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Preheat the oven to 200°C conventional / 180°C fan-forced.
Add 500 g cooked chicken breast to a stand mixer and mix on low until shredded. Add 420 g tin corn, drained, 1 brown onion, diced and ¼ cup jalapeños, chopped and mix briefly to combine.
Heat 1 tbsp olive oil in a saucepan over medium heat. Add 2 tbsp plain flour and whisk for around 1 minute.
Slowly pour in light milk, whisking continuously until smooth. Cook for a few minutes until the sauce starts to thicken.
Add Light Cream Cheese, salsa verde and Mexican seasoning. Stir over low-medium heat until the cream cheese has melted and the sauce is thick and creamy. Season with 1 pinch salt & pepper pinch.
Pour approximately ¾ of the white sauce into the shredded chicken mixture and mix until creamy and well combined.
Divide the chicken mixture evenly between the 8 Aldi low-carb wraps wraps. Roll each wrap tightly and arrange seam-side down in a large baking dish.
Pour the remaining white sauce over the enchiladas and sprinkle with 80 g light grated cheese.
Bake for 20 minutes, or until the cheese is melted and the sauce is bubbling around the edges.
Serve with red taco sauce, avocado, fresh herbs and greens.