Save to Pinterest I stumbled onto this combination during a hectic weeknight when the fridge was full of random leftovers and zero inspiration. The smell of garlic hitting warm cheese filled the entire kitchen, and suddenly my husband was hovering over the stove asking when we could eat. These wraps have become our emergency backup, the thing I make when time is tight but comfort food is non-negotiable.
Last Tuesday, my sister popped over unexpectedly and caught me mid assembly. She watched me roll these up, skepticism written all over her face, until I handed her one fresh from the pan. She ate two standing right there at the counter and demanded I text her the recipe before she even made it to her car.
Ingredients
- 2 cups cooked chicken breast, shredded: Rotisserie chicken works beautifully here, or use leftover baked chicken from earlier in the week
- 1/2 cup shredded mozzarella cheese: This is your melty cheese that creates those gorgeous cheese pulls when you bite in
- 1/2 cup shredded cheddar cheese: Brings a sharp bite that cuts through the richness of the cream cheese
- 1/4 cup cream cheese, softened: The secret binding agent that keeps the filling creamy instead of crumbly
- 2 cloves garlic, minced: Fresh garlic makes all the difference here, jarred garlic is too mild
- 1 tablespoon fresh parsley, chopped: Adds a bright herbal note that lightens up all that cheese
- Salt and pepper, to taste: Dont be shy with the seasoning since the tortillas are on the bland side
- 4 large low-carb tortillas: Mission and La Tortilla Factory both make excellent options that actually fold without cracking
- 1 tablespoon olive oil: Helps achieve that golden crispy exterior on the tortillas
Instructions
- Preheat your skillet:
- Get a grill pan or regular skillet warming over medium heat while you prep everything else, then swirl in the olive oil to coat the bottom evenly
- Mix the filling:
- Combine the shredded chicken, both cheeses, cream cheese, garlic, parsley, salt and pepper in a bowl until every shred of chicken is coated in that cheesy mixture
- Roll them up:
- Divide the filling into four portions and place each in the center of a tortilla, then fold in the sides and roll tightly like a burrito so nothing escapes during cooking
- Get them golden:
- Cook seam side down first to help seal them, then flip after two to three minutes when the underside is golden brown and crisp
- Finish and serve:
- Give them another two to three minutes on the second side until the cheese inside is completely melted, then slice diagonally and serve while they are still hot and crispy
Save to Pinterest My youngest daughter who swears she hates anything keto tried one bite and immediately asked if these could go in her regular lunch rotation. Watching her sneak seconds while pretending she was not that interested was probably my proudest parenting moment this month.
Making These Your Own
I have discovered that a pinch of smoked paprika in the filling adds this subtle smoky depth that makes people wonder what exactly makes these so addictive. Sometimes I throw in chopped jalapeños when I want something with a little kick.
Perfect Pairings
A crisp cucumber salad with vinegar and dill cuts through all that rich cheese perfectly. On lazy nights I just serve them with some ranch dressing for dipping and call it dinner.
Make Ahead Magic
You can mix up the filling a day ahead and keep it in the refrigerator, which actually helps the flavors meld together even better. Just let it come to room temperature for about 20 minutes before assembling, as cold filling takes longer to heat through and can burn the tortilla before the center gets hot.
- These reheat surprisingly well in the oven at 350 for about 10 minutes
- The filling works just as well stuffed into bell peppers if you are completely tortilla-free
- Double the recipe and freeze the assembled wraps before cooking for emergency meals
Save to Pinterest There is something deeply satisfying about food that feels indulgent but fits your lifestyle without any compromise. These wraps have saved dinner more times than I can count.
Common Recipe Questions
- → Can I use rotisserie chicken for these wraps?
Absolutely. Rotisserie chicken works perfectly and actually enhances the flavor with its seasoning. Simply shred about 2 cups worth, removing skin and bones. This shortcut reduces prep time even further while maintaining the tender texture that makes these wraps so satisfying.
- → What's the best way to prevent the tortillas from tearing?
Allow your tortillas to come to room temperature before rolling. If they're cold from the refrigerator, microwave them for 15-20 seconds wrapped in a damp paper towel. This makes them pliable and less likely to crack. Don't overfill the center—leave about an inch border on each side for easy rolling.
- → Can I make these ahead of time for meal prep?
You can prepare the filling up to 2 days in advance and store it in an airtight container in the refrigerator. For best results, assemble and cook the wraps just before serving. If you need to reheat already-cooked wraps, warm them in a skillet over medium-low heat or in a 350°F oven for about 10 minutes to recrisp the exterior.
- → Are there other keto-friendly tortilla options?
Beyond traditional low-carb tortillas, try coconut wraps, almond flour tortillas, or even large lettuce leaves for a lighter version. Some brands like Mission and Ole make excellent keto-certified tortillas with just 4-6 net carbs each. Always check the label to ensure they fit your daily carb allowance.
- → What dipping sauces pair well with these wraps?
Ranch, blue cheese, or garlic aioli complement the cheesy filling beautifully. For a spicy kick, try sriracha mayo or a buffalo sauce. A simple sour cream mixed with chopped fresh herbs and a squeeze of lime adds brightness. Keto-friendly marinara or pesto also work wonderfully as dipping options.
- → How do I know when the wraps are perfectly cooked?
Look for deep golden-brown grill marks on both sides—the tortilla should feel crispy and make a hollow sound when tapped. The cheese should be fully melted and bubbling slightly at the edges. This typically takes 2-3 minutes per side over medium heat. Avoid cooking too high or the tortilla may burn before the cheese melts through.