Serves 15
Directions
- 1Add olive oil to your diced chicken breast.
- 2Add 2 tsp smoked paprika, 1/2 tsp chilli powder, 1 tsp garlic powder, 1 tsp onion powder and 1 tsp salt to the chicken.
- 3Mix well.
- 4Cook the chicken on a pan on medium-high heat for 4 minutes on each side.
- 5Once cooked, set it aside.
- 6In a blender cup, add 500g low-fat cottage cheese.
- 7Add 80g light cream cheese.
- 8Add 4 diced garlic cloves.
- 9Add 2-4 tsp chipotle paste.
- 10Add 1 tbsp ranch seasoning.
- 11Add half a lime juice.
- 12Add 100ml milk.
- 13Blend until smooth and creamy.
- 14Add the blended sauce to a bowl with the cooked chicken.
- 15Add chives.
- 16Add 200g cooked and diced bacon.
- 17Add 300g low fat grated cheese.
- 18Mix well until combined.
- 19Grab a warm tortilla.
- 20Equally distribute the filling on the tortilla with some cilantro.
- 21Roll it tightly.
- 22Toast the roll.
- 23Repeat the process for the other 14 rolls.
- 24Wrap them up and enjoy.
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 tortilla
Equipment
panblender cupbowl
Tips
- Once cooked, set the chicken aside.
- Reheat instructions: Take one roll out of the freezer, take off the foil, microwave for approximately 2 minutes then air fry at 190C/375F for 5-8 minutes or until hot & crispy. This last step can also be done in a pan.
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