Chicken Enchilada Wrap

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Chicken Enchilada Wrap

Course: Dinner, Lunch
Cuisine: Mexican
Keyword: chicken, grain-free
Calorie: 400-500, Under 500
Protein: 31+g, Over 20g, Over 25g
Fiber: 5-10g
Servings: 2
Calories: 466kcal


  • 1 lb Chicken Breast, Cooked (shredded)
  • 1/4 cup Cream Cheese, Regular
  • 1/2 cup Salsa
  • 4 Whole Wheat Tortilla (large)
  • 4 ozs Cheddar Cheese (shredded)


  • In a large bowl, combine the shredded chicken with cream cheese and salsa and mix well.
  • 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.
  • 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 Flavor: Add hot sauce or cayenne pepper.
Additional Toppings: Add chopped veggies such as celery to the wrap.


Calories: 466kcal | Carbohydrates: 22g | Protein: 47g | Fat: 21g | Cholesterol: 160mg | Sodium: 794mg | Fiber: 5g | Sugar: 3g | Vitamin A: 540IU | Vitamin C: 1mg | Calcium: 327mg | Iron: 2mg

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