2Add smoked paprika, chilli powder, garlic powder, onion powder, and salt to the chicken.
3Mix the chicken and seasonings well.
4Cook the chicken on a pan over medium-high heat for 4 minutes on each side.
5Once cooked, set the chicken aside.
6In a blender cup, add low-fat cottage cheese.
7Add light cream cheese to the blender cup.
8Add diced garlic to the blender cup.
9Add chipotle paste to the blender cup.
10Add ranch seasoning to the blender cup.
11Add lime juice to the blender cup.
12Pour milk into the blender cup.
13Blend until the sauce is smooth and creamy.
14Add the blended sauce to a bowl with the cooked chicken.
15Add chives to the bowl.
16Add diced bacon to the bowl.
17Add low-fat grated cheese to the bowl.
18Mix well until all ingredients are combined.
19Grab a warm tortilla.
20Equally distribute the filling onto the tortilla.
21Add cilantro (optional) to the filling.
22Roll the tortilla tightly.
23Toast the rolled tortilla.
24Repeat the rolling and toasting process for the other 14 rolls.
25Wrap the rolls in foil for meal prep or storage.
26Enjoy your creamy chicken bacon ranch rolls.
Ingredients
2.25 kg Diced Chicken Breast
1 tsp Olive Oil
2 tsp Smoked Paprika
0.5 tsp Chilli Powder
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Salt
500 g Low Fat Cottage Cheese
80 g Light Cream Cheese
4 Diced Garlic Cloves
2 tsp Chipotle Paste
4 tsp Chipotle Paste
1 tbsp Ranch Seasoning
0.5 Lime Juice
100 ml Milk
Chives
200 g Cooked & Diced Bacon
300 g Low Fat Grated Cheese
15 Warm Tortillas
Cilantro
Equipment
PanBlenderBowlFoilMicrowaveAir Fryer
Tips
You can easily meal prep these rolls, store them in the freezer, and reheat them in minutes.
To reheat, take one roll out of the freezer, remove the foil, microwave for approximately 2 minutes, then air fry at 190°C/375°F for 5-8 minutes or until hot and crispy. This last step can also be done in a pan.