Ingredients:

  • 2 cups cooked chicken breast, shredded (approx. 300g)
  • 4 oz full-fat cream cheese, softened (115g)
  • 3 cloves fresh garlic, minced
  • 1 cup shredded mozzarella cheese (112g)
  • 1/4 cup grated parmesan cheese (25g)
  • 1 tbsp fresh parsley, finely chopped (4g)
  • 1/2 tsp red pepper flakes
  • 2 large low-carb tortillas (approx. 60g each)
  • 1 tsp garlic powder
  • 1 tbsp butter or olive oil (14g)
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. In a medium mixing bowl, combine the softened cream cheese, minced garlic, shredded mozzarella, Parmesan, and parsley. Fold in the shredded chicken breast until every strand is coated in the velvety cheese mixture. Season with salt and pepper.
  2. Lay your low-carb tortillas flat. Distribute the chicken mixture evenly across the center of each wrap. Fold the left and right sides toward the center, then roll tightly from the bottom up. Ensure the seam is tucked tightly to prevent the cheese from escaping.
  3. Brush the outside of each wrap with a thin layer of olive oil or softened butter. Sprinkle the garlic powder and a pinch of salt/pepper over the exterior. Sear in a non-stick skillet over medium-high heat for 3-4 minutes per side until the exterior is golden brown and shattering.