Enchiladas with lower carb wraps

Enchiladas with lower carb wraps

  • 1 Low carb wrap
  • 100g Diced chicken
  • 1/4 Brown onion in slices
  • 1/4 Capsicum in slices
  • 1/2 Cup mushrooms in slices
  • 1/2 Tomato diced
  • 1 Tb chopped coriander
  • 1 Tsp lemon juice
  • 1/2 Mashed avocado
  • 1/2 Cup light shredded cheese
  • Tabasco sauce (optional)
  • 2 Tbs Tomato Passata
  • Salt
  • Pepper
  • 1 Teaspoon olive oil

  • Cook Time


  • Health Rating


  • Servings
















  1. In a bowl add the tomato, coriander and lemon juice, mix to make the Pico de Gallo or salsa. Add asmall amount of salt and pepper to taste.
  2. In a pan, add the olive oil and stir-fry the chicken. Once it is cooked add onion, capsicum and mushroom, salt and pepper to taste, stir-fry until vegetables are tender and cooked.
  3. In a different pan, warm up the tortilla for 5-10 seconds to facilitate the wrapping process.
  4. Place the tortilla on a flat surface, add the stir-fried vegetable and chicken, then add 1/4 cheese so it can melt with the heat of the hot vegetables and chicken. Add the Pico de Gallo or salsa and the tabasco sauce.
  5. Roll the tortilla in from one side first, followed by the bottom up and the second side in.
  6.  Place the rolled tortilla in a tray and add on top the passata and the 1/4 cup of cheese, place in the oven until cheese is melted.
  7. Once ready plate and enjoy!


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