Ingredients:

  • 1 lb (450g) Chicken breast, finely diced
  • 2 tbsp (28g) Unsalted butter
  • 4 cloves (12g) Garlic, minced
  • 1 cup (115g) Shredded Mozzarella cheese
  • 1/2 cup (55g) Shredded Parmesan cheese
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper
  • 1 tsp (2g) Dried oregano
  • 4 Low carb tortillas
  • 1 tbsp (14g) Butter

Instructions:

  1. Heat 2 tbsp (28g) of butter in your 12 inch non stick skillet over medium high heat.
  2. Add the diced chicken breast to the pan. Note: Don't overcrowd the pan or the chicken will steam instead of brown.
  3. Season the chicken with 1/2 tsp (3g) salt, 1/4 tsp (1g) black pepper, and 1 tsp (2g) dried oregano.
  4. Cook for 5-7 minutes until the chicken is opaque and lightly browned.
  5. Reduce the heat to medium.
  6. Stir in the 4 cloves (12g) of minced garlic and cook for 60 seconds until you can smell it filling the room.
  7. Fold in the 1 cup (115g) Mozzarella and 1/2 cup (55g) Parmesan. Stir constantly for about 1 minute until the cheese is fully melted and velvety.
  8. Remove the chicken mixture from the skillet and set it aside on a plate.
  9. Wipe the pan clean with a paper towel and add the remaining 1 tbsp (14g) of butter.
  10. Place one low carb tortilla in the pan. Add a portion of the chicken mixture to the center and fold it into a wrap.
  11. Sear for 1-2 minutes per side until the tortilla is crisp and mahogany colored.