Buffalo Chicken Ranch Tortilla Roll Ups


buffalo chicken roll upsIngredients:
8 oz. Buffalo Wing Sauce (I use Frank’s Red Hot)
1 lb boneless, skinless chicken breast
1 dry ranch packet
8 oz. 1/3 less fat original cream cheese
1 c reduced fat (2%) shredded cheese
6-8 large tortillas

buffalo chicken roll ups 31. Add chicken, buffalo wing sauce, and ranch packet to slow cooker. Cook on HIGH for 4 hours (cook time will vary with different slow cooker models).
2. Remove chicken from slow cooker onto plate. Shred using two forks. Set chicken aside.
3. Whisk cream cheese into buffalo sauce that is in the slow cooker. Once it is completely melted and mixed well, add chicken back into sauce.
4. Turn off slow cooker. Put buffalo chicken mixture into a dish to chill in the refrigerator for about 30-45 minutes.
5. Once chicken mixture is chilled (I zapped mine in my food buffalo chicken roll ups 2processer a few times to make it easier to spread before adding the cheese), stir in shredded cheese to buffalo chicken mixture.
6. Lay tortillas out flat on counter. Spoon buffalo chicken mixture onto tortilla and spread into an even layer.
7. Beginning at one end, roll up tortilla. Slice into bite-sized pieces. Repeat process until all of the buffalo chicken mixture is gone (I used 7 tortillas).
8. Store in refrigerator until ready to serve.

Yields about 42 roll ups (will vary depending on how much chicken mixture you put in each tortilla and how big you cut your roll ups)


Slow Cooker Breakfast Scramble | Breakfast Burritos

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Breakfast scrambleIngredients:
8 Jimmy Dean Turkey Sausage patties, diced
1.5 lb yellow potatoes, diced
1 c peppers and onion (I used about 1/2 c onion and 1/4 c each of red and green peppers)
1 c 2% reduced fat Colby & Monterey Jack cheese
32 oz Egg Beaters or other egg substitute (equivalent to about 12 large eggs)
salt, to taste (I added about 1/2 tsp)
pepper, to taste (I added about 1/2 tsp)

optional to serve as breakfast burritos-
hot sauce

1. I recommend spraying your slow cooker with non-stick cooking spray first.
2. Layer sausage, potatoes, peppers and onion, and cheese on top.
3. (I poured my egg substitute into a bowl and whisked the salt and pepper into the eggs) Pour egg over all ingredients.
4. Cook on LOW for 6-8 hours or HIGH for 4-6 hours, or until egg has set and is no longer runny.

Serving suggestions:
This dish is amazing all on its own, but we love to load it into a tortilla and have as breakfast burrito filling topped with salsa or guacamole.

Yields 15 servings, serving size 1/2 c

Honey-Lime Chicken | enchiladas

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for the chicken-
1.5 lbs chicken breast
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cumin
1/2 tsp Cajun seasoning
1/4 tsp black pepper
1/8 tsp cayenne pepper
1 tbsp chili powder
1/2 tsp paprika
1/4 tsp salt
1/2 c lime juice
1/3 c honey

For the enchiladas-
6 large tortillas
3 c pepper jack cheese, shredded
16 oz. bottle salsa verde
Homemade guacamole (optional)
Sour cream (optional)
Fresh cilantro (optional)


1. Place chicken breasts in bottom of crockpot.
2. In a small bowl, whisk together garlic powder, onion powder, cumin, Cajun seasoning, black pepper, cayenne, chili powder, paprika, salt, lime juice, and honey. Pour over chicken breast. Cover with lid. Cook on high for 4-6 hours, cook times vary based on your slow cooker.
3. With 30 min of cook time remaining, remove chicken onto plate. Shred with two forks. Place chicken back into crockpot for remaining 30 minutes to soak up juices.
**You can use this chicken for anything you’d like. Below, I’ll share an enchilada option with you.

4. Preheat oven to 350. Spray a glass baking dish with non-stick cooking spray. Pour about 1 c of the salsa verde into bottom of baking dish. Set aside.
5. Lay tortillas out on counter top. Fill each tortilla evenly with shredded honey-lime chicken. Top each with about 1/4 c pepper jack cheese. Roll tortillas and place seam side down in prepared baking dish. Repeat for remaining tortillas.
6. Stir together remaining salsa verde and any honey-lime drippings left from chicken. Pour over enchiladas in baking dish. Top with remaining pepper jack cheese.
7. Bake for 30 min. Top with sour cream, guacamole, and cilantro.

Yields 6-8 servings, serving size 1 enchilada or 1/2 c honey-lime chicken

Mango & Black Bean Cajun Chicken Tacos

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cajun chicken tacoIngredients:

for the chicken-
2 chicken breasts
1/2 tbsp Cajun seasoning
1/2 tbsp Lemon pepper seasoning
1/2 tbsp Italian seasoning
1/4 tsp garlic powder
for the taco-
1 can black beans, drained, rinsed
3 tbsp salsa
1/2 tsp ground cumin
1 mango, diced
1 tbsp lemon juice
2 c leafy greens (I used a 50/50 mix of baby spring mix and baby spinach)
homemade guacamole
fresh cilantro, for garnish
Whole wheat wrap (you could even leave out the wrap and use more leafy greens to make it a salad)


cajun chicken1. Preheat grill. Mix Cajun seasoning, lemon pepper, Italian seasoning, and garlic powder in a small container and mix thoroughly. Rub generously on chicken. Place on hot grill until cooked through. Cut cooked chicken into strips.
2. Mix black beans, salsa, and cumin together in a small bowl. Set aside.
3. Mix mango and lemon juice together in a small bowl. Set aside.
4. Assemble taco:
–Place four wraps on flat counter space. Divide leafy greens evenly between the four wraps on bottom.
–Assemble about 1/4 of the chicken strips onto each taco
–Spoon on about 2 tbsp of the black bean mixture over the chicken strips
–Add 2 tbsp of mango
–Top with 1 tbsp of guacamole and garnish with fresh cilantro
Yields 4 servings, serving size 1 Cajun chicken taco
recipe modified from 24-day-challenge-cookbook

Bean & Rice Chicken Enchliadas


bean and rice enchiladas 2Ingredients:

1 c brown rice, dry
1 c water
6 large tortillas (I use low carb/high fiber La Tortilla Factory)
1 can fat free refried beans
1 can corn, drained
2 cup cooked chicken breast, chopped
1 cup  reduced fat Mexican style blend shredded cheese
2 cans enchilada sauce
(optional) sour cream, for topping


bean and rice enchiladas1. Preheat oven to 350°. Spray a glass baking dish with non-stick cooking spray. Pour about 1/2 c of the enchilada sauce in the bottom of the dish and tilt until equally distributed. Set aside.
2. Bring 1 water to boil over medium-high heat. Add rice when it reaches a full boil. Reduced heat to medium. Cover and let cook for 5 minutes. Leave lid on, remove from heat and allow to sit covered for an additional 7 minutes. 
3. While rice is cooking, lay 6 large tortillas out on counter top. Add the following ingredients equally to each tortilla:
-spread about 2 tbsp of refried beans on each tortilla 
-spoon about 2 tbsp of corn on top of refried beans
-spoon about 2-3 tbsp of rice on top of corn
-add chopped chicken on top of rice
-sprinkle each with about 1 tbsp shredded cheese
4. Roll up each tortilla (I do not fold the ends in) and place seam side down in prepared baking dish.
5. Pour remaining enchilada sauce evenly over stuffed tortillas. Top with remaining cheese.
6. Bake for 25-30 minutes or until heated through and cheese on top is melted.
7. Remove from oven. Place full or half of an enchilada on plate. Top with sour cream, if desired.
Yields 6 or 12 servings
1 full enchilada 10 points 
1/2 enchilada 5 points
*Add additional points if topping with sour cream
I am in no way affiliated with Weight Watchers.

Salsa Ranch Turkey Club Wrap

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turkey club wrap 2Ingredients:

4 large wraps (I use La Tortilla Factory brand high fiber, low carb whole wheat tortillas)
8 oz. thinly sliced, deli turkey
4 slices fat free sharp cheddar cheese
8 slices turkey bacon
4 tbsp salsa ranch (I use Bolthouse Farms yogurt dressing, found in the refrigerated produce section)
2 c lettuce, shredded


turkey club wrap1. Preheat oven to 400°. Lay a wire rack on top of a baking sheet and lay bacon strips on rack. Cook bacon for 15-20 minutes. Remove from oven and allow to cool (bacon will crisp as it cools). 
2. Lay tortillas flat on counter top. Spread 1 tbsp salsa ranch on each tortilla. 
3. Cut each piece of cheese in half and lay down the center of the tortilla on top of the ranch. 
4. Add 2 oz. of turkey to each tortilla (about 4 thinly sliced pieces).
5. Place 2 strips of cooked bacon to each tortilla. Add about 1/2 c shredded lettuce to each and roll up folding the ends in as you roll. 
6. Cut down the center and serve.
Yields 4 servings, serving size 1 wrap
7 points on Weight Watchers Points+ System
I am in no way affiliated with Weight Watchers.

Party Roll-Ups

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party roll upsIngredients:

8 large tortillas (I use La Tortilla Factory’s High Fiber, Low Carb whole wheat tortillas)
8 tbsp Garden Vegetable Cream Cheese
2 cup reduced fat Colby & Monterey Jack shredded cheese, divided
24 slices deli ham, thinly sliced


part roll ups 21. Lay tortillas out on a flat surface. Spread 1 tbsp cream cheese onto each tortilla. Spread evenly.
2. Top cream cheese evenly with 1/4 c shredded cheese on each tortilla. 
3. Add 4 slices deli ham on top of the cheese.
4. Starting at one end, roll tortilla tightly, and use a dab of cream cheese to help it stick together. 
5. Slice each roll-up into eight equal slices and secure with a tooth pick down the center of the roll-up. 
Yields 16 servings, serving size 4 roll-up slices
3 points on Weight Watchers Points+ System
7 points for the whole roll-up (8 slices)
I am in no way affiliated with Weight Watchers.

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