Ingredients

Method

1. 1

   Prepare the chicken by placing 2 pounds of raw chicken breast into a large bowl. Coat with olive oil spray and season generously with chicken fajita seasoning.

2. 2

   Grill the seasoned chicken over high heat for about 4-5 minutes on each side, or until the internal temperature reaches 165°F (74°C).

3. 3

   Once cooked, remove the chicken from the grill and let it rest. Then, chop the chicken into small, bite-sized pieces.

4. 4

   In a separate pan, cook 6 slices of center-cut bacon until crispy. Chop the cooked bacon into small pieces.

5. 5

   To make the Baja Chipotle sauce, combine the rehydrated guajillo chili, 200g of the fat-free cottage cheese, 60g of the reduced-fat cream cheese, white vinegar, light mayo, chipotle adobo sauce, salt, and garlic powder in a blender. Blend until smooth and vibrant orange.

6. 6

   In a large mixing bowl, combine the chopped chicken, chopped bacon, 120g of reduced-fat shredded cheddar, and diced jalapeños. Pour the blended Baja Chipotle sauce over the mixture and stir until everything is well-coated.

7. 7

   Lay out a low-calorie tortilla. Spread a layer of the remaining 200g of plain fat-free cottage cheese in the center. Place a slice of thin-sliced Swiss cheese on top.

8. 8

   Add a portion of the chicken and bacon filling on top of the cheese.

9. 9

   Fold the tortilla into a rectangular pocket shape, similar to a burrito, ensuring all sides are sealed.

10. 10

    Place the assembled pockets on a baking sheet. Whisk one egg to create an egg wash and brush it over the top of each pocket.

11. 11

    Sprinkle grated parmesan cheese over the egg-washed pockets.

12. 12

    Air fry the pockets at 400°F (200°C) for about 10 minutes, or until they are golden brown and crispy.

13. 13

    Remove from the air fryer, let cool slightly, and serve.