HIGH-PROTEIN, LOW-CALORIE CREAMY CHICKEN CRUNCHWRAP

If you're looking for a meal that's macro-friendly, packed with protein, and super satisfying, without sacrificing flavor or taste - you need these TacoBell Crunchwrap DUPES.

DIETING DOESN’T HAVE TO BE BORING, WITH THE WORST FOOD.

IT ALSO DOESN’T HAVE TO TAKE FOREVER TO PREP!

THESE take less than 20 minutes to prepare and make & ARE MOUTHWATERING!👀

CRUNCHWRAP INGREDIENTS:

• 6 Joseph’s Lavash Bread Full Flatbread (6 svgs)

• 1 lb Shredded Rotisserie Chicken

• 1 cup Mexican Corn

• 1.5 cups Fat-Free Refried Beans

• 12oz Frozen Peppers & Onions

• Cilantro

• 1 bag Quest Taco Chips

CHEESE SAUCE INGREDIENTS:

• 2 cups Low Fat  Good Culture Cottage Cheese

• 1 packet Taco Seasoning

• 4oz Diced Chiles

• 2oz Lite Mexican Cheese

• 1-2 Tbsp Water (as needed)

INSTRUCTIONS:

1. Add all the cheese sauce ingredients to a food processor or blender. Blend until smooth, using a tablespoon or two of water if needed to thin the sauce to blend. Set aside.

2. Shred chicken and set aside.

3. Heat a large pan over medium heat and add the frozen peppers and onions. Cook for 4 to 5 minutes to thaw before adding the pulled chicken beans and corn. Cook for another 2 to 3 minutes until everything is warmed.

4. Remove the pan from the heat and add the cheese sauce, stirring to combine.

5. Add 6-8oz of the cheesy chicken mixture to each tortilla & fold into pentagon.

6. Heat a non-stick pan over medium heat to grill pockets for 30-60 seconds per side until golden brown.

MACROS:

(FOR ONE CRUNCHWRAP & BAG OF CHIPS)

533 Calories, 54g protein, 46g carbohydrates, & 17g fats

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