Hey, Have You Tried These Wraps Yet?

Right, so let me be straight with you—I stumble into making these Low Carb Cheesy Garlic Chicken Wraps about once a week, usually when the fridge is full of random bits and my brain is running low on creative fuel. The first time, I legit thought, ‘Eh, what’s the worst that could happen?’ Turns out, the worst that could happen is everyone starts demanding them on repeat and the dog sits by the oven like he’s expecting leftovers (there’s never any left, pal). Actually, last time I got halfway through before realising I’d forgotten the garlic, which is criminal if you ask me.

Why I Always Come Back to This (and Maybe You Will Too)

I make these whenever I can’t face another boring salad (I mean, salads are fine, but you know what I mean). My family goes wild for these because they’re cheesy, garlicky, and downright comforting without feeling heavy—you don’t get that bloaty, nap-needed-after feeling, which is a bonus. I’ve even made these for my mate John, who’s suspicious of anything labeled ‘low carb,’ and he practically licked the plate. Oddly satisfying! Sometimes I find the wrappers fight me while rolling—bit frustrating, but no one complains once they’re in the oven and start smelling like a proper Italian takeout. Oh, and if you sneak a bit of extra cheese inside, it becomes borderline illegal (in a good way).

What You’ll Need (Sort Of)

2 medium chicken breasts, cooked & shredded (rotisserie chicken works when I’m feeling lazy)
1 cup shredded mozzarella cheese (sometimes I mix in smoked cheddar—bit cheeky but delicious)
3-4 low carb tortillas (my gran swears by Mission Carb Balance, but I pick up whatever’s on sale)
2 big cloves of garlic, minced—don’t use the jarred stuff if you can help it (though sometimes I do anyway, shhh)
2 tbsp cream cheese (full fat if you ask me, but the light version is also ok)
1/2 tsp dried oregano (Italian seasoning is grand if that’s all you’ve got)
A handful of fresh spinach (totally optional, but it’s good for you, right?)
Salt & pepper to taste
Olive oil or spray for the pan

How I Throw These Together (Don’t Worry, It’s Easy)

Set your oven to 200°C / 400°F. The first time I made these, I forgot to preheat—no biggie but if you’re after golden wraps, it helps.
Mix your filling. Grab a big bowl, chuck in the shredded chicken, mozzarella, cream cheese, minced garlic (all of it—don’t be shy), dried oregano, handful of spinach if you’re using, and a few twists of salt & pepper. Mash it together. I always sneak a fingerful here. Come on—you know you do it too.
Assemble the wraps. Take your low carb tortillas, spoon a generous handful of the chicken mixture in a line down the middle. Roll ‘em up like a fat cigar. Don’t sweat if they’re a bit overstuffed or look rough around the edges (mine always do and it somehow adds charm). Place seam side down on a lined baking tray. I usually get between 3-4 wraps out of this, unless I go heavy on the cheese.
Brush the tops lightly with olive oil. Or use a spray, whatever. This is the step I sometimes try to skip and regret, because it really helps crisp things up. Trust me, don’t rush it like I did that one time—sad, pale wraps are a letdown.
Bake for about 10-12 minutes. Or until golden and the filling’s all gooey. If you peek and they’re not brown enough, give them another 2 minutes. Don’t worry if some filling oozes out the sides; those crunchy bits are my favourite.
Let them sit for 2 minutes. Or else you’ll burn the roof of your mouth—ask me how I know…

Some Things I’ve Learned the Messy Way

If you overstuff the wraps, just embrace the chaos. You’ll get some spillage, but the crispy cheese bits are worth it!
Pre-shredded cheese is fine (I know it has that anti-caking stuff), but grating a block feels more rewarding. If you’re not bothered, just grab the bag.
Sometimes the store is out of spinach, and honestly, it still works. I’ve even used leftover broccoli (chopped small)—tastes great, looks a bit odd.
The wraps look a little wonky pre-bake. Don’t worry; the oven sorts them out.

Things I’ve Tried (Because I Can’t Help Myself)

Add jalapeños: Tastes great if you want a kick. Wish I didn’t handle them right before rubbing my eye, though…
Use cauliflower tortillas: Actually, they fall apart. Wouldn’t recommend unless you’re feeling experimental and don’t mind a fork-and-knife job.
Buffalo chicken: Mixing in buffalo sauce with the filling is a winner if you like heat—just lower the added salt.

Don’t Have a Baking Tray? No Stress

I always say you need a baking tray, but once I made these right in a big frying pan (ovenproof is best, but I used a cheap supermarket one and survived). Worst case: lay them in a roasting tin, or I’ve done them on foil directly on the oven rack (bit messier, though—just put a tray underneath to catch stuff).

How Long will These Last? (Spoiler: Not Long)

Technically, you can keep these in the fridge for 2 days covered. Microwave or oven to reheat, but honestly, in my house it never lasts more than a day. Sometimes I honestly think they taste better cold, and I may or may not have eaten one straight from the fridge at midnight. Just saying.

What I Serve with These (Or Sometimes, Just Alone…)

I like these with a crisp side salad—just something crunchy, maybe some quick pickled onions if there’s time. My other go-to: a little dipping bowl of garlic yogurt sauce (because more garlic is always a good idea in my book). Sometimes, when I’m feeling wild, I’ll add a few oven-roasted cherry tomatoes. My nephew just dunks his in ketchup. Can’t win ‘em all.

My ‘Don’t Be Like Me’ Pro Tips

Do let them cool a bit out of the oven! I always burn my mouth from impatience. Every. Single. Time.
If you rush the mixing and leave big cream cheese lumps, they won’t melt right. Be thorough—saves disappointment later.
Use parchment paper or a silicone mat for baking if you can. Cleaning burnt cheese off a tray is the job I avoid at all costs (sometimes just buy a new tray… kidding, mostly).

So, Folks Have Asked—Here’s What I Tell Them

Can you meal prep these for lunch?

Oh, absolutely. They’re grand reheated, but wrap them in foil and reheat gently—don’t blast them or they go rubbery. Actually, I think they taste better the next day, but maybe that’s just me.

What if I don’t eat dairy?

Hmm, good one—so I tried using vegan cheese and a plant-based cream cheese once and it sort of worked, but didn’t get quite as melt-tastic. Still fine, but go in with low expectations.

Do these work with other meats?

Yep, I’ve done these with leftover turkey (post-Christmas, obviously) and even some roast pork. I wouldn’t do fish, personally, but hey, you do you!

My tortillas crack—what can I do?

If they’re fridge-cold, warm them for 10 seconds in the microwave under a damp paper towel. Or… just embrace the mess!

Is this a proper traditional wrap recipe?

I wouldn’t count on it—purists would probably faint. But it’s tasty, low carb, and keeps you full.

If you’re noodling about for more low carb homemade ideas, I use Ditch the Carbs for inspiration—lots of practical tips there! Oh, and if you need a garlic press (I know, gadgets…), check out the reviews here. Anyway—I hope you enjoy these wraps as much as I accidentally do, time and time again!

Low Carb Cheesy Garlic Chicken Wraps