I’m sharing my Keto Cheesy Garlic Chicken Wraps recipe so you can see how I combine chicken, cheese and garlic into a low-carb lunch or dinner that includes full macros for easy meal planning.

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I love recipes that feel indulgent but stay low carb, and Keto Cheesy Garlic Chicken Wraps do exactly that. The punch of garlic and the creamy tang of cream cheese make each bite way more interesting than your usual lunch.

It is gooey and bright at once, with little surprises of texture that keep me coming back, even when I should be eating plain salad. This is one of those Creamy Keto Recipes I grab for when time is short, and it works great as a Super Easy Keto Dinner that doesnt demand much planning.

Try it when you want something different.

Ingredients

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Chicken, protein packed, keeps you full, mild flavor so it soaks up garlic and cheese.
Cream cheese, rich and creamy, adds fat for keto, makes filling silky and tangy.
Sharp cheddar, bold flavor boosts savory notes, gives melty, slightly tangy bite.
Mozzarella, stretchy mild cheese, balances sharpness and adds gooey texture.
Low carb tortillas, lower carbs than regular wraps, keep it keto friendly.
Garlic, aromatic, brings pungent savory punch, supports immune system a bit.
Olive oil, heart healthy fats, helps brown chicken and carry flavors.
Spinach or romaine, adds fresh crunch and fiber, keeps wraps from feeling heavy.

Ingredient Quantities

1 lb boneless skinless chicken breasts cut into thin strips

1 tbsp olive oil

1 tbsp butter

2 cloves garlic minced

1 tsp garlic powder (optional)

1 tsp salt

1/2 tsp black pepper

1 tsp Italian seasoning

4 oz cream cheese softened about 1/2 cup

1 cup shredded sharp cheddar cheese about 4 oz

1/2 cup shredded mozzarella about 2 oz

4 large low carb tortillas 8 to 10 inch

1 cup shredded romaine or baby spinach optional for freshness

1/4 cup sliced green onions or chopped parsley optional for garnish

2 tbsp sour cream or low carb ranch for serving optional

How to Make this

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1. Pat 1 lb boneless skinless chicken breasts dry and cut into thin strips, then season with 1 tsp salt, 1/2 tsp black pepper, 1 tsp Italian seasoning and 1 tsp garlic powder if using.

2. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium high heat until butter foams, add the chicken strips in a single layer and cook about 4 to 6 minutes, turning so they brown and cook through.

3. Push the chicken to one side, add 2 cloves minced garlic to the hot pan and cook about 30 seconds until fragrant, then stir everything together so the garlic coats the chicken.

4. Reduce heat to low and add about 4 oz softened cream cheese, 1 cup shredded sharp cheddar and 1/2 cup shredded mozzarella; stir constantly until cheeses melt and form a creamy sauce that coats the chicken — if it seems too thick scrape a little of the pan juices to loosen it.

5. Taste and adjust seasoning, adding a pinch more salt or pepper if needed.

6. Warm 4 large low carb tortillas (8 to 10 inch) in a dry skillet or microwave until pliable.

7. Divide the cheesy garlic chicken between the tortillas, add 1 cup shredded romaine or baby spinach if you want freshness, sprinkle 1/4 cup sliced green onions or chopped parsley for garnish and dollop 2 tbsp sour cream or low carb ranch if using.

8. Roll each tortilla tightly; for a crisp finish place seam side down in a hot skillet for 1 to 2 minutes per side until golden and sealed.

9. Slice each wrap in half on the diagonal and serve hot with extra sour cream or ranch on the side.

10. Leftovers keep well in the fridge for 3 days and reheat in a skillet to keep the tortilla crisp, though they’re still pretty good cold for a quick lunch.

Equipment Needed

1. Large skillet (nonstick or cast iron, 10 to 12 inch) for browning chicken and melting cheese
2. Spatula or tongs to turn the chicken and press tortillas
3. Chefs knife and cutting board for slicing chicken and mincing garlic
4. Measuring spoons plus a 1/2 cup or 1 cup measuring cup for cheeses and liquids
5. Small bowl or plate for the seasoned chicken or softened cream cheese, dont overcrowd it
6. Silicone spatula or wooden spoon to stir the creamy sauce constantly
7. Cheese grater (if using block cheese) or pre-shredded cheese on hand
8. Second skillet or microwave and a microwave safe plate to warm tortillas
9. Paper towels to pat chicken dry and wipe up any spills

FAQ

Q: Can I use a different kind of chicken or leftover rotisserie chicken? A: Yes, absolutely. Chicken thighs, shredded rotisserie or even cooked ground chicken/turkey work fine. Adjust cooking time for raw thighs (they take a bit longer) and shredded rotisserie just needs to be warmed with the cream cheese and spices.

Q: How do I keep these wraps low carb and not soggy? A: Use low carb tortillas or make lettuce wraps. To avoid sogginess dont assemble until you're ready to eat, or keep the cheesy chicken filling separate in the fridge and fill tortillas when reheating.

Q: What temperature/time should the chicken reach so it's safe to eat? A: Cook strips until there's no pink and the internal temperature hits 165°F (74°C). For thin strips that's usually about 6 to 8 minutes total on medium high heat, but use a thermometer if you're not sure.

Q: Best way to reheat without ruining texture? A: Skillet on medium heat or a 350°F oven for 8 to 10 minutes gives the best texture. Microwaves make tortillas soggy. If you want a crispy top, pop under the broiler 30 to 90 seconds but watch closely.

