Ingredients:

  • 450g cooked chicken breast, shredded
  • 3 cloves garlic, minced
  • 15g unsalted butter
  • 115g cream cheese, softened
  • 100g shredded mozzarella cheese
  • 30g grated Parmesan cheese
  • 2g red pepper flakes
  • 10g fresh parsley, finely chopped
  • 4 large low-carb tortillas (approx 50g each)
  • 15ml avocado oil
  • 40g extra shredded mozzarella cheese for assembly

Instructions:

  1. Prep the chicken. Shred 450g cooked chicken breast into bite-sized pieces and place in a medium mixing bowl. Note: Finer shreds hold the cheese better than large chunks.
  2. Bloom the garlic. Melt 15g butter in a small pan over medium heat. Add 3 minced garlic cloves and sauté for 60-90 seconds until pale straw colored and fragrant.
  3. Create the binder. Add the hot garlic butter, 115g softened cream cheese, 100g mozzarella, 30g parmesan, 2g red pepper flakes, and 10g parsley to the chicken.
  4. Mix thoroughly. Fold the ingredients together until the chicken is completely cloaked in a velvety white sauce.
  5. Apply the glue. Lay 4 low carb tortillas flat. Sprinkle 10g of the extra mozzarella in the center of each. Note: This prevents the wrap from sliding during the sear.
  6. Load and roll. Divide the chicken mixture evenly across the 4 tortillas. Fold the sides in and roll tightly until the seam is tucked firmly underneath.
  7. Heat the pan. Add 15ml avocado oil to your large skillet over medium high heat. Wait 60 seconds until the oil shimmers and flows like water.
  8. The first sear. Place wraps seam side down. Cook for 2-3 minutes until the bottom is mahogany colored and rigid.
  9. The flip. Carefully turn the wraps and sear the other side for another 2 minutes until the cheese inside starts to visible bubble at the edges.
  10. Rest and serve. Remove from heat and let sit for 2 minutes. Note: This allows the cheese to set so it doesn't gush out when you bite in.