Loaded cheesy chicken chipotle wrap

Slice the chicken breasts lengthwise into strips, then cut across into small cubes.

Set a bowl on a scale, add the chicken and season with 1 percent salt, ground cumin, a squirt of hot sauce, the chipotles in adobo and the mayo; mix.

Set a pan over high heat at around 400F or higher and add the chicken.

Sear completely untouched three to four minutes to brown one side.

Grate the block of Colby Jack.

After about seven minutes the cubes are cooked through; transfer to a bowl.

Lay down a tortilla, add 14 grams of shredded cheese, 70 grams of chicken, a 14 gram dollop of sour cream and a squirt of hot sauce.

Wrap tight by tucking in the sides and rolling straight down.

Wrap in wax paper so they can go straight from the fridge or freezer into the microwave.

Skip the sour cream on any that are being frozen, because the texture goes weird after thawing.