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Low Carb Garlic Chicken Wraps

Crispy, cheesy, and packed with savory garlic chicken, these high-protein, low-carb wraps are ready in under 25 minutes for the perfect easy lunch or dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 wraps
Course: Lunch, Main Course
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 1 lb boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.5 tsp black pepper
Wrap Assembly
  • 4 large low-carb tortillas
  • 1 cup shredded mozzarella cheese
  • 3 cloves garlic minced
  • 0.25 cup mayonnaise or Greek yogurt
  • 2 tbsp fresh parsley chopped, divided
  • 1 tbsp olive oil for toasting the wraps

Equipment

  • Large skillet
  • Cutting Board
  • Mixing bowls
  • Spatula

Method
 

  1. Cut chicken breasts into bite-sized pieces and toss in a bowl with 1 tablespoon olive oil, Italian seasoning, smoked paprika, salt, and pepper.
  2. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-6 minutes until golden brown and cooked through.
  3. Reduce heat to medium-low. Add minced garlic to the skillet and sauté for 1 minute until fragrant. Toss with the chicken, then remove from heat.
  4. In a small bowl, mix mayonnaise (or yogurt) with half of the chopped parsley.
  5. Lay tortillas flat. Spread a thin layer of the mayo mixture in the center of each. Top evenly with the cooked garlic chicken and shredded mozzarella cheese.
  6. Sprinkle remaining parsley inside, then fold in the sides of the tortilla and roll tightly to form a wrap.
  7. Wipe the skillet clean, add remaining 1 tablespoon of olive oil, and return to medium heat. Place wraps seam-side down in the skillet.
  8. Cook for 2-3 minutes per side until the tortillas are golden brown, crispy, and the cheese is melted. Slice and serve immediately.

Notes

To prevent soggy wraps, make sure your chicken is patted dry before cooking and avoid overstuffing the tortillas.