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.
3Air fry chicken on 400°F for 9-10 minutes.
4Blend all high protein ranch ingredients together until smooth.
5Once 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.
6Then add your green onions, pickles and part skim mozzarella and ranch dip mix.
7Mix to combine.
8Now lay flat one of your tortillas.
9Add 1/4th of your mixture to it and spread evenly.
10Then roll tightly. Repeat for all 4 tortillas.
11Then slice into about 1 inch pinwheels.
12Lightly spray muffin tin with cooking spray and place pinwheels snugly in.
13Lightly spray tops with cooking spray.
14Bake on 400°F for 14-16 minutes or until golden and crispy.
15Then enjoy!
Ingredients
16 oz Chicken Breast (weighed raw)
Ranch Dip Mix to season chicken
4 Slices Center Cut Bacon
150 g Oikos Triple Zero Plain Greek Yogurt
3 Light Cheese Wedges
60 g Fat Free Cream Cheese
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
Equipment
bowlmuffin tinsair fryerblender
Tips
Using Oikos Triple Zero Greek Yogurt replaces mayo, sour cream, and some cream cheese to keep the rolls creamy, high protein, and flavorful without sacrificing taste.
Bake bacon until crispy.
Pat chicken breast dry and flatten before seasoning and air frying.
Blend high protein ranch ingredients until smooth.
Chop cooled chicken finely.
Roll tortillas tightly.
Lightly spray muffin tin and pinwheel tops with cooking spray before baking.