MORE KETO & LOW CARB RECIPES
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 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!!
INGREDIENTS NEEDED TO MAKE LOW CARB CHICKEN ALFREDO ROLLUPS
- Shredded chicken breast (can use rotisserie chicken)
- Ricotta Cheese
- Shredded mozzarella
- Fresh flat-leaf parsley leaves
- Parmesan cheese
- Italian Seasoning Blend
- Pink salt
- Fresh cracked black pepper
- Lavash flatbreads
HOW TO MAKE LOW CARB CHICKEN ALFREDO ROLLUPS
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 to a bubble.
Reduce heat and simmer for 5 to 10 minutes, or just 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 13×9 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 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.
FAQS ABOUT LOW CARB CHICKEN ALFREDO ROLLUPS
Last thoughts about Low Carb Chicken Alfredo Rollups
MORE KETO AND LOW CARB ITALIAN INSPIRED RECIPES
- The Best Homemade Italian Seasoning
- Keto Homemade Italian Sausage
- Italian Style Stuffed Spaghetti Squash
- Slow Cooker Italian Sausage and Peppers
- Keto Italian Chicken Skillet
- Low Carb Classic Italian Cream Cake