Chicken Enchilada Wrap – Beauty and the Foodie

Chicken Enchilada Wrap is a quick and simple to prepare, keto, gluten-free comfort meal with Mexican flavors.

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These chicken enchilada wraps are very low in carbohydrates because they are made with baked cheese wrap instead of flour or corn tortillas.

Warm, cheesy, and super satisfying, these chicken enchiladas will please the whole family.

Are you tired of the same old bland meals on your keto diet? Look no further because we have a delicious and easy solution to add spice to your menu!

Introducing the keto chicken enchilada cheese wrap—a mouth-watering, low-carb twist on the classic enchilada. 

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Seasoned, saucy, shredded chicken filling is wrapped in a cheesy blanket and topped with your favorite garnishes.

This was inspired by my Keto Chicken Enchilada Bowls recipe on this site.

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Ingredients

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Chicken Enchilada Wrap Ingredients

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Optional Garnishes

• Eight slices of Cheddar Cheese
• 1 cup shredded Rotisserie Chicken or shredded cooked chicken
• ½ cup Red Enchilada Sauce
• 1 ½ tablespoons Sour Cream
• ⅓ cup shredded cheddar cheese or pepper jack cheese

Optional Garnishes

• Two slices avocado *optional
• One tablespoon sour cream *optional
• Two slices jalapeno pepper *optional
• 2 leaves of cilantro *optional

See the printable recipe card for nutritional data and more information.

Jump to Recipe

Instructions

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Preheat oven to 400℉ (200℃) and line a large baking sheet with parchment paper or a silicone baking mat.

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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.

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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.

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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.

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Heat and stir for two minutes until combined and heated.

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 Stir in the shredded cheese and turn the heat down to low.

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Add half of the warm chicken mixture to one of the cheese wraps.

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Start rolling the wrap around the filling.

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Repeat the process with the remaining cheese wrap.

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Top enchilada wraps with optional garnishes and serve.

Substitutions

• Cheddar cheese slices– Instead of cheddar cheese slices, you can use jack cheese or pepper jack cheese slices.
• Shredded cooked chicken – You can use cooked shredded pork or cooked shredded beef instead of shredded rotisserie chicken.

Equipment

Large Baking Tray

Silicone Baking Mat or Parchment Paper

Storage

It is best to serve and consume as soon as possible, as reheating will cause the cheese wrap to melt into the filling.

📖 Printable Recipe Card

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Chicken Enchilada Wrap

Stacey

Chicken Enchilada Wrap is a quick and simple to prepare, keto, gluten-free comfort meal with Mexican flavors.

Prep Time 7 minutes mins

Cook Time 10 minutes mins

Total Time 17 minutes mins

Course Main Course

Cuisine Mexican

Servings 2

Calories 475 kcal

Cook ModePrevent your screen from going dark

Ingredients 

US CustomaryMetric

 

1x2x3x

• 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.

*As an Amazon Associate I earn from qualifying purchases.

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: 1wrapCalories: 475kcalCarbohydrates: 5gProtein: 30gFat: 39gSaturated Fat: 21gSodium: 1100mgFiber: 0gSugar: 2g

Keyword chicken enchilada wrap, keto enchiladas, low carb enchiladas

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