Tasty Low-Carb Wraps (Print Version)

# Ingredients:

01 - 6 tortillas, low-carb preferred
02 - 3/4 cup pre-made or homemade enchilada sauce
03 - Salt to taste
04 - About 2 1/2 cups of shredded rotisserie chicken
05 - 1 can (4 ounces) diced chilis (use sparingly for less spice)
06 - 1 1/2 tablespoon taco seasoning blend
07 - 1 cup shredded Mexican cheese mix
08 - 3/4 cup low-fat cottage cheese (2% recommended)

# Instructions:

01 - Warm your oven to 350°F. Grab a 9x13-inch dish and coat it lightly with cooking spray. Spread about 1/2 cup enchilada sauce at the bottom. This helps the tortillas stay soft while baking.
02 - In a big mixing bowl, combine the chicken, taco seasoning, cottage cheese, and diced chilis. If you prefer it less spicy, cut down on the chilis. Taste the mixture and add salt if needed. Stir it thoroughly till blended well.
03 - Take each tortilla and spread about 1/2 cup of your filling down the middle. Sprinkle some shredded cheese over the filling. Roll the tortillas tightly, tucking the sides in if possible. Place them seam-side down in the prepared dish, fitting them snugly.
04 - Drizzle the remaining 1/4 cup of sauce over the rolled tortillas, spreading it around evenly with a spoon or brush. Then top them with the rest of the shredded cheese, coating the surface completely to lock in moisture.
05 - Cover the dish with foil, ensuring it doesn't touch the cheese. Pop it into the oven for 15 minutes to keep the tortillas tender. Then take off the foil and bake another 10 minutes, letting the cheese melt and brown slightly.
06 - Let the enchiladas sit for 5 minutes once out of the oven. This makes them easier to serve without crumbling. Enjoy as-is, or dress them up with your favorite toppings like chopped cilantro, avocado chunks, a lime wedge, or a dollop of yogurt.

# Notes:

01 - Cottage cheese is used instead of sour cream to make it just as creamy but with extra protein.
02 - Each serving is about 6.6g net carbs when using low-carb tortillas, making it great for low-carb eaters.
03 - Leftovers can be kept in the fridge for up to 4 days in an airtight container and warmed in the microwave.

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