Low Carb Chicken Enchilada Roll Ups

Who says eating low-carb is boring! These rolls are inspired by my Zucchini Rollatini (one of my favorite low-carb dishes!) only with a Mexican spin!

We love zucchini all year, but with summer coming to an end soon I am trying to cook it as much as possible. These turned out fabulous, my homemade enchilada sauce is a must for the best flavor! You can use leftover rotisserie chicken, or make it yourself in the slow cooker by covering the chicken breasts with just enough water or broth, then cooking high 4 hours. After that shred the meat with two forks and proceed with the directions.

Tips:

To cut the zucchini thin I recommend using a mandolin. This is the one I have (affil link). I grill the zucchini strips on a grill or grill pan before rolling to prevent them from getting to soggy, and it also makes it easy to roll.