Pulled chicken enchiladas

Well…loosely. I wasn’t really sure what to call these. They’re definitely not your traditional enchilada filling (also they weren’t topped with any kind of sauce). They’re baked to be crunchy on the top, but aren’t quite taquitos. But…let’s just pretend they’re enchiladas. They could easily be. And it sounds much better than ‘warm chicken and vegetable wrap’. That just sounds like something left behind at a picnic.

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Anyway, I used some leftover pulled chicken, along with spinach, red cabbage, cucumber and avocado as a filling. I put this into a basic wrap (made with arrowroot, coconut flour and egg) and baked until crunchy.

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And just look at all those lovely caramelised juices!

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