Ingredients:

  • 1.5 lb (680g) boneless skinless chicken breast, diced into ½ inch cubes
  • 1 cup (225g) low-fat cottage cheese
  • 2 tbsp (12g) dry ranch seasoning mix
  • 1 tsp (5ml) olive oil
  • ½ tsp (3g) garlic powder
  • Salt and black pepper to taste
  • 4 (approx. 60g each) low-carb flour tortillas
  • 1.5 cups (170g) shredded part-skim mozzarella cheese
  • 1 tbsp (15ml) butter

Instructions:

  1. Heat 1 tsp (5ml) of olive oil in a large non-stick skillet over medium-high heat.
  2. Add the diced chicken breast to the skillet. Season with garlic powder, salt, and pepper.
  3. Cook, stirring occasionally, until the chicken is mahogany colored and reaches 165°F (74°C). Remove the chicken from the pan and set it aside.
  4. Place the cottage cheese and dry ranch seasoning into a blender.
  5. Pulse the mixture until it is completely smooth with no visible curds.
  6. Wipe the skillet clean and melt ½ tbsp (7.5ml) of butter over medium heat.
  7. Place one tortilla in the pan. Spread a layer of mozzarella, a portion of the seared chicken, and a dollop of the protein ranch blend.
  8. Fold the tortilla in half and press down with a spatula.
  9. Cook for 2-3 minutes per side until the exterior is golden brown and the cheese is fully melted.
  10. Repeat for the remaining tortillas, cooking in batches if needed.