High-Protein Crab Rangoon Burrito

If your cottage cheese has curds, blend it with an immersion blender until smooth.

In a small bowl, combine the light cream cheese wedges and blended cottage cheese. Mix well.

Add the flaked imitation crab meat and chopped green onion to the bowl.

Squeