Skinny Buffalo Chicken Burritos

I saw this video on #TikTok and got inspired to use the method but slim down the ingredients used to make it #KetoFriendly and not just low fat, like the original intended. Thanks, Nikita Fair for the inspiration!

  • 1 Pound Chicken Breast, cut into 4 equal pieces
  • 1/4 Cup Franks Red Hot Buffalo Sauce
  • 1 Cup Cottage Cheese
  • 1 TBLS Ranch Seasoning (Homemade or Store Bought)
  • Paprika
  • Garlic Salt
  • Ground Pepper
  • 1 Cup Shredded Cheddar Cheese
  • 4 Mission Carb Balance Flour Tortillas

Sprinkle the chicken breasts with the garlic salt, pepper, and paprika and cook at 375°F in the air fryer for 10-12 minutes until internal temperature reaches 160°F. Remove chicken, cover with foil and set aside while you prepare the sauce.

In mini (or full size) blender jar, combine cottage cheese, buffalo sauce, and ranch seasoning and blend on medium-high until smooth.

Uncover chicken and chop into about 1/2” chunks. Combine with sauce and cheese. Divide chicken mixture equally onto the 4 tortillas. Fold the tortillas and place seam side down on a hot sauté pan. Brown burrito on both sides and wrap in foil to keep warm if not serving immediately. Can be stored in refrigerator or freezer and warmed back up.

Nutrition information: 541 Calories 27.5 g Fat 5.5 g Carbs 61.5 g Protein

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I Guess Adult Pickles Are a Thing

Leave millions of people in isolation, with time to fill, an internet full of ideas + the ability to get anything you need to bring weird ideas to life shipped to you, and what do you get?

Apparently a whole lot of drunk people eating pickles! I’ve seen whiskey pickles, tequila pickles, Old Bay and vodka pickles, beer and pickles, apple infused vodka pickles, and even candied pickle pops made with vodka & Kool-Aid. I’m not a trendy, #TikTok kind of girl, but I’m up for a challenge, the boys are coming over for Father’s Day & I can’t wait to give this a try so I can see their faces when they take their first bites.

Drunken Pickles

2 C Small Pickles or Gherkins

1 C Pickle Juice

1 C Good Bourbon – I like Makers Mark

5 Sprigs of Dill

A Few Dashes of Hot Sauce – I like Frank’s Red Hot

If You like a little more kick, add a few shakes Red Pepper Flakes

4” Cocktail Skewers

  1. In a medium bowl, combine pickles with pickle juice, whiskey, dill and hot sauce. Refrigerate for at least an hour. I plan to leave them overnight.
  2. Drain and skewer pickles. Serve.

Recipe courtesy of Lena Abraham, Senior Food Editor, Delish Magazine, June 30, 2017; Photo credit: Chelsea Lupkin

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