• In a large bowl, combine chicken, cream cheese, fat-free cheddar cheese, reduced fat mozzarella cheese, chipotle and sauce, cumin, and chili powder. Season with salt and pepper.
  3 cups chicken, 8 oz fat-free cream cheese, 1 chipotle pepper, 1 Tbsp adobo sauce, 1 tsp ground cumin, 1 tsp ground chili powder, 1 pinch salt, 1 pinch ground black pepper
• Place tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave 30 seconds, or until warm and more pliable.
• Spread about ¼ cup of filling on one end of a tortilla. Roll up tightly. Repeat with remaining filling and cheese. (Note: wait to roll the mixture in the tortilla until you're ready to put in the air fryer to avoid the tortilla tearing.)
• Spray basket of air fryer with nonstick cooking spray. Place the uncooked taquito in basket of air fryer, seam side down, and cook at 400° for 7 minutes. Be sure not to overcrowd the basket - about 4-5 taquitos at a time. Give the tops of the taquitos a spray of nonstick cooking spray before air-frying them to help with browning the tortilla as it crisps.
  ½ cup fat-free cheddar

Making the Pico De Gallo

• Add all listed ingredients to a bowl, including diced tomatoes, diced red onion, diced jalapeno, cilantro, lime juice, salt and pepper. Give it a good stir. Enjoy over your chicken taquitos.

OPTIONAL: Avocado Cream Sauce (calculate points separately)

• In a food processor, blend together 1 avocado (pitted), 1/2 cup reduced fat sour cream, 1/4 cup packed fresh cilantro, 1/2 tsp minced garlic, and 2 Tbsp lime juice. Season with salt and pepper. Pour into a bowl and press plastic wrap directly over surface and refrigerate until ready to use.