Cheesy Low-Carb Wraps with Chicken & Avocado

I’ve been dying to try the viral low-carb zucchini wraps for awhile now, so I finally decided to put them to the test  – and they did not disappoint!!

These cheesy low-carb wraps are made with just 4 simple ingredients, baked until golden and flexible, then filled with a high-protein chicken and avocado filling – I mean, YUM!!

They’re naturally low carb, gluten free, and ideal when you’re craving a wrap-style meal but want to skip processed packaged wraps and support your gut instead. 

What I love most about these zucchini wraps is how versatile they are. While this version uses chicken, the wraps themselves are neutral and sturdy, which means you can mix and match almost any protein and salad-style filling you like.

Think tuna mayo with cucumber, smoked salmon with avocado and baby spinach, leftover roast beef with rocket and mustard, or even tofu with crunchy slaw! Once you make the wraps, the flavour combinations are endless.

They’re also perfect for a grab-and-go meal when you want something easy and nutritious.

So, if you’re looking for a super high-protein, low-carb wrap that’s super filling, indulgent, and still supports your weight loss and gut health goals, this one is a must-try!

Cheesy Low-Carb Wraps with Chicken & Avocado

Serves: 1

Total time: 30 min

Macros / serve:

Calories: 531 kcal

Protein: 56 g

Fat: 29 g

Net carbs: 5 g

Fibre: 7 g

Ingredients:

For the Wraps:

• 1 large (200 g) zucchini

• 1 tsp olive oil

• ½ cup (50 g) mozzarella, reduced fat

• ⅓ cup (33 g) Parmesan, finely grated

For the Filling:

• 100 g cooked skinless chicken breast, shredded

• ¼ cup reduced-fat cottage cheese

• 1 tsp lemon juice

• ½ tsp lemon zest

• 2 tbsp fresh parsley, finely chopped

• ¼ medium avocado, diced

• 1 cup fresh rocket
  
  

Method:

1. Preheat the oven to 180°C standard / 160°C fan-forced. Line a baking tray with baking paper.

2. Slice the zucchini thinly (using a mandoline or sharp knife). 

3. Arrange zucchini slices, slightly overlapping, on the lined tray to form 1 sheet.

4. Lightly drizzle or spray with olive oil and season with salt and pepper. Sprinkle the mozzarella and Parmesan evenly over the zucchini sheet.

5. Bake for 15–20 min until the cheese is golden and bubbly. Remove from the oven and allow to cool slightly so it firms up. Invert onto a chopping board and peel off the baking paper.

6. In a bowl, mix the chicken, cottage cheese, lemon juice, lemon zest, and parsley until well mixed. Fold through the avocado.

7. To assemble the wraps, spread the filling evenly over the zucchini wraps. Top with fresh rocket. Gently fold or roll into wraps. Serve immediately.

Bec’s Tips:

• If you don’t have leftover cooked chicken, you can use store bought rotisserie chicken or even make poached chicken by bringing a small pot of water to a boil. Place the whole chicken breast into the water ensuring it is fully submerged and cover with a lid. Bring the water back up to a boil. Once boiling, immediately remove the pot from the heat and set aside for 20 minutes, or up to an hour. Shred with forks.

• The water that separates in cottage cheese (and yoghurt) is actually rich in protein and nutrients! So don’t throw it out, rather stir it back into the cottage cheese.

• These wraps can be made the day before and stored unfilled in the fridge. Once the filling has been added enjoy immediately.

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