| 19 | 15 | 431 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 5 |
| 2 cup shredded | Chicken breast, boneless, skinless, grilled |
| 3/4 cup | Greek yogurt, plain, 2% M.F. |
| 3/4 cup | Cottage cheese (2% M.F.) |
| 1 cup shredded | Mexican cheese blend (or alternate cheese of choice) |
| 1/2 cup | Plum tomatoes (finely diced) |
| 1/2 cup chopped | Green bell pepper (finely) |
| 1 1/2 tsp | Garlic (finely minced) |
| 3 stalk(s) | Green onion (finely sliced) |
| 3/4 cup | Cilantro (coriander) (optional, finely chopped) |
| 2 tsp | Chili powder |
| 1 1/2 tsp | Cumin |
| 1/2 tsp | Paprika, smoked |
| 1/2 tsp | Red pepper flakes (optional) |
| 1/2 tsp | Sea Salt |
| 1/2 tsp | Garlic powder |
| 1/2 tsp | Onion powder |
| 1/2 tsp | Oregano, dried |
| 1/2 tsp | Black pepper |
| 5 medium tortilla(s) | Whole wheat tortilla |
Step 1: Combine the shredded chicken, Greek yogurt, cottage cheese, Mexican cheese blend, plum tomatoes, green pepper, garlic, green onion, cilantro (optional) in a large mixing bowl, stirring until well combined.
Step 2: In a small bowl, add the chili powder, cumin, smoked paprika, red pepper flakes (optional), sea salt, garlic powder, onion powder, oregano, and black pepper and stir to combine.
Step 3: Sprinkle the seasoning mixture over the contents in the large mixing bowl and stir until well combined.
Step 4: Lay flour tortilla down on work surface and spread about 1/2 cup of the chicken taco mixture evenly over the tortilla, leaving a 1/2 - 1 inch border all around.
Step 5: Start at the bottom of the tortilla (closest to you), and roll up tightly towards the top, like a cigar. Place roll seam side down on cutting board and use a sharp, serrated knife to slice roll into 8 pinwheels.
Step 6: Repeat steps 4 and 5 with the remaining tortillas.
Step 7: Serve cold or warm in skillet on stove-top over low-medium heat, if preferred.
| Grain | 1.4 |
| Meat | 1.1 |
| Milk Alternative | 0.8 |
| Vegetables | 0.8 |
