Directions
- 1Add cottage cheese, light mayo, fat-free milk, ranch seasoning, and black pepper to a blender.
- 2Blend until the mixture is smooth.
- 3Season diced chicken breast with garlic salt, smoked paprika, ranch seasoning, and black pepper, mixing until the color changes.
- 4Cook the chicken in a pan until it's nice and golden brown.
- 5Combine the cooked chicken with mozzarella, the ranch sauce made earlier, diced bacon, and fresh chives.
- 6Mix until well combined.
- 7Place a portion of the filling on a large low-calorie tortilla.
- 8Roll the tortilla into a tight cylinder, folding in the sides as you roll.
- 9Place the rolls on a baking sheet lined with aluminum foil and spray with cooking spray.
- 10Bake at 400°F (200°C) for 20 minutes.
- 11Wrap each baked roll in aluminum foil for storage.
Ingredients
- 1.5 cups cottage cheese
- 4 Tbsps light mayo
- 0.25 cup fat free milk
- 3 Tbsps ranch seasoning
- 1 Tbsp black pepper
- 40 oz chicken breast
- 2 Tbsps garlic salt
- 1 Tbsp smoked paprika
- 2 Tbsps ranch seasoning
- 1 Tbsp black pepper
- 2 cups mozzarella
- 10 slices diced bacon
- 20 g fresh chives
- 10 low calorie tortillas
Equipment
blenderpanbowlspatulabaking sheetaluminum foil
Tips
- To reheat the rolls from frozen, wrap them in a wet paper towel, microwave for about 4-5 minutes, and if you like them crispy, toast them on a pan for a few minutes on each side.
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