Keto Southwest Cream Cheese Chicken Wraps
Ingredients
- 12 oz. Shredded cheddar jack cheese (Bought in a block and shredded yourself at home)
- 1 Tbsp. Olive oil
- 8 oz. Shredded rotisserie chicken
- 1/2 Red bell pepper chopped
- 1/2 Orange bell pepper chopped
- 1/2 Large jalapeno deseeded and finely chopped
- 1/2 tsp. Cumin
- 1 tsp. Chili powder
- 1/2 tsp. Oregano
- 1 tsp. Minced garlic
- 3 oz. Cream cheese
- ⅔ C. Sour cream
- 1/2 C. Shredded cheddar jack cheese
- 1 C. Shredded purple cabbage
- 2-3 Chopped green onions
- Salt and pepper to taste
Directions
- 1
Preheat the oven to 375 degrees.
- 2
Shred 12 oz. of cheddar jack cheese. Shredding it from the block works way better than the pre-shredded cheese for making the wraps.
- 3
Create circles of shredded cheese about 4-6 inches across on a parchment lined baking sheet. Leave room between each circle, as they will expand a bit as they cook.
- 4
Bake for 10 minutes until the cheese has a lace-like appearance and has begun to brown slightly around the edges. Let the cheese cool until it can be easily handled without burning yourself.
- 5
While the cheese is cooking, heat the oil in a skillet over medium-high heat on the stove, and add the chicken, bell peppers and jalapeno peppers to it.
- 6
Add the chili powder, cumin, oregano and salt and pepper to taste to the skillet with the chicken mixture, and continue to cook for a few minutes until heated through and the peppers are beginning to soften.
- 7
Stir in the minced garlic, cream cheese and sour cream. Mix and cook until the cream cheese has melted.
- 8
Remove from the heat, and stir the green onions, purple cabbage and ½ cup of cheese into the mixture.
- 9
When the wraps have cooled, place a thick layer of filling in the center of each one, and roll them closed to serve.