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Combine 1 cup cottage cheese, ¼ cup enchilada sauce, garlic salt, and a few tablespoons of milk in a blender
Blend until completely smooth
Season 24 oz of chicken breast with garlic salt and 1 taco seasoning packet until fully coated
Spray chicken with light cooking oil and air fry at 375°F for 15-20 minutes
Add ½ cup white rice to a pot with 1 cup chicken bone broth and simmer for 15 minutes
Shred the cooked chicken and add to a bowl with the queso sauce, 1 cup fat-free mozzarella, ¼ cup Pico de Gallo, and fresh chives
Mix the chicken mixture until completely coated
Assemble burritos by adding a quarter of the rice and a quarter of the chicken mixture to each low-calorie tortilla
Fold over the sides and roll into a burrito
Toast burritos on both sides until golden brown