Cozy Evening Low Carb Wrap (Printable)

A warm wrap packed with tender chicken, roasted veggies, and creamy herbs, ideal for a comforting evening dish.

# List of ingredients:

→ Protein

01 - 2 small boneless skinless chicken breasts (approximately 10.5 ounces)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - Salt and freshly ground black pepper to taste

→ Vegetables

06 - 1 small zucchini sliced
07 - 1 red bell pepper sliced
08 - 1/2 red onion sliced

→ Wraps

09 - 2 large low-carb tortilla wraps gluten-free if necessary

→ Herb Spread

10 - 3 tablespoons cream cheese softened
11 - 1 tablespoon plain Greek yogurt
12 - 1 tablespoon fresh chives finely chopped
13 - 1 teaspoon fresh parsley finely chopped
14 - 1/2 teaspoon fresh lemon juice

→ Toppings

15 - 1 small handful fresh baby spinach leaves
16 - 1/4 cup shredded sharp cheddar cheese optional

# Steps:

01 - Preheat your oven to 400°F for optimal roasting temperature.
02 - Combine sliced zucchini bell pepper and red onion in a mixing bowl. Drizzle with 1/2 tablespoon olive oil and season generously with salt and pepper. Toss until evenly coated then spread vegetables in a single layer on a rimmed baking sheet.
03 - Place baking sheet in preheated oven and roast vegetables for 15-18 minutes until tender and edges begin to caramelize. Remove from oven and set aside.
04 - While vegetables roast pat chicken breasts dry with paper towels. Rub remaining 1/2 tablespoon olive oil over chicken then season evenly with smoked paprika garlic powder salt and pepper on both sides.
05 - Heat a grill pan or heavy skillet over medium-high heat until hot. Add seasoned chicken and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a cutting board and let rest for 2 minutes before slicing thinly against the grain.
06 - In a small bowl combine softened cream cheese Greek yogurt chopped chives parsley and lemon juice. Whisk vigorously until completely smooth and well incorporated.
07 - Briefly warm each tortilla wrap in a dry skillet over medium heat for 15-20 seconds per side or microwave for 10-15 seconds until pliable.
08 - Spread prepared herb mixture evenly over the surface of each warm wrap. Layer fresh spinach leaves roasted vegetables sliced chicken and cheddar cheese if using across the center portion of each tortilla.
09 - Fold in the sides of each wrap then roll tightly from bottom to top enclosing filling completely. Slice each wrap in half diagonally and serve immediately while warm.

# Expert Advice:

01 -
  • The roasted vegetables develop this incredible sweetness that pairs perfectly with the creamy herb spread
  • Everything comes together in under 40 minutes without sacrificing that slow-cooked flavor
  • You can easily swap proteins based on what you have in your fridge
02 -
  • Overcrowding the baking sheet with vegetables prevents proper roasting, so use two pans if needed
  • Slicing the chicken immediately makes it lose juices, so always let it rest for those crucial 2 minutes
  • Cold wraps crack and break, so warming them first is not optional if you want a neat roll
03 -
  • Use a grill pan if you have one to get those attractive char marks on the chicken
  • Extra roasted vegetables from the night before make this even faster on busy days

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