage: Store leftover wraps in an airtight container in the refrigerator for up to 3 days.
  12. Freezing: Wrap each cooled wrap individually in plastic wrap and place in a freezer-safe bag for up to 2 months.
  13. Reheating: For best results, reheat in a skillet over medium heat for 2-3 minutes per side, or in an air fryer at 375°F (190°C) for 5-6 minutes until crispy. Microwave is not recommended as it will make the tortilla soggy.
  14. Tip: If you prefer a spicier kick, add a pinch of red pepper flakes to the cheese mixture or serve with pickled jalapeños.

Notes

Storage: Wrap leftovers tightly in foil or an airtight container and refrigerate for up to 3 days. Freezing: Wrap each cooled wrap individually in plastic wrap and place in a freezer-safe bag for up to 2 months. Reheating: For best results, reheat in a skillet over medium heat for 2-3 minutes per side, or in an air fryer at 375°F (190°C) for 5-6 minutes until crispy. Microwave is not recommended as it will make the tortilla soggy.

Nutrition

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