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In a blender, combine cottage cheese, Greek yogurt, light mayo, chipotle paste, lime juice, honey, garlic powder, and salt.
Blend the mixture until it's completely smooth and pour it into a bowl.
Add lean ground beef to a pan with cooking spray and cook, breaking it apart until it gets a crispy sear.
Add taco seasoning (smoked paprika, garlic powder, onion powder, cayenne, cumin, oregano, salt, and pepper) and mix well to fully coat the beef.
In a large bowl, add the cooked taco beef, the chipotle sauce, shredded cheddar, mozzarella, and chopped cilantro.
Mix well until all ingredients are combined to form the filling.
On a warm tortilla, add one-tenth of the beef mixture.
Fold in the sides and roll it up tightly. Repeat until you have 10 rolls and place them on a baking sheet.
Spray the rolls with cooking spray and sprinkle with parsley.
Oven bake at 200Β°C (400Β°F) for 8-10 minutes or air fry at 180Β°C (350Β°F) for 8-10 minutes.
To store, wrap in foil and freeze. To reheat, wrap in a damp paper towel, microwave for 4-6 minutes, then air-fry or pan-toast until crispy.