You have the capability to make anything “lighter”, just remember that. There is no reason you can’t enjoy what you love, all things in moderation. This is where I love experimenting.
On Sunday, we marinated chicken in fresh lime juice, garlic, cilantro, salt and pepper, and a TBSP of olive oil. We grilled enough chicken for dinner then a bunch extra to turn into chicken enchiladas.
On Monday I chopped up peeled and deveined shrimp…sautéed it in a little Mexican seasoning and added salsa.
Then did the same to the leftover chicken
Then I piled the shrimp and chicken into tortillas and roll it up. I used carb balance tortillas (they are delicious!).
Once you have rolled all of your enchiladas, top with more salsa and cheese (I used reduced fat cheddar).
I served mine over lettuce and topped it with sliced avocado and sour cream.