Western · Keto
Chicken Enchilada Wrap
Shredded chicken in red enchilada sauce with melty Mexican cheese rolled in a low-carb tortilla. Saucy comfort.
Halal-friendly Easy
- Prep
- 5 min
- Cook
- 6 min
- Total
- 11 min
- Serves
- 1
6g Net carbs
40g Protein
32g Fat
530 Calories
Per serving
Ingredients
- 1 large Keto wrap (low-carb tortilla)
- 4 oz (115g) Cooked shredded chicken
- 3 tbsp Sugar-free red enchilada sauce
- 1/3 cup (35g) Mexican blend cheese, shredded
- 1 tbsp Sour cream
- 1 tbsp Fresh cilantro, chopped
- 1 tbsp Pickled jalapeño
Method
- Toss chicken with enchilada sauce in a skillet over medium heat 2-3 minutes until warm.
- Lay the wrap flat. Sprinkle cheese down the center; spoon chicken on top.
- Add sour cream, cilantro, and jalapeños.
- Roll up tightly. Sear briefly seam-side-down in a dry skillet 1-2 minutes per side until cheese melts.
- Slice on the bias and serve.
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