Jalapeño Popper Dipping Burritos with Chipotle Honey Mustard Sauce

Ingredients

• 1 lb Chicken breast
• Cajun seasoning (For seasoning the chicken)
• 2 Jalapeños (Whole; roasted, then stemmed, seeded, and diced)
• 150 g Plain nonfat Greek yogurt (For the burrito filling)
• 3 Light Laughing Cow cheese wedges
• 9 g Ranch dip mix (Source states 8–10 g packet)
• 42 g Part-skim mozzarella
• 60 g Black beans
• 60 g Corn
• 60 g Pico de gallo
• 12 Light string cheese (Freeze for at least 30 minutes)
• 12 Low-carb tortillas
• Cooking spray (For spraying both sides of the burritos)
• 170 g Plain nonfat Greek yogurt (For the chipotle honey mustard sauce)
• 113 g 2% cottage cheese (For the chipotle honey mustard sauce)
• 63 g Honey mustard (For the sauce)
• 22 g Pickle juice
• 30 g Water
• 4 Chipotle peppers in adobo
• 0.5 tsp Sea salt
• 0.25 tsp Black pepper
• 0.5 tsp Garlic powder
• 0.5 tsp Onion powder
• 0.5 tsp Smoked paprika

Steps

1. 1

   Add the Greek yogurt, cottage cheese, honey mustard, pickle juice, water, chipotle peppers in adobo, sea salt, black pepper, garlic powder, onion powder, and smoked paprika to a small blender. Blend until smooth, then transfer the sauce to the refrigerator to cool and thicken.

2. 2

   Freeze the light string cheese for at least 30 minutes.

3. 3

   Season both sides of the chicken breast with Cajun seasoning. Air-fry at 400°F for 9–10 minutes. Let the chicken rest for 10 minutes, then dice it into small pieces.

4. 4

   Air-fry the whole jalapeños at 400°F for 5–7 minutes, until softened and lightly charred. Let them cool, then remove the stems and seeds and dice the jalapeños.

5. 5

   Add the diced chicken, jalapeños, 150 g Greek yogurt, Laughing Cow cheese wedges, ranch dip mix, and part-skim mozzarella to a large bowl. Mix until combined.

6. 6

   Fold the black beans, corn, and pico de gallo into the chicken mixture.

7. 7

   Cut each frozen string cheese in half lengthwise, creating two halves per cheese stick.

8. 8

   Lay one tortilla flat and place one-twelfth of the filling in the center. Position two string-cheese halves along the outside edges, then fold and roll the tortilla tightly. Repeat with the remaining tortillas, filling, and cheese.

9. 9

   Spray both sides of each burrito with cooking spray.

10. 10

    Air-fry the burritos at 400°F for 4 minutes, until golden and crispy. Serve with the chilled chipotle honey mustard sauce for dipping.

Notes

The burrito recipe makes 12 burritos. The sauce makes approximately 13.5 servings; the source lists its serving as 2 tablespoons (32 g), with 25 calories, 3 g carbohydrates, 0 g fat, and 2 g protein. The source does not provide storage or reheating instructions.

Nutrition per serving

• main
• meal prep
• air-fried
• high-protein
• low-calorie
• Mexican-inspired
• spicy
• crispy