High-Protein Chicken Enchilada Wraps

Ingredients

• Tortillas • 6 (390g total)
• Grilled Boneless Skinless Chicken Breast • 425g
• Mild Enchilada Sauce • 2 tbsp (29.6g)
• Fresh Pico de Gallo • 60g
• Fat-Free Cottage Cheese • 170g
• Greek Yogurt, Nonfat • 60g
• Shredded Fat-Free Cheddar Cheese • 112g
• Lime Juice • 1 tsp

1. Chop or shred the grilled chicken breast into bite-sized pieces.
2. In a bowl, combine cottage cheese, Skyr yogurt, enchilada sauce, lime juice, and half of the shredded cheddar. Mix until creamy.
3. Stir in the chicken and Pico de Gallo.
4. Lay out the tortillas and divide the chicken mixture evenly among them.
5. Sprinkle the remaining shredded cheddar on top of the filling, then roll each tortilla into a wrap.
6. Optional: Toast seam-side down in a skillet or air fryer until golden and warm.