1Bake bacon at 400°F for 15 minutes until crispy, then crumble.
2Pat chicken breast dry, flatten and season both sides with your favorite all purpose seasoning. Air fry on 400 degrees F for 9-10 minutes.
3Blend all high protein ranch ingredients together until smooth.
4Once chicken cools for 10 minutes, finely chop and add to a bowl along with Oikos Triple Zero Plain Greek Yogurt, fat free cream cheese and ranch dip mix.
5Then add your green onions, pickles and part skim mozzarella and ranch dip mix. Mix to combine.
6Now lay flat one of your tortillas. Add 1/4th of your mixture to it and spread evenly.
7Then roll tightly. Repeat for all 4 tortillas.
8Then slice into about 1 inch pinwheels.
9Lightly spray muffin tin with cooking spray and place pinwheels snugly in. Lightly spray tops with cooking spray.
10Bake on 400 degrees F for 14-16 minutes or until golden and crispy.
11Then enjoy!
Ingredients
16 oz Chicken Breast
Ranch Dip Mix
4 Slices Center Cut Bacon
150 g Oikos Triple Zero Plain Greek Yogurt
3 Light Cheese Wedges
8 g Ranch Dip Mix
50 g Dill Pickles diced
15 g Green Onion
42 g Part Skim Mozzarella
4 Large Burrito Tortillas low carb
Cooking Spray
170 g Oikos Triple Zero Plain Greek Yogurt
113 2% Cottage Cheese
16 g Ranch Dip Mix
5 g Pickle Juice
2 g Dried Dill
Water if needed
Equipment
muffin tinsbowlair fryer
Tips
Use Oikos Triple Zero Greek Yogurt as a replacement for mayo, sour cream, and some of the cream cheese to keep the rolls creamy and high protein.
Blend all high protein ranch ingredients together until smooth.