Q: Can I make these dairy free or swap cheeses? A: You can try dairy free cream cheese and vegan shredded cheeses, but texture and melt will change. For different flavors use Monterey Jack, pepper jack, or Colby instead of cheddar, any will still be tasty.

Q: How long will leftovers last and can I freeze them? A: Store filling in an airtight container in the fridge 3 to 4 days. You can freeze the cooked filling up to 2 months, thaw in the fridge overnight and reheat. Tortillas dont freeze well after being filled, they get soggy, so freeze just the filling.

Keto Cheesy Garlic Chicken Wraps Recipe Substitutions and Variations

Chicken breasts: swap for boneless skinless thighs if you want juicier, more forgiving meat, or use peeled shrimp for a faster cook time; thighs may need a minute or two more, shrimp only 3-4 minutes.
Cream cheese: use mascarpone or full fat ricotta for the same creamy texture, or stir 1/2 cup Greek yogurt with 2 tbsp butter if you want a tangy lighter option.
Sharp cheddar: swap for Monterey Jack, Colby, or pepper jack for great melt and flavor, use same weight — pepper jack adds a little kick.
Low carb tortillas: use large romaine or butter lettuce leaves for a carb free wrap, or try cloud bread or almond flour tortillas if you want something more bread like.

Pro Tips

1) Cook the chicken in a single layer and dont crowd the pan — if the strips pile up they steam instead of browning, so do it in batches if needed for better crust and juicier meat.

2) Get the cream cheese fully softened and melt the cheeses over low heat while stirring constantly, that way the sauce stays silky; if it gets too thick loosen it with a spoonful of reserved pan juices or a splash of milk, not more heat.

3) Use freshly shredded cheddar from a block instead of pre-shredded bags, they have no anti caking stuff so they melt creamier and the texture is way better.

4) Warm tortillas until pliable (a few seconds in the microwave wrapped in a damp towel or quick dry skillet) then seal the wraps seam side down in a hot skillet for a minute or two to crisp — leftovers reheat best in a skillet not the microwave so they stay crunchy.

Keto Cheesy Garlic Chicken Wraps Recipe

Recipe by Sarah level

0.0 from 0 votes

I'm sharing my Keto Cheesy Garlic Chicken Wraps recipe so you can see how I combine chicken, cheese and garlic into a low-carb lunch or dinner that includes full macros for easy meal planning.

Servings

servings

Calories

630

kcal

Equipment: 1. Large skillet (nonstick or cast iron, 10 to 12 inch) for browning chicken and melting cheese
2. Spatula or tongs to turn the chicken and press tortillas
3. Chefs knife and cutting board for slicing chicken and mincing garlic
4. Measuring spoons plus a 1/2 cup or 1 cup measuring cup for cheeses and liquids
5. Small bowl or plate for the seasoned chicken or softened cream cheese, dont overcrowd it
6. Silicone spatula or wooden spoon to stir the creamy sauce constantly
7. Cheese grater (if using block cheese) or pre-shredded cheese on hand
8. Second skillet or microwave and a microwave safe plate to warm tortillas
9. Paper towels to pat chicken dry and wipe up any spills

Ingredients

1 lb boneless skinless chicken breasts cut into thin strips
1 tbsp olive oil
1 tbsp butter
2 cloves garlic minced
1 tsp garlic powder (optional)
1 tsp salt
1/2 tsp black pepper
1 tsp Italian seasoning
4 oz cream cheese softened about 1/2 cup
1 cup shredded sharp cheddar cheese about 4 oz
1/2 cup shredded mozzarella about 2 oz
4 large low carb tortillas 8 to 10 inch
1 cup shredded romaine or baby spinach optional for freshness
1/4 cup sliced green onions or chopped parsley optional for garnish
2 tbsp sour cream or low carb ranch for serving optional

Directions

Pat 1 lb boneless skinless chicken breasts dry and cut into thin strips, then season with 1 tsp salt, 1/2 tsp black pepper, 1 tsp Italian seasoning and 1 tsp garlic powder if using.
Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium high heat until butter foams, add the chicken strips in a single layer and cook about 4 to 6 minutes, turning so they brown and cook through.
Push the chicken to one side, add 2 cloves minced garlic to the hot pan and cook about 30 seconds until fragrant, then stir everything together so the garlic coats the chicken.
Reduce heat to low and add about 4 oz softened cream cheese, 1 cup shredded sharp cheddar and 1/2 cup shredded mozzarella; stir constantly until cheeses melt and form a creamy sauce that coats the chicken — if it seems too thick scrape a little of the pan juices to loosen it.
Taste and adjust seasoning, adding a pinch more salt or pepper if needed.
Warm 4 large low carb tortillas (8 to 10 inch) in a dry skillet or microwave until pliable.
Divide the cheesy garlic chicken between the tortillas, add 1 cup shredded romaine or baby spinach if you want freshness, sprinkle 1/4 cup sliced green onions or chopped parsley for garnish and dollop 2 tbsp sour cream or low carb ranch if using.
Roll each tortilla tightly; for a crisp finish place seam side down in a hot skillet for 1 to 2 minutes per side until golden and sealed.
Slice each wrap in half on the diagonal and serve hot with extra sour cream or ranch on the side.
Leftovers keep well in the fridge for 3 days and reheat in a skillet to keep the tortilla crisp, though they’re still pretty good cold for a quick lunch.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.