Chipotle Chicken Rolls
Directions
- 1To make the high-protein chipotle sauce, combine cottage cheese, chipotle sauce, light mayo, lime juice, minced garlic, garlic salt, onion powder, and honey in a blender.
- 2Blend until you have a smooth sauce.
- 3Take out diced chicken breast.
- 4Season the chicken breast until the color changes.
- 5Cook the chicken in a pan until all pieces are nice and golden brown.
- 6Build the filling with the cooked chicken, mozzarella, the sauce, and fresh parsley.
- 7Mix until it looks just like this.
- 8Take out some low-calorie tortillas.
- 9Add the filling to the tortillas and make 10 rolls.
- 10Add them to a baking sheet.
- 11Spray with some oil.
- 12Bake at 400F for 18-20 minutes.
- 13Wrap them in aluminum foil.
- 14Throw them in the freezer and enjoy.
Ingredients
- 3 Cups Cottage Cheese (0% Fat)
- 0.5 Cup Chipotle Sauce
- 4 Tbsps Light Mayo
- 0.25 Cup Lime Juice
- 2 Tbsps Minced Garlic
- 1 Tbsp Garlic Salt
- 1 Tbsp Onion Powder
- 2 Tbsps Honey
- 40 oz Chicken Breast
- 1 Tbsp Smoked Paprika
- 1 Tbsp Black Pepper
- 2 Cups Fat Free Mozzarella
- 0.5 Cup Parsley
- 10 Low Calorie Tortillas
- oil
Equipment
BlenderBaking SheetPan
Tips
- To reheat the rolls from frozen, wrap in a wet paper towel, microwave for around 3-4 minutes, and if you like it crispy, toast it on a pan for a few minutes on each side.
- If the sauce is too thick, add a few tablespoons of water and blend it until you get the desired consistency.
- Bake the rolls at 400F for around 18-20 minutes until you start seeing brown edges.
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