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These Low Carb Chicken Alfredo Rollups are an easy, yet delicious, keto-friendly dinner idea your whole family will love.
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Lasagna is one of my all-time favorite dishes, followed closely by chicken Alfredo, so before I went low carb one of the most popular recipes I made was my White Lasagna Rollups.
They were of course made with lasagna noodles, along with a sauce that used a rue for thickening so that meant they were a huge no-no for my low carb lifestyle.
But, once you have been low carb for a while you start trying to figure out how you can get those old faves in without blowing your carb count out of the water.
Enter my low carb version of Olive Garden's Alfredo Sauce (I used to eat this stuff by the bucket I swear), and Joseph's Lavash Bread in place of lasagna noodles. I have some of those in my freezer at all times now and use them for several different dishes like my Low Carb Beef Enchilada Rollups.
I almost always have shredded chicken in my freezer from meal prepping, but if not I can have the Mr. grab a rotisserie chicken at the store on his way home from work if I am feeling pressed for time.
This is a judgement free zone here so you do what you need to do to get dinner on the table.
Back to these rollups vs my regular lasagna rollups.
A traditional lasagna rollups contains about 32 carbs, and we all know that we don't eat just one right? So ummm ya, not very low carb friendly at all!
These Low Carb Chicken Alfredo Rollups have 2 in a serving and are about 16 net carbs.
So you get 2 low carb rollups for half of the carbs of one traditional rollup.
I call that a win!!
🥘Low Carb Chicken Alfredo Rollups Ingredients
These are the ingredients necessary to make Low Carb Chicken Alfredo Rollups.
- Cream cheese - always use full-fat cream cheese. Low-fat cream cheese has more carbs.
- Nutmeg - I buy whole nutmeg and use a microplane when adding it to my recipes.
- Italian Seasoning - this recipe uses my homemade Italian seasoning. I have not tried any store-bought seasoning blends.
- Flatbread - I use Joseph's Lavash Flatbread for this recipe. I love it and have not tried any other flatbread.
A detailed list with measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Low Carb Chicken Alfredo Rollups Instructions
This is a basic breakdown of the steps involved in making Low Carb Chicken Alfredo Rollups. You will find the full directions in the recipe card at the bottom of the post.
Heat the butter in a skillet add the garlic and saute for a minute or two, then add the cream cheese and stir until melted. Reduce heat and simmer for 5 to 10 minutes. Whisk in the parmesan cheese and season with salt, white pepper, and fresh ground nutmeg to taste.
In a large bowl combine the shredded chicken, ricotta cheese, parsley, eggs, mozzarella cheese, Parmesan cheese, Italian seasoning, salt, and pepper. Mix well.
Lay out the flatbread "noodles" and spread about 2 to 3 heaping tablespoons of the chicken mixture down the length of each "noodle".
Carefully roll the "noodle" and place seam side down in the casserole dish. Continue with the remaining noodles. Then top with the remaining Alfredo sauce, cover the dish with foil, and bake for 40 minutes.
Hint: If you like the top a bit browned and bubbly place the Low Carb Chicken Alfredo Rollups under the broiler for the last few minutes. Make sure to watch it carefully as it can burn quickly!
This is the equipment you will need to make Low Carb Chicken Alfredo Rollups: Measuring cups and spoons set, a large skillet, a whisk, a wooden or silicone spoon, a large mixing bowl, a pizza cutter, and a 9 x 13 baking dish.
Store any leftover Low Carb Chicken Alfredo Rollups in an airtight container in the refrigerator for up to 4 days.
You can freeze them for 2 to 3 months however freezing them with the sauce and defrosting can cause them to be a bit "soggy". I do meal prep with them by freezing the rollups without the sauce and then adding the sauce before baking.
FAQ about Low Carb Chicken Alfredo Rollups
These rollups are pretty easy to make, especially if you have shredded chicken already made. The flatbreads do get soggy if you put them in the fridge or freezer with the sauce on them so if you want to make these ahead I don't put the sauce on them until right before you put them into the oven.
I have made these with a mix of crab and shrimp and they are fabulous!
I keep mine in an airtight container in the refrigerator for up to 4 days. The sauce can tend to make the flatbread "noodles" a bit soggy though. To reheat place them in an oven-safe baking dish and bake at 350 degrees F until heated through - about 20-30 minutes.
More Keto and Low Carb Italian Inspired Recipes
Looking for other recipes like this? Try these: this Homemade Italian Seasoning is a pantry necessity, and this Keto Homemade Italian Sausage removes the carbs that can be hiding from high fructose corn syrup and removes any iffy ingredients.
This Italian Style Stuffed Spaghetti Squash in your own personal lasagna in a squash bowl, this Slow Cooker Italian Sausage and Peppers is perfect for a tasty weeknight dinner, this Keto Italian Chicken Skillet is a delicious dinner idea that the whole family will love, and last but not least, this Low Carb Classic Italian Cream Cake is the perfect Italian inspired end to a wonderful meal.
Low Carb Chicken Alfredo Rollups
For the Sauce
For the Rollups
- 1 1/2 pounds shredded chicken breast (can use rotisserie chicken)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh flat-leaf parsley chopped + more for garnish
- 3/4 cup Parmesan cheese grated
- 2 eggs lightly beaten
- 1 tablespoon Italian seasoning blend
- pink salt
- cracked black pepper
- 4 lavash flatbreads
- Preheat the oven to 350 degrees F.
- Heat the butter in a skillet over medium heat. Add the garlic and saute for a minute or two, then add the cream cheese and stir until melted.
- Whisk in the heavy cream and bring it to a bubble.
- Reduce heat and simmer for 5 to 10 minutes or until the sauce coats the back of a spoon. Remove from the heat.
- Whisk in the parmesan cheese and season with salt, white pepper, and fresh ground nutmeg to taste.
- Spread a couple of spoonfuls of the sauce into the bottom of a baking dish (I used a 13x9 pan).
- Lay the flatbreads out and using a pizza cutter, or sharp knife cut them into 3-inch wide strips. You will end up with 12 "noodles".
- In a large bowl combine the shredded chicken, ricotta cheese, parsley, eggs, mozzarella cheese, Parmesan cheese, Italian seasoning, salt, and pepper. Mix well.
- Lay out the flatbread "noodles" and spread about 2 to 3 heaping tablespoons of the chicken mixture down the length of each "noodle".
- Carefully roll the "noodle" and place the seam side down in the casserole dish. Continue with the remaining noodles.
- Thin the sauce with additional heavy cream if needed then top the rollups with the remaining sauce. Cover the dish with foil and bake for 40 minutes.
- Top the finished rollups with chopped flat-leaf parsley.
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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