Macro-Friendly Enchiladas

Macro-Friendly Enchiladas

Medium

Difficulty

0h 5m

Total Time

6

Ingredients

7

Steps

Calories

367

Fat

11g

Carbs

35g

Protein

32g

Serves

4

Ingredients

  • 50 grams of Mountain Bread Light Rice Wraps
  • 112 grams raw of Smithfield Roasted Garlic and Cracked Pepper Pork Loin
  • 14 grams raw green onions
  • 14 grams raw cilantro
  • 31 grams of Desert Pepper Trading Company Fat Free Salsa Del Rio Medium
  • 28 grams of Kraft Shredded Mexican Style Four Cheese

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Macro-Friendly Enchiladas

These stove-top enchiladas are quick and easy! Use any meat you’ve prepped for the week to fill them. This week I had pork loin prepped, so that’s what I used. YUM! To find your raw to cooked ratio, weigh your meat raw then reweigh after it is cooked. This will provide you with a multiplier.

Example: 15 ounces of raw meat weighed 13 ounces after it has been cooked. 15/13= 1.15. So if we have 2 ounces of cooked meat x 1.15 = 2.3 raw. We then would use the macros based on the raw weight.

Instructions

  1. 1

    Divide the 50 grams of Mountain Bread Light Rice Wraps into four equal slices. Slice vertically.

  2. 2

    Combine 70-84 grams of cooked pork loin and combine with fresh cilantro and green onion. Add sea salt if desired.

  3. 3

    Divide the mixed ingredients into 4 equal parts.

  4. 4

    Heat up your skillet on the stovetop.

  5. 5

    Place 1 serving of mixed ingredients into the Mountain Bread Light Rice Wraps lengthwise then roll and place seam down into skillet. Repeat steps for the other 3 enchiladas.

  6. 6

    Lightly brown enchiladas until the rice wraps are toasted.

  7. 7

    Top enchiladas with salsa and cheese!

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