Ingredients:

  • 1.5 lbs boneless skinless chicken breast, diced into ½ inch cubes
  • 1 tbsp avocado oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup shredded part-skim mozzarella
  • ½ cup blended low-fat cottage cheese
  • 4 large low-carb high-protein tortillas
  • ½ cup diced white onion
  • 2 tbsp chopped fresh cilantro

Instructions:

  1. Heat the avocado oil in a 12-inch non-stick or cast-iron skillet over medium-high heat.
  2. Add the diced chicken and onions to the skillet. Season with garlic powder, paprika, salt, and pepper.
  3. Sauté for 6–8 minutes until the chicken is opaque and edges are mahogany-colored. Remove from heat and set aside in a bowl.
  4. Wipe the skillet clean and place one tortilla in the pan over medium heat.
  5. Spread a thin layer of the blended cottage cheese over the entire surface of the tortilla.
  6. Sprinkle a portion of the shredded mozzarella, a scoop of the cooked chicken, and a pinch of cilantro on one half of the tortilla.
  7. Fold the tortilla in half to create a moon shape and press down firmly with a spatula.
  8. Cook for 2–3 minutes per side until the shell is golden-brown and the cheese is bubbling. Repeat for the remaining tortillas.