Low Carb Chicken Wraps (Print Version)
# Ingredients:
01 -
1½ tablespoons taco spice mix
02 -
¾ cup cottage cheese (2% milkfat)
03 -
1 can (4 oz) diced green chilis (use less for mild flavor)
04 -
¾ cup enchilada sauce (store-bought or homemade)
05 -
Salt to taste
06 -
6 low-carb tortillas
07 -
1 cup shredded Mexican cheese blend
08 -
2½ cups shredded rotisserie or chopped chicken
# Instructions:
01 -
Turn your oven on to preheat at 350°F. Spray a 9×13-inch dish with a light coat of non-stick spray. Use about ½ cup of enchilada sauce to cover the bottom of the dish in a thin, even layer. This will stop the tortillas from drying out.
02 -
In a large mixing bowl, combine chicken, cottage cheese, diced green chilis, and taco seasoning. Adjust the amount of green chilis if you prefer less heat. Cottage cheese not only adds protein but gives the filling a creamy texture. Taste it, then add a pinch of salt if needed. Stir until it's all combined.
03 -
Lay a tortilla flat. Spoon about ½ cup of filling down the center, then sprinkle some shredded cheese over it. Roll it up tightly and, if needed, fold the edges inward while rolling. Place each tortilla seam-side down in the prepared dish. Pack them in one even layer.
04 -
Spread the remaining ¼ cup enchilada sauce across the rolled tortillas with a spoon or brush, making sure they're all covered. Follow by sprinkling the rest of the shredded cheese evenly over everything.
05 -
First, cover the dish with foil, folding the foil so it doesn't touch the cheese on top. Bake for 15 minutes to keep the enchiladas moist. Then take off the foil and bake for another 10 minutes, letting the cheese completely melt and just start to brown.
06 -
Take the dish out of the oven and let it sit untouched for 5 minutes. This cooling time helps the enchiladas hold together better when serving. Add optional toppings like cilantro, lime juice, a dollop of yogurt, or diced avocado before you dig in.
# Notes:
01 -
By using cottage cheese instead of sour cream, you get the same creamy texture but with extra protein and less fat.
02 -
Each serving has around 6.6g net carbs, thanks to the low-carb tortillas, perfect for those tracking carbs.
03 -
Leftovers can be kept in the fridge for up to 4 days in a sealed container. Just reheat them in the microwave when you're ready to eat.