Ingredients:
Buffalo Chicken Dip
2lbs Chicken Breast
1/3rd Packet Ranch Dip Seasoning
170g Plain Non Fat Greek Yogurt
113g 2% Cottage Cheese
113g Franks Red Hot Buffalo Sauce
1 Chalupa
1 Josephs Pita
10g 2% Colby Jack Cheese
10g Part Skim Mozzarella
Roma Tomato
Shredded Romaine/Lettuce
Directions:
1️⃣ Take your chicken breast and pat dry with a paper towel. Then flatten. I just use my fist lol.
2️⃣ Then season both sides with a ranch dip seasoning. Spray both sides with a cooking spray of your choice and then air fry on 400 degrees F for 9-10 minutes.
3️⃣ While that’s cooking, make your buffalo chicken sauce by adding your greek yogurt, cottage cheese and franks red hot buffalo sauce to a small blender. Blend till smooth.
4️⃣ Now chop up your chicken breast once done and add to a bowl. Combine with the buffalo chicken sauce.
5️⃣ Now put together your chalupas. Lay one pita down then add to on side 5g mozzarella, 5g colby jack, 1/10th of your buffalo chicken dip, 5g mozzarella, 5g colby jack.
6️⃣ Fold your chalupa tightly. Spray both sides with cooking spray and add to air fryer on 400 degrees F for 4 minutes. I added some ramekins on top of each one to make sure they stayed closed while in the air fryer.
7️⃣ Once done, open them up, add your tomato and lettuce and enjoy!
Recipe and photo copied from: theflexibledietinglifestyle