Ingredients
Scale
- 2 large whole wheat or flour tortillas
- 2 cups shredded cooked chicken breast (rotisserie works great)
- 1/2 cup low-fat cottage cheese
- 1/4 cup buffalo hot sauce (adjust to your spice preference)
- 1/2 cup shredded carrots
- 1/2 cup diced celery
- 1 cup chopped romaine lettuce
- 2 tablespoons sliced green onions
- Optional: Blue cheese crumbles or a drizzle of ranch
Instructions
- Step 1: Smooth the Cottage Cheese. If you prefer a smooth texture, place the cottage cheese in a small blender or food processor and pulse until creamy. If you like the traditional texture of cottage cheese, you can skip this step and use it as is.
- Step 2: Mix the Filling. In a medium mixing bowl, combine the shredded chicken, cottage cheese, and buffalo sauce. Stir everything together until the chicken is thoroughly coated in the creamy buffalo mixture. Fold in the diced celery and green onions for extra crunch.
- Step 3: Prepare the Tortilla. Lay your tortillas flat on a clean surface. If they are cold, you can microwave them for about 10 seconds to make them more pliable and easier to roll without tearing.
- Step 4: Layer the Vegetables. Distribute the chopped romaine lettuce and shredded carrots evenly across the center of each tortilla, leaving about an inch of space from the edges.
- Step 5: Add the Chicken and Roll. Spoon the buffalo chicken mixture over the bed of vegetables. Fold in the sides of the tortilla, then roll it up tightly from the bottom. Slice diagonally and serve immediately.
- Cook Time: 15 minutes