Cottage Cheese Queso Chicken Rolls
Get ready to roll with these high protein queso chicken rolls. This easy-to-prepare meal packs a punch when topped with salsa, guac, and cilantro. Our dietitians are adding new recipes all the time, so check out our Dietitian’s Choice Recipes page for all their latest recipes!
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Cottage Cheese Queso Chicken Rolls
Ingredients
- 1 C. Low Fat Cottage Cheese
- 1/3 C. Nonfat, Plain Greek Yogurt
- 1/2 C. Pico de Gallo, divided
- 2 Tbsp. Red Enchilada Sauce
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Kosher Salt
- Juice of One Lime
- 3.5 C. Cooked Taco or Fajita-Seasoned Chicken, finely chopped or shredded (try Mrs. Dash taco seasoning for a salt-free option)
- 1 C. Shredded Cheddar or Mexican-Blend Cheese
- 8 Whole Wheat Tortillas
- Salsa, Guacamole, and Cilantro for serving
Instructions
- Blend cottage cheese, yogurt, 1/4 cup pico de gallo, enchilada sauce, garlic powder, salt, and lime juice in a food processor or blender until smooth. Transfer queso to a large bowl with chopped chicken, remaining 1/4 cup pico de gallo, and cheese, and stir to mix everything together. Taste chicken mixture and adjust for seasoning.
- Lay one tortilla flat on a clean surface and spread about a half-cup filling across the center. Starting from the bottom, roll tortilla up tightly over the filling, keeping seam side down to secure. Repeat with remaining tortillas until filling is gone. Gently lay rolls seam side down in a large lightly oiled skillet over medium heat and cook 5-7 minutes to warm filling. Top rolls with salsa, guacamole, and cilantro to serve. Alternatively, wrap each roll in foil and freeze for up to a month for an easy microwavable snack. (Make sure not to put foil in the microwave!)
Notes
Recipe provided with permission from our friends at Kemps.
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