Ingredients

The following ingredients have 12 Servings
  • Salt, pepper, garlic powder for seasoning
  • 1 lb boneless chicken breast tenders
  • 2/3 cup 2% greek yogurt
  • 1/2 cup small curd cottage cheese
  • 1/3 cup shredded cheddar
  • 1/3 cup blue cheese
  • ⅓-1/2 cup hot sauce (I use Franks, plus more for drizzling)
  • 1/2 tablespoon chopped green onion (optional)
  • 12 corn tortillas (or sub flour for easier rolling)
  • Carrots and celery sticks
  • ⅓ cup crumbled blue cheese
  • 2/3 cup 2% Greek yogurt
  • 1 tablespoon mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon white wine vinegar
  • 1/8 teaspoon garlic powder

Instruction

  • If your chicken is raw, prep this first.  Sprinkle chicken with salt, pepper, and garlic powder.
  • In your Instant Pot – add 1 cup of broth or water and your raw chicken breast.  Cook for 15 minutes and do a full natural release. Drain well and shred.
  • In your oven- cook chicken breast on 350 for 30 minutes.  Let cool and dice.
  • On your stovetop – cover chicken with broth or water and bring to a boil.  Reduce heat to a simmer and cook for 5 minutes.  Then remove from heat and cover for 20 minutes before dicing or shedding and drain well.