Start by flattening the chicken breasts to ensure even cooking. Season both sides generously with salt and pepper. Preheat your skillet over medium heat.

Once your skillet is hot, add a splash of olive oil and carefully place the seasoned chicken breasts in the pan. Cook for about 5–7 minutes on each side until golden brown and cooked through.

In the same skillet, lower the heat slightly and add more olive oil if needed. Stir in minced garlic and sauté for about 30 seconds until fragrant and golden.

Chop the cooked chicken and combine it in a bowl with cream cheese, shredded mozzarella, shredded cheddar, chopped parsley, and a pinch of salt and pepper. Mix until well incorporated.

In the same skillet, add a handful of fresh spinach and sauté for just 1–2 minutes until wilted.

Lay your warmed low-carb tortillas on a clean surface. Spoon a generous amount of the chicken filling and wilted spinach onto each tortilla, then roll tightly.

Return the skillet to medium heat and place the rolled wraps seam-side down. Cook for about 2–3 minutes until crispy and golden brown on one side. Gently flip and cook for another 2–3 minutes.

Remove the warm wraps from the skillet and slice them in half for easy handling. Serve immediately, optionally garnishing with extra parsley.