Serves 15
Directions
- 1To diced chicken breast, add olive oil and seasonings including smoked paprika, chilli powder, garlic powder, onion powder, and salt.
- 2Mix the chicken and seasonings well.
- 3Cook the seasoned chicken on a pan over medium-high heat for 4 minutes on each side.
- 4Once cooked, set the chicken aside.
- 5In a blender cup, add low-fat cottage cheese, light cream cheese, diced garlic cloves, chipotle paste, ranch seasoning, lime juice, and milk.
- 6Blend until the mixture is smooth and creamy.
- 7Add the blended sauce to a bowl with the cooked chicken.
- 8Add chives, diced cooked bacon, and low-fat grated cheese to the chicken and sauce mixture.
- 9Mix all ingredients well until combined.
- 10Grab a warm tortilla.
- 11Equally distribute the filling onto the tortilla, adding cilantro if desired.
- 12Roll the tortilla tightly.
- 13Toast the rolled tortilla.
- 14Repeat the rolling and toasting process for the remaining 14 rolls.
- 15Wrap the finished 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
- 1 tbsp ranch seasoning
- 0.5 lime juice
- 100 ml milk
- chives
- 200 g cooked and diced bacon
- 300 g low fat grated cheese
- 15 warm tortillas
- cilantro
Equipment
bowlpanblender cupblenderspatula
Tips
- You can easily meal prep these rolls, store them in the freezer, and reheat them in minutes.
- To reheat from frozen: Take one roll out of the freezer, remove the foil, microwave for approximately 2 minutes, then air fry at 190C/375F for 5-8 minutes or until hot and crispy. The last step can also be done in a pan.
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