Cheesy Chicken Roll Ups

Ingredients:

• 3lbs thin-sliced chicken breast

• One packet low-sodium taco seasoning

• 16oz salsa (I love Mrs. Renfro’s mango habanero salsa)

• 2-3 packages of low-carb high fiber tortillas: I used Mission Spinach High Fiber Tortillas (this recipe made about 18 total. It will depend on your size of tortillas)

• Shredded Mexican cheese for inside the roll ups before baking and to use in the blended sauce below.

• Blended cheese sauce:

  • 2 cups low-fat cottage cheese

  • 1/3 cup fat-free Greek yogurt

  • 1/2 cup shredded Mexican cheese

  • 4 Tbsps red enchilada sauce

  • Garlic powder & salt to taste

• Optional mix-ins for the roll ups:

  • Pice de Gallo

  • Jalapenos

• Topping suggestions:

  • The leftover red enchilada sauce

  • More of the Mango Habanero salsa

  • Hot sauce

Instructions:

1. I chose to make my chicken in the crockpot using this recipe, but you can make it any way you like! I find this method extremely easy and versatile. Simply add the chicken, taco seasoning, and salsa to a crockpot and cook on high for 3-4 hours. Shred when it is done.

2. Towards the end of the chicken cooking time, start blending the cheese sauce: cottage cheese, Greek yogurt, red enchilada sauce, garlic powder, and salt. Blend until smooth.

3. In the crockpot, after shredding, combine the shredded chicken with the blended sauce.

4. Preheat oven to 450°F.

5. Lay out the tortillas and sprinkle about 1/4 cup of shredded cheese, then add about 1/3 cup of the chicken mixture and spread it out in the center. Top it off with about 2 more tablespoons of shredded cheese. Optional to add pico de Gallo or jalapenos here. Roll tightly.

6. Place the rolls on a baking sheet. Bake for 10 minutes, or until golden and the cheese has melted.

7. Top with enchilada sauce, salsa, or hot sauce

8. Serve immediately or refrigerate for later use. Enjoy!