Description
These Hearty Low Carb Cheesy Garlic Chicken Wraps are a delicious, protein-packed meal perfect for a quick lunch or dinner. Tender chicken breast sautéed with garlic and spinach, combined with melted cheddar cheese, all wrapped in soft low carb tortillas. Easy to prepare and satisfying, these wraps offer a flavorful, low carbohydrate option for a wholesome meal.
Ingredients
Scale
Chicken and Vegetables
- 1 lb chicken breast, diced
- 4 cloves garlic, minced
- 2 cups fresh spinach
- Salt, to taste
- Pepper, to taste
Other Ingredients
- 2 tbsp olive oil (for sautéing)
- 1 cup shredded cheddar cheese
- 4 large low carb tortillas
- Fresh parsley, for garnish (optional)
Instructions
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the diced chicken seasoned with salt and pepper. Cook for about 7-8 minutes until the chicken is golden brown and cooked through.
- Add garlic: Stir in the minced garlic and cook for an additional minute, allowing the garlicky aroma to infuse the dish.
- Wilt the spinach: Toss in the fresh spinach and cook until it just wilts, about 2-3 minutes, melding it nicely with the chicken.
- Melt the cheese: Remove the skillet from heat and sprinkle the shredded cheddar cheese over the hot chicken and spinach mixture, letting it melt into the warm ingredients.
- Assemble the wraps: Spoon the cheesy chicken mixture onto each low carb tortilla. Fold each tortilla tightly to enclose the filling, creating a delicious wrap.
- Serve: Enjoy the wraps warm, optionally garnished with fresh parsley for extra color and fresh flavor.
Notes
- Use low carb tortillas to keep this meal keto-friendly and reduce carbohydrates.
- You can substitute cheddar cheese with mozzarella or pepper jack for a different flavor profile.
- For extra heat, add crushed red pepper flakes when sautéing the garlic.
- Make sure to cook chicken thoroughly to an internal temperature of 165°F (74°C) for safety.
- These wraps are best served immediately but can be reheated gently in a skillet or microwave.
