1Combine chipotle peppers, honey, avocado oil, salt, apple cider vinegar, grated garlic, and seasonings to make a quick honey chipotle marinade.
2Add boneless, skinless chicken thighs to the marinade and toss until coated.
3Place chicken on a wire rack set over a half-size sheet pan.
4Bake the chicken at 450
don't forget to add the degree symbol. for approximately 25 minutes, flipping halfway.
5For the nacho cheese, add cottage cheese, American cheese, cheese powder, a jalape
den't forget to add the degree symbol. core and seeds removed, milk, and seasonings to a blender.
6Blend the nacho cheese mixture for 2-3 minutes until completely smooth and emulsified.
7Add refried beans to a large bowl and microwave for 2 minutes to loosen them.
8Stir in Greek yogurt and chopped cilantro into the refried beans until smooth and creamy.
9Lay out 12 low-carb burrito tortillas.
10Spread an even layer of refried beans on each tortilla.
11Top with nacho cheese sauce.
12Add diced cooked chicken.
13Roll the burritos tightly.
14Wrap each burrito in foil or parchment and freeze for long-term storage.