Begin by preheating a skillet or grill pan over medium heat. Add a tablespoon of olive oil and allow it to heat until it shimmers, which will take about 2 minutes.

In a large mixing bowl, combine shredded cooked chicken breast, mozzarella, cheddar, softened cream cheese, minced garlic, and chopped parsley. Season with salt and pepper to taste. Stir until the mixture is evenly blended and creamy.

Take your low-carb tortillas and lay them flat on a clean surface. Divide the delicious chicken and cheese mixture evenly among the tortillas, spooning it into the center of each wrap.

Gently fold in the sides of each tortilla and then roll them tightly from the bottom up. Secure the filling within each wrap to prevent any leaks during cooking.

Carefully place the wraps in the preheated skillet seam-side down and let them cook for 2-3 minutes until golden brown.

After flipping, cook the wraps for another 2-3 minutes until both sides are golden brown and the cheese has melted inside.

Once cooked, transfer the wraps to a cutting board. Slice them in half for easier handling and serve hot. Garnish with extra chopped parsley.