Ingredients<\/b>:<\/u>
\nBuffalo Chicken Dip<\/b>
\n2lbs Chicken Breast
\n1\/3rd Packet Ranch Dip Seasoning
\n170g Plain Non Fat Greek Yogurt
\n113g 2% Cottage Cheese
\n113g Franks Red Hot Buffalo Sauce<\/p>\n
1 Chalupa<\/b>
\n1 Josephs Pita
\n10g 2% Colby Jack Cheese
\n10g Part Skim Mozzarella
\nRoma Tomato
\nShredded Romaine\/Lettuce<\/p>\n
Directions<\/u>:<\/b>
\n1\ufe0f\u20e3 Take your chicken breast and pat dry with a paper towel. Then flatten. I just use my fist lol.
\n2\ufe0f\u20e3 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.
\n3\ufe0f\u20e3 While that\u2019s 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.
\n4\ufe0f\u20e3 Now chop up your chicken breast once done and add to a bowl. Combine with the buffalo chicken sauce.
\n5\ufe0f\u20e3 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.
\n6\ufe0f\u20e3 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.
\n7\ufe0f\u20e3 Once done, open them up, add your tomato and lettuce and enjoy!<\/p>\n