Serves 15
Directions
- 1Add olive oil to your diced chicken breast.
- 2Add smoked paprika, chili powder, garlic powder, onion powder, and salt.
- 3Mix the chicken and seasonings well.
- 4Cook the chicken on medium-high heat for 4 minutes on each side in a pan.
- 5Once cooked, set the chicken aside.
- 6In a blender cup, add low-fat cottage cheese.
- 7Add light cream cheese.
- 8Add diced garlic cloves.
- 9Add chipotle paste.
- 10Add ranch seasoning.
- 11Add lime juice.
- 12Add milk.
- 13Blend until the mixture is smooth and creamy.
- 14Pour the blended sauce into a bowl with the cooked chicken.
- 15Add chives.
- 16Add cooked and diced bacon bits.
- 17Add low-fat grated cheese.
- 18Mix well until all ingredients are combined.
- 19Grab a warm tortilla.
- 20Equally distribute the filling onto the tortilla.
- 21Add cilantro (optional).
- 22Roll the tortilla tightly.
- 23Toast the rolled tortilla.
- 24Repeat the process for the other 14 rolls.
- 25Wrap the rolls individually.
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 & Diced Bacon
- 300 g Low Fat Grated Cheese
- 15 Warm Tortilla
- Cilantro
Equipment
panblenderbowl
Tips
- To reheat: 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. This last step can also be done in a pan.
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