Chicken Enchilada Wrap
Chicken Enchilada Wrap is a quick and simple to prepare, keto, gluten-free comfort meal with Mexican flavors.
Servings: 2
Calories: 475kcal
Ingredients
- 8 slices Cheddar Cheese
- 1 cup shredded Rotisserie Chicken or shredded cooked chicken
- ½ cup Red Enchilada Sauce
- 1 ½ tablespoons Sour Cream
- ⅓ cup hredded Cheddar Cheese or pepper jack cheese
Optional Garnishes
- 2 slices avocado *optional
- 1 tablespoon sour cream *optional
- 2 slices jalapeno pepper *optional
- 2 leaves of cilantro *optional
Instructions
- Preheat oven to 400℉ (200℃) and line a large baking sheet with parchment paper or a silicone baking mat.
- Place four slices of cheddar cheese in a square block with no space between them. Then, place the successive four cheese slices into a square block, leaving a 2-inch space between the previous square block of four slices.
- Bake for 8 to 10 minutes until cheese slices have melted into two square sheets of cheese.
- Remove the baking tray from the oven and let the cheese cool for at least 6 minutes before handling.
- While the cheese is cooling, heat a frying pan on the stovetop over medium heat. Add shredded chicken, enchilada sauce, and 1 ½ tablespoons sour cream.
- Heat and stir until combined and heated. Stir in the shredded cheese and turn the heat down to low.
- Add half of the warm chicken mixture to one of the cheese wraps and roll it up. Repeat with the remaining cheese wrap. Garnish with optional garnishes and serve.
Notes
*All nutritional data are estimates only based on the products I used.*
Storage: It is best to serve and consume as soon as possible, as reheating will cause the cheese wrap to melt into the filling.
Yield: 2 enchilada wraps, Servings: 2, Serving Size: 1 enchilada wrap, Net Carbs per Serving: 5g, Amounts per Serving-
Nutrition
Serving: 1wrap | Calories: 475kcal | Carbohydrates: 5g | Protein: 30g | Fat: 39g | Saturated Fat: 21g | Sodium: 1100mg | Fiber: 0g | Sugar: 2g
