Zucchini Wrapped Chicken Enchiladas

If you’re looking to become the leanest and healthiest version of you possible then it’s time to ditch the flour tortillas for zucchini.

Try these amazingly healthy Zucchini Wrapped Chicken Enchiladas for a low carb meal, in less than 30 minutes, that your taste buds will tingle over and body will love you for.

Tools you will need:

  • Small mixing bowl
  • Medium mixing bowl
  • 12” x 8” casserole dish
  • Vegetable peeler
  • Parchment paper

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Zucchini Wrapped Chicken Enchiladas


3/4 cup tomato sauce

1 Tbsp. ground cumin

1 tsp. smoked paprika

1/4 tsp. garlic powder

1/2 tsp. sea salt

1 ½ lb. chicken breast, cooked and shredded

3 medium zucchinis

1/4 cup chopped cilantro


1. Preheat oven to 350ºF and line the bottom of a casserole dish with parchment paper.

2. In a small bowl stir together tomato sauce, cumin, smoked paprika, garlic powder, and sea salt.

3. In a medium mixing bowl combine shredded chicken with 2/3 cup of tomato sauce mixture. Stir well to coat chicken.

4. Use a vegetable peeler to thinly slice zucchini lengthwise. Lay three slices of zucchini on a cutting board, slightly overlapping and side-by-side. Top with 1/3 cup of chicken mixture and roll tightly.

5. Place the roll, seam side down, in a casserole dish. Repeat with remaining chicken and zucchini.

6. Transfer rolls in casserole dish to the oven. Bake for 12-15 minutes.

7. Drizzle with remaining enchilada sauce and top with cilantro.

Servings: 4

The Skinny Per Serving:

  • Calories 259
  • Protein 34g
  • Fat 7g
  • Carbs 15g
  • Fiber 5g