Keto Chicken Enchilada Wraps


BBQ Pitmaster

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These Keto Chicken Enchilada Wraps are made with pulled sous vide chicken leg meat and a homemade enchilada sauce. Everything is rolled up into chicken skins and then fried in oil, to create one of the most unique yummy Keto Friendly enchilada main or appetizers you have ever eaten.
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Ingredients for 1

  • 4 large chicken thighs or legs with skin

  • 1 can of Rotel diced tomato and green chilies. (8 net carbs in the whole tin)

  • 1 clove garlic minced

  • 2 Tbsp diced onion chopped

  • 1 Tbsp chipotle sauce

  • 1 tsp chicken better than bouillon

  • 1-2 tsp chili powder

  • 1 Tbsp almond oil or olive oil


  • Step 1

    Set your Anova Sous Vide Precision Cooker to 160ºF / 71.1ºC

  • Step 2

    Carefully remove chicken skin and set aside in the refrigerator. Salt & pepper chicken

  • Step 3

    Seal chicken in Foodsaver bag

  • Step 4

    Weigh bag down in preheated sous vide bath. Cook for 2 hours at 160 degrees.

  • Step 5

    When finished, cut the corner off the Foodsaver bag and pour juice into a measuring cup, reserve to add to the enchilada sauce.

    • Make the Enchilada Sauce

    • Step 0

      In a saucepan, sauté the garlic and onion in oil

    • Step 1

      Add the reserved sauce, Rotel tomatoes, chipotle sauce, bouillon, chili powder and salt to taste.

    • Step 2

      Simmer for 10 minutes or until you have a thick consistency. Puree the mixture with a stick blender like this.

    • Step 3

      Pull all the chicken off the bones and reserve in a mixing bowl. Spoon in the amount of enchilada sauce that you would like and mix well.

    • Step 4

      Lay chicken skins out flat; add the enchilada filling, folding like a burrito or egg roll to keep the mixture in. Pin as necessary with toothpicks until it is a nice neat seal package.

    • Step 5

      Heat oil in a cast iron frying pan to medium heat and fry all sides of the enchilada wraps to golden brown.

    • Step 6

      Very moist sous vide chicken.

    • Step 7

      Serve with extra enchilada sauce, salsa, guacamole and full fat sour cream

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155 F / 68.3 C Recipe Temp
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