Low-Carb Chicken Wraps (Print Version)
# Ingredients:
01 -
6 tortillas (low-carb preferred)
02 -
3/4 cup of enchilada sauce (store-bought or homemade)
03 -
Salt to taste
04 -
2 1/2 cups of shredded rotisserie chicken or chopped chicken pieces
05 -
3/4 cup of 2% cottage cheese
06 -
1 can (4 oz) of diced green chiles (use less for milder flavor)
07 -
1 1/2 tablespoons of taco seasoning
08 -
1 cup of shredded cheese (Mexican blend works great)
# Instructions:
01 -
Warm up your oven to 350°F. Spray a 9×13-inch baking pan lightly with cooking spray so it doesn't stick. Take half a cup of enchilada sauce and spread it evenly on the bottom of the dish. This prevents the tortillas from drying out and keeps them moist.
02 -
In a large mixing bowl, combine the chicken, diced green chiles, taco seasoning, and cottage cheese. If you want less heat, just use a portion of the chiles. Stir thoroughly so the ingredients come together, and adjust the salt to your liking. The cottage cheese adds a creamy touch while boosting nutrition.
03 -
Lay out the tortillas flat in front of you. Spoon around 1/2 cup of the filling onto the center of each tortilla, then sprinkle a bit of cheese on top. Roll each one tightly, tucking the sides if you can. Place them seam-down in the pan, packing them close together in one neat layer.
04 -
Spread the rest of the enchilada sauce (about 1/4 cup) over the rolled tortillas. Use a spoon or brush to evenly coat them. Sprinkle the remaining shredded cheese on top so it melts into a bubbly, golden crust. This helps lock in moisture while baking.
05 -
Cover the dish with foil, but make sure it’s not touching the cheese to avoid sticking. Bake for 15 minutes with the foil to keep the tortillas soft. Then take the foil off and bake for an extra 10 minutes, letting the cheese melt completely and turn golden brown.
06 -
Once baked, pull the dish out of the oven and allow the enchiladas to rest for 5 minutes before serving. This short wait time helps everything stay together when served. Feel free to garnish with extras like avocado slices, Greek yogurt, chopped cilantro, or a squeeze of lime.
# Notes:
01 -
Cottage cheese replaces sour cream here, giving creaminess with added protein and a healthier twist.
02 -
Using low-carb tortillas brings each portion to about 6.6g of net carbs, great for low-carb eaters.
03 -
Store leftovers in a sealed container in the refrigerator for up to 4 days. Warm them in the microwave when you're ready to enjoy again.