1Tenderize three large chicken breasts with a fork.
2Add the juice of one lime and taco seasoning (or any seasoning you like).
3Place the seasoned chicken breasts in an air fryer and cook.
4Prepare the queso sauce by blending together 200g of 2% cottage cheese, 75g of fat free greek yogurt, 4 tablespoons of salsa, 2 tablespoons of red enchilada sauce, garlic powder and salt to taste.
5Once the chicken is cooked, chop it into small pieces and add to a bowl.
6Add 4 tablespoons of pico de gallo and pour the queso sauce over the chicken.
7Top with a mix of 50g reduced fat cheese and 50g fat free cheddar cheese.
8Mix until well combined.
9Add the filling to a low carb tortilla across the entire width of the tortilla, a little bit wider than you would roll a typical burrito.
10Roll tightly and bake at 400 degrees for 8-10 minutes.