Chicken Enchilada Wrap

Makes 2 Servings

Macros: 413 Cal, Fat 21g, Carbs 23g, Fibre 5g, Protein 34g


142 grams Chicken Breast, Cooked (shredded)

2 1/2 tbsps Cream Cheese, Regular

1/4 cup Salsa

2 Whole Wheat Tortilla (large)

57 grams Cheddar Cheese (shredded)


  1. In a large bowl, combine the shredded chicken with cream cheese and salsa and mix well.

  2. Lay the tortilla flat and spread the chicken in the middle. Top with cheddar cheese. Roll tightly, tucking in all sides to make a burrito.

  3. Heat a skillet over medium heat. Once hot, place the rolled tortilla on the skillet and brown on all sides. Remove, slice in half, and enjoy!


Leftovers: Store leftovers in the fridge for up to two days.

Gluten-Free: Use a gluten-free tortilla.

Dairy-Free: Use a dairy-free cream cheese and shredded cheddar.

More Flavour: Add hot sauce or cayenne pepper.

Additional Toppings: Add chopped veggies such as celery to the wrap.






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