Buffalo Chicken Ranch Tortilla Roll Ups

Ingredients:
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

Directions:
1. 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 processer 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

Ingredients:
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-
tortillas
salsa
guacamole
hot sauce

Directions:
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

Ingredients:
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)

Directions:
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

Ingredients:

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)

Directions:

1. 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

Ingredients:

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

Directions:

1. 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

Ingredients:

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

Directions:

1. 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

Ingredients:

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

Directions:

1. 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.

Cheddar-Turkey Apple Wrap

Ingredients:

4 tortillas (I use Flat Out Light brand)

2 tbsp + 1 tsp Hellmann’s Light mayonnaise

3/4 tbsp Dijon Mustard 

8 oz. thinly sliced deli turkey

1/2 c fat free sharp cheddar cheese, shredded

1 large Granny Smith Apple, cored, sliced thin

(Optional) 2 c Romaine lettuce

Directions:

1. In a small bowl, mix together mayonnaise and Dijon mustard until well combined. 

2. Lay tortillas out flat. Spread mustard mixture evenly over each tortilla (about 2 tsp each) with a knife or back of a spoon.

3. Sprinkle 1/8 c cheddar cheese over each tortilla on top of mustard mixture. Add with 2 oz. of turkey on each tortilla (about 4 slices). Evenly distribute apple slices among the four tortillas. 

4. If you want these hot, I suggest not adding lettuce and go ahead and roll them up. I placed mine on a George Foreman grill until the tortilla was golden brown and cheese was beginning to melt inside. 

5. If you want them cold, add 1/2 c Romaine lettuce to each tortilla. Roll them up and serve immediately.

 

Yields 4 servings, serving size 1 wrap

5 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

 

Recipe modified from Weight Watchers Annual Recipes for Success.

Thanksgiving Dinner Wrap

Ingredients:

1 sweet potato (8 oz)

1/2 tsp cinnamon

1/2 tbsp brown sugar (omit for Advocare friendly)

1/4 c dried cranberries (no sugar added)

2 tbsp walnuts

8 oz. thin sliced deli turkey

2 c baby spinach 

1 c mandarin oranges, (if using canned oranges, drain and rinse)

4 whole grain tortillas

Directions:

1. Rinse and scrub sweet potato. Pierce several times with fork. Place in microwave and cook for about 5 minutes, or until sweet potato is tender inside. 

2. Carefully remove hot potato from microwave. Leave set until cool enough to handle. Remove and discard sweet potato skin. Place sweet potato in a small bowl and mash with a fork. 

3. Add cinnamon, brown sugar, cranberries, and walnuts to mashed sweet potato. Stir to combine. 

4. Lay out four tortilla wraps flat on counter top. Spoon 1/4 c sweet potato mixture onto each tortilla.  Spread out evenly all over the tortilla with a knife or the back of a spoon. Top each tortilla with 1/4 c mandarin oranges, 2 oz. of turkey (about 4 slices), and 1/2 c baby spinach. 

5. Roll tortillas up, slice in half and serve.

 

Yields 4 servings, serving size 1 Thanksgiving Dinner Wrap

7 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

 

Recipe modified from Weight Watchers Annual Recipes for Success.

Breakfast Burritos

Ingredients:

4 whole wheat or gluten-free tortillas (I use La Tortilla Factory brand)

1 1/3 c egg beaters

8 slices Canadian Bacon, diced (you could substitute any meat here, this is just what I had on hand. These are really good using turkey sausage patties heated and crumbled.)

1/2 c reduced fat Mexican cheese, shredded

8 oz. yellow baby potatoes (4 small potatoes, about 2 oz. each)

Salt, to taste

Black pepper, to taste

Optional:

Salsa or Ketchup

Directions:

1. Heat a non-stick skillet over medium heat.

2. In a small dish, combine eggs, salt, pepper, and bacon pieces. Pour into hot skillet. Cook until eggs are scrambles and no longer wet and bacon pieces are cooked through.

3. Add cheese to skillet. Stir and heat until cheese is melted and mix in to eggs and bacon.

3. Warm tortillas according to package directions. Divide egg mixture into four equal portions and spoon onto each tortilla.  

5. Heat potatoes in microwave for 3-4 minutes (cook time will vary based on your microwave). Slice potatoes into thin slices then, in half the opposite way. Divide potatoes evenly among burritos over top. 

6. Roll up and serve with a side of salsa or drizzle with ketchup before rolling it up.

 

Yields 4 servings, serving size 1 breakfast burrito

7 points on Weight Watchers Points+ System