
Macros Per Serving (1 enchilada): I recommend eating 2 per meal.
Calories: ~220 kcal
Protein: ~25 g
Carbohydrates: ~9 g
Fiber: ~1.5 g
Fat: ~9 g
Saturated Fat: ~4 g
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INGREDIENTS:
2 cups shredded chicken, I use rotisserie chicken with skin and fat removed
½ cup cottage cheese, low fat (I promise you can’t taste it- but you could always sub Greek yogurt or lite mozzarella cheese)
1.5 cups marinara, (I used Rao’s)
1 tsp Italian seasoning
1 tsp garlic powder
½ tsp red pepper flakes (optional)
Salt and pepper
6 tortillas or wraps, (I highly recommend @egglifefood new Garlic and Herb Egg wraps or use the original flavor- another option is Siete foods tortillas)
3/4 cup shredded lite mozzarella
¼ cup fontina cheese or a higher fat cheese (optional if watching fats)
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DIRECTIONS:
1. Preheat oven to 425. In a large bowl, combine chicken, ½ cup marinara, cottage cheese, and seasonings. Stir to combine.
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2. Pour about ¼ cup of marinara on the bottom of an 8x8 baking dish. Fill each tortilla with 1/6 of the filling. Wrap tightly and lay seam side down on top of marinara.
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3. Pour remainder of marinara over the top of the wraps, brushing to cover entire wrap. Sprinkle with mozzarella and fontina.
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4. Bake at 425 for 20-25 min or until the top is bubbly and starting to get golden. Serve with fresh cut basil, parsley, or green onions.
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