Cheesy Chicken Roll Ups
Any extras also turned out to be a yummy high-protein dip!
Ingredients:
3lbs thin-sliced chicken breast
One packet low-sodium taco seasoning
16oz salsa (I love Mrs. Renfro’s mango habanero salsa)
A package of low-carb tortillas: mine made 11-12 (my favorite are the Mission spinach high fiber tortillas)
Shredded Mexican cheese for inside the roll ups before baking
Blended cheese sauce:
2 cups low-fat cottage cheese
1/3 cup fat-free Greek yogurt
1/2 cup shredded Mexican cheese
2-4 Tbsp red enchilada sauce, per your taste preference
Garlic powder & salt to taste
Optional mix-ins for the roll ups:
Pice de Gallo
Jalapenos
Instructions:
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.
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. TIP: Any leftover sauce can be mixed with hot sauce for a delicious high-protein dip!
In a bowl, combine the shredded chicken with the blended sauce.
Preheat oven to 450°F.
Lay out the tortillas and sprinkle about 1/4 cup of shredded cheese, then add about 1/4 cup of the chicken mixture. Top it off with about 2 more tablespoons of shredded cheese. Optional to add pico de Gallo or jalapenos. Roll tightly. TIP: Any leftover chicken can also be used as a high-protein dip! I love using veggie chips here.
Place the rolls on a baking sheet. Bake for 8-10 minutes, or until golden and the cheese has melted.
Serve immediately or store in the fridge or freezer for later use. Enjoy!
