NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast (128g)

0.25 tsp Garlic salt (1.2g)

0.25 tsp Black pepper (0.5g)

0.5 oz Chipotle peppers in adobo (14g)

1 tsp Lime juice (5ml)

0.5 tsp Honey (3.5g)

0.25 cup Fat free mozzarella cheese (28g)

1 tsp Fresh chives (1g)

1 medium Low calorie tortilla (42g)

3 tbsp Fat free cottage cheese (45g)

1 tsp Light mayonnaise (5g)

1 tsp Minced chipotle peppers (5g)

1 tsp Lime juice (5ml)

0.15 tsp Garlic salt (0.7g)

0.15 tsp Black pepper (0.3g)

0.6 tsp Honey (4g)

2.5 tsp Fat free milk (12g)

PREPARATION

• 1

  In a high-speed blender, combine the cottage cheese, light mayo, minced chipotles, lime juice, garlic salt, black pepper, honey, and milk until the sauce is completely smooth and velvety.

• 2

  Dice the chicken breast into small, uniform pieces and season them thoroughly with the first portion of garlic salt and black pepper.

• 3

  Heat a large non-stick skillet over medium-high heat and sauté the chicken until it is golden brown and cooked all the way through.

• 4

  Add the minced chipotle peppers and honey to the skillet, tossing the chicken continuously for 1-2 minutes until it is coated in a sticky, smoky glaze.

• 5

  Lay the tortilla flat and spread a generous layer of the prepared creamy cottage cheese sauce over one half, then top with the glazed chicken, fat-free mozzarella, and fresh chives.

• 6

  Fold the tortilla in half and toast it in the same skillet over medium heat for 2-3 minutes per side until the exterior is perfectly crunchy and the cheese has melted.