Description
A quick and satisfying handheld meal featuring shredded chicken, melty cheese, and garlicky greens wrapped in a soft tortilla.
Ingredients
- 2 cups cooked Chicken breast, shredded or diced
- 1 handful Baby spinach, roughly chopped
- 2 cloves Garlic, minced
- 1 tbsp fresh Parsley, chopped
- Salt and pepper to taste
- 1 tbsp Olive oil
- 1/2 cup Cheddar cheese, shredded
- 1/4 cup Cream cheese, softened
- 1 cup Mozzarella cheese, shredded
- 4 large low-carb tortillas or wraps
Instructions
- In a medium bowl, add the cooked chicken, chopped baby spinach, minced garlic, chopped parsley, a pinch of salt, and some black pepper.
- Add the cheddar, cream cheese, and mozzarella to the bowl. Stir until the mixture is evenly combined and creamy.
- Warm a skillet over medium heat and add the olive oil to coat the surface.
- Place one tortilla in the skillet and spoon a quarter of the chicken-cheese mixture onto half of the tortilla. Spread it into an even layer.
- Fold the tortilla over the filling so it’s a half-moon. Cook for 2–3 minutes until the bottom is golden and crisp. Flip and cook the other side for another 2–3 minutes, pressing down gently so the cheese melts.
- Remove to a cutting board, let rest a minute, then slice in half and serve warm. Repeat with the remaining tortillas and filling.
Notes
Use rotisserie chicken to save time. Cold cream cheese can make rolling harder; use warm filling. Store cooled wraps in an airtight container for up to 3 days, or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American