Cheesy Buffalo Chicken Ranch Taquitos

Ingredients

• 1.35 kg boneless & skinless chicken breast, raw weight
• 1 low sodium taco seasoning mix, Old El Paso Large Low Sodium Taco Seasoning Mix
• 1 tsp olive oil
• 150 g buffalo sauce, Franks Redhot Buffalo Sauce
• 100-200 ml water, add slowly & add more until its creamy
• 1 tbsp ranch seasoning, Lane's Ranch Seasoning
• 120 g light cream cheese, Philadelphia
• spring onion/scallion, diced
• 30 g light grated cheddar cheese, Bega 50% Less Fat Grated Cheese - per taquito
• 15 whole mini tortillas, La Banderita Carb Counter Tortillas
• light cooking oil spray, FryLight

Steps

1. Season chicken with half a packet of low sodium taco seasoning, add olive oil & mix well.

2. Cook the chicken on a pan over medium-high heat until cooked through, then shred apart using two forks.

3. In the same pan, add the shredded chicken back in along with the rest of the taco seasoning, buffalo sauce, water, ranch seasoning, light cream cheese, and spring onion/scallion; mix until well combined.

4. Equally distribute the filling onto a small warm tortilla, add shredded low-fat cheese, and roll tightly. Repeat for the remaining 14 taquitos.

5. Spray a pan with light cooking oil and cook the taquitos on each side until golden brown & crispy.