banting enchiladas


I used to love enchiladas – and it was all I felt like this evening, tough when you are Banting and off dairy… But turns out it was rather simple to make a super delicious Banting / paleo version that is as nice if not yummier than the original!


ingredients for the “enchilada wraps” (serves 2)

  • 4 egg whites
  • 2t coconut milk

directions for the wraps

  • Beat the egg whites with the coconut milk
  • Heat a frying pan to medium/hot
  • Pour 1/4 the mixture into the pan and swirl around until it is coating the bottom of the pan
  • Put a lid on the pan, and let it cook for about 1 minute
  • Lift out with a spatula

ingredients for the enchilada sauce


  • 2 chicken breasts, seasoned
  • 1 tin chilli tomatoes (or normal tomatoes if you prefer)
  • 1t honey
  • 1T cajun spice
  • salt and pepper
  • few drops of smoked tabasco
  • olive oil / coconut oil

directions for the sauce

  • Heat a pan to medium/hot and fry the chicken in a little olive oil/coconut oil for about a minute per side (just to brown it a bit)
  • Add the tomatoes, honey, tabasco and cajun spice
  • Reduce heat to medium and put the lid on and leave to simmer for about 15 minutes (just check your chicken is cooked)
  • Remove chicken from the sauce and shred it between 2 forks
  • Mix the shredded chicken with the sauce

Fill the wraps with your enchilada chicken mix, top with fresh guacamole, jalapenos and a little more enchilada sauce


*Because I am dairy free at the moment I made cashew nut sour cream by blending 1 cup of soaked (for 4 hours) and drained cashews with 1/3 cup water, 1t lemon juice and 1t honey


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