Prep the chicken. In a large bowl, toss shredded chicken with half the enchilada sauce and all the spices. Season with salt and pepper. Set aside to soak up the flavor.

Sauté the veggies. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions and bell peppers. Cook 5–7 minutes until soft and slightly caramelized. Season with a pinch of salt and pepper. Remove to a plate.

Cook the cauliflower rice. In the same skillet, add 1 tablespoon olive oil and the cauliflower rice. Cook 5–6 minutes, stirring, until tender and steamy. Season with salt, pepper, and a squeeze of lime. This will be your base.

Par-cook zucchini if using. If you’re skipping tortillas, quickly sauté zucchini ribbons in a dry skillet for 1–2 minutes per side to soften and release moisture. Pat dry with paper towels.

Assemble the layers. Lay out 5–6 meal prep containers. Spoon 3/4 cup cauliflower rice into each. Top with a portion of peppers and onions. Add a layer of chicken. Drizzle the remaining enchilada sauce over the chicken so each container gets some sauciness.

Add the cheese. Sprinkle about 1/3 cup shredded cheese over each container. A little extra never hurts, but keep it balanced.

Include your wrap element. If using low carb tortillas, you can slice them into strips and tuck into each container, or roll a quick enchilada and place it on top of the rice. For zucchini, layer a few ribbons over or under the chicken for the vibe of an unrolled enchilada.

Bake or melt (optional). For gooey, bubbly cheese, place containers (oven-safe only) on a sheet pan and bake at 375°F (190°C) for 8–10 minutes. If your containers aren’t oven-safe, microwave each for 30–60 seconds to melt the cheese before chilling.

Finish with freshness. Sprinkle with chopped cilantro. Let cool completely before sealing.

Store. Seal and refrigerate up to 4 days. Keep cold toppings like avocado or yogurt separate and add right before eating.