In a mixing bowl, add the shredded chicken, softened cream cheese, shredded mozzarella, paprika, black pepper, and a pinch of salt. Use a spoon or spatula to mix everything together until the filling becomes creamy and well combined. Make sure the cream cheese is fully blended so there are no lumps—this helps create that smooth, rich texture inside the chimichanga.

Place a pan over medium heat and add the butter. Once melted, add the minced garlic and stir continuously for about 30–60 seconds until it becomes fragrant. Be careful not to let the garlic brown too much, as it can turn bitter. Turn the heat to low once done so the butter stays warm and ready for cooking the wraps.

Warm the low-carb tortillas slightly to make them soft and flexible. You can do this by placing them in a dry pan for 10–15 seconds on each side or microwaving them for a few seconds. This step is important because warm tortillas are much easier to roll without cracking.

Lay each tortilla flat and place a portion of the filling in the center. Spread it slightly but keep it away from the edges. Fold the sides inward first, then roll tightly from the bottom up to form a secure wrap. Don’t worry if it’s not perfectly shaped—just make sure it’s sealed well so the filling doesn’t leak out while cooking.

Place the rolled chimichangas seam-side down into the pan with the garlic butter. Cook over medium heat, letting them sit undisturbed for a minute or two so a golden crust forms. Gently turn them and continue cooking on all sides until they are evenly crispy and golden brown. Add a little extra butter if needed for more crispiness and flavor.

Once cooked, remove them from the pan and let them rest for 2–3 minutes. This helps the filling set slightly and makes them easier to handle. Serve warm while the outside is crispy and the inside is creamy and rich for the best texture and flavor.