Combine one cup of cottage cheese, quarter cup enchilada sauce, one chipotle pepper adobo sauce, and blend everything together until completely smooth.
Take out 24oz of chicken breast and season of garlic, salt, smoked paprika and onion powder until fully coated.
Transfer the chicken into a bowl along with half a cup of diced chipotle peppers, mix everything together and air fried three seventy five for 15 to 20 minutes.
Dice up the chicken at a tow bowl along with the sauce, one cup of fat free mozzarella, 4 diced bacon strips, fresh chives and mix it all together until fully combined.
Assemble by adding ¼ of the filling to a low calorie tortilla, folding everything into a burrito and toasting on both sides until golden brown.
