- 3 skinless chicken breasts
- 6 woolworths low carb cauliflower wraps
- 1 can italian chopped tomatoes
- 1 onion finely chopped
- 1 red chilli finely chopped
- 2 crushed garlic cloves
- 3 tbsp extra virgin olive oil
- 1 tsp chilli powder
- 1 tsp paprika
- 3 tbsps sriracha sauce
- 1 cup sour cream
- 1 cup grated cheddar cheese
Preheat oven to 180 C
Boil the 3 chicken breasts with any dried herb of your choice untill fully cooked.
Once cooled completely, shred chicken.
Heat olive oil in a saucepan, add the finely chopped onions, chillies and crushed garlic, saute for 2-3minutes.
Add the chilli powder, cayenne pepper and allow to cook for a minute.
Add the tin of chopped tomatoes and sriracha sauce and allow to simmer for 10minutes.
Finally season with salt and pepper to taste.
Mix half of the enchillada sauce with the shredded chicken and add the sour cream.
To assemble, fill each cauliflower wrap with the chicken enchillada sauce mixture and roll up.
Pack the rolled up enchilladdas into a baking dish and top withe remaninig sauce and finally the grated cheese.
Bake in the oven for 15-20minutes untill the cheese is golden brown.
Serve with guacamole and sour cream.