1-First step: Preheat the pan and warm the tortillas Set a skillet or grill pan over medium heat and add 1 tablespoon olive oil. Let the pan heat while you get the filling ready. Warm the 4 low-carb tortillas in the microwave for 10 to 15 seconds so they become soft and easier to roll without cracking.

2-Second step: Mix the cheesy chicken filling In a mixing bowl, combine the 2 cups of shredded chicken, 1 cup mozzarella cheese, 1/2 cup cheddar cheese, 1/4 cup softened cream cheese, 2 minced garlic cloves, 1 tablespoon chopped parsley, salt, and pepper. If you want to add the optional handful of baby spinach, mix it in now. Stir until everything is evenly combined and the cream cheese is fully worked into the filling. The filling should look creamy, thick, and easy to spoon. If your cream cheese is too cold, it can clump. I usually let it sit on the counter while I shred the chicken or warm the tortillas so it softens enough to mix smoothly.

3-Third step: Fill each tortilla evenly Lay the tortillas on a clean surface and divide the mixture evenly among them. Use about 1/2 cup of filling per tortilla, placing it in the center of each one. Try not to overfill them. It is tempting to stuff in extra, but too much filling can cause the wraps to split when you roll and cook them. Once the filling is in place, fold in the sides and roll each tortilla tightly from the bottom up. A snug roll helps the wrap stay together in the pan and gives you a neater final shape.

4-Fourth step: Cook until golden and melty Place each wrap seam-side down in the hot skillet. Let them cook for 2 to 3 minutes on the first side without moving them too soon. This helps the outside get crisp and golden brown. Then flip carefully and cook the second side for another 2 to 3 minutes until the tortilla is browned and the cheese inside is melted. If you are using a grill pan, you will get nice marks on the outside, which makes the wraps look extra appealing. Keep the heat at medium so the tortilla browns before the cheese leaks out. If the pan is too hot, the outside can burn before the filling warms through.

5-Final step: Slice and serve Transfer the cooked wraps to a cutting board and let them rest for about a minute. Slice each one in half diagonally for a clean, restaurant-style finish. Serve them hot while the cheese is still gooey and the tortilla is crisp on the outside.