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Grab three large chicken breasts and tender ice.
Add the juice of one lime, and you can add any seasoning you like. But I like to use taco seasoning just for the convenience.
Toss that in there, fernica.
Add low fat cottage cheese, non fat Greek yogurt, salsa, red enchilada sauce, garlic and some salt and give it a blend until completely smooth.
Once your chicken is done cooking, take it out, chop into super small pieces and add to a bowl.
Add some PICO, pour over your queso sauce, then top it off with a mixture of low fat and fat free cheddar cheese.
Give that a mix until it looks like this.
Add your filling to a low carb tortilla across the entire width of tortilla, a little bit wider than you would roll a typical burrito and bake at 400 degrees for eight to 10 minutes and enjoy.