(Macros: Per Serving – 15 Total)
250 Calories
13gC | 8gF | 32gP
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Ingredients:
1.35KG Boneless & Skinless Chicken Breast (raw weight)
1 Packet Low Sodium Taco Seasoning Mix (Old El Paso Large Low Sodium Taco Seasoning Mix)
1 Tsp Olive Oil
150g Buffalo Sauce (Franks Redhot Buffalo Sauce)
100ml – 200ml Water (add slowly & add more until its creamy)
1 Tbsp Ranch Seasoning (Lane’s Ranch Seasoning)
120g Light Cream Cheese (Philadelphia)
Diced Spring Onion/Scallion
30g Light Grated Cheddar Cheese (Bega 50% Less Fat Grated Cheese – per taquito)
15 Mini Tortillas (La Banderita Carb Counter Tortillas)
Light Cooking Oil Spray (FryLight)
Directions:
1. Start by seasoning your chicken with half a packet of low sodium taco seasoning, add olive oil & mix well.
2. Cook the chicken on a pan with the heat on medium – high, once cooked shred apart using 2 forks.
3. In the same pan add the shredded chicken back in along with the rest of the taco seasoning, buffalo sauce, water, ranch seasoning, light cream cheese, spring onion/scallion & mix until well combined.
4. Equally distribute the filling on one small warm tortilla, add shredded low fat cheese & roll tightly. Repeat for the other 14 taquitos.
5. Spray a pan with light cooking oil and cook the taquitos on each side until golden brown & crispy.
#taquitos #chicken #highprotein #healthyrecipes #mealprep
