Blend the buffalo sauce

• Combine the cottage cheese, buffalo sauce, cream cheese and ranch seasoning in a blender.
• Blend until completely smooth.

Season and air fry the chicken

• Coat the chicken breast with garlic salt, smoked paprika and onion powder.
• Spray with cooking oil and air fry at 190 °C until cooked through.

Cook the rice

• Add the white rice and chicken bone broth to a saucepan.
• Simmer until the rice is tender and the liquid is absorbed.

Finish the rice

• Stir the chopped cilantro and lime juice into the cooked rice until combined.

Make the buffalo chicken filling

• Dice the cooked chicken and place it in a bowl.
• Add the blended sauce, mozzarella and chives.
• Mix until everything is completely coated.

Assemble the burritos

• Lay a tortilla flat and add a quarter of the rice and a quarter of the buffalo chicken mixture.
• Drizzle with light ranch, fold in the edges and roll into a burrito.

Toast the burritos

• Place the burritos in a hot pan and toast on both sides until golden brown.