Ingredients
Equipment
Method
Instructions
- First, get your skillet or a grill pan warming up over medium heat and add the tablespoon of olive oil. You want it nice and hot, but not smoking, to get that perfect golden-brown crust on the tortillas later.
- While the pan heats, grab a medium-sized bowl. This is where the magic happens. Combine your shredded chicken, mozzarella, cheddar, softened cream cheese, minced garlic, and chopped parsley. Give it a good mix until everything is evenly combined. Don't be shy with the salt and pepper here; season it to your liking.
- Now, lay out your four low-carb tortillas. Spoon the chicken and cheese mixture evenly onto each one. I like to place it slightly off-center to make rolling easier. Roll them up tightly, like a burrito, to keep all that cheesy goodness contained.
- Carefully place the wraps in your preheated skillet with the seam side facing down. This helps seal the wrap so it doesn't unroll while cooking. Let them cook for about 2 to 3 minutes on each side. You're looking for a beautiful golden-brown color and, most importantly, that gooey, melted cheese.
- Once they're perfectly toasted, remove them from the skillet. I like to let them rest for a minute before slicing them in half on a diagonal. It just looks better, you know? Garnish with a little extra parsley if you're feeling fancy, and serve them immediately while they're hot and melty.
Notes
For best results, use a rotisserie chicken as a time-saver. Ensure cream cheese is fully softened for a smooth filling. To get a crispy, non-soggy tortilla, use a moderately hot pan and press the wrap down gently with a spatula. To prevent the wrap from falling apart, do not overstuff it and place it seam-side down in the pan first to seal it. The recipe is versatile; feel free to substitute cheeses (provolone, pepper jack), add veggies (spinach, mushrooms), or use different proteins (turkey, pulled pork).