By emensah m
In a medium-sized pan over medium heat, add olive oil. Add the shredded chicken breasts to the pan, and heat until warmed through, about 3-4 minutes.
Stir in the enchilada sauce, making sure the chicken is evenly coated. Cook for an additional 2-3 minutes until heated through. Add salt and pepper to taste.
Prepare the lettuce leaves by washing and patting them dry with a paper towel. Lay them flat on a clean surface or plate.
Spoon a portion of the chicken and enchilada sauce mixture onto the center of each lettuce leaf. Top each one with an equal amount of shredded cheese.
Carefully fold the sides of the lettuce leaves over the filling, creating wraps. Secure with a toothpick if necessary to hold them in shape.
Serve the lettuce wraps on a platter with a dollop of sour cream on top or on the side for dipping.
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This Keto Low-Carb Lunch Dinner recipe is ready in 20 minutes and features Cooked chicken breasts, shredded, Large lettuce leaves, Shredded cheese and other delicious ingredients. Contains 280 calories total.
In a medium-sized pan over medium heat, add olive oil. Add the shredded chicken breasts to the pan, and heat until warmed through, about 3-4 minutes.
Stir in the enchilada sauce, making sure the chicken is evenly coated. Cook for an additional 2-3 minutes until heated through. Add salt and pepper to taste.
Prepare the lettuce leaves by washing and patting them dry with a paper towel. Lay them flat on a clean surface or plate.
Spoon a portion of the chicken and enchilada sauce mixture onto the center of each lettuce leaf. Top each one with an equal amount of shredded cheese.
Carefully fold the sides of the lettuce leaves over the filling, creating wraps. Secure with a toothpick if necessary to hold them in shape.
Serve the lettuce wraps on a platter with a dollop of sour cream on top or on the side for dipping.
Calories per Serving: 280
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