Ingredients
- 800g chicket breast
- 2 onions chopped
- 1 cup light sour cream
- 1/2 cup chopped parsley
- 250g salsa
- 300g 50% less fat shredded cheese
- 10 low carb wraps
Method
- Preheat fan forced oven to 180℃.
- Cook chicken in pan with small spray of cooking oil. Shred chicken once cooked.
- In a large pan cook the onions over medium heat until soft. Then add the chicken.
- Add half the salsa. Remove from heat and add sour cream, parsley and half the cheese. Stir to combine.
- Pour enough of the mixture into a baking dish to just cover the bottom.
- Spoon equal amounts of the mixture onto each wrap. Roll each wrap and place in baking dish.
- Pour remaining salsa over the enchiladas. Top with remaining cheese.
- Cover with alfoil and bake for 20-25 minutes.
- Remove alfoil and bake for a further 5 minutes.
- Makes 10 serves.
MACROS per serve
- Protein 30g
- Carbs 8.3g
- Fat 13.8g
- Calories 278
Remember
- 1g of protein = 4 calories
- 1g of carbs = 4 calories
- 1g of fat = 9 calories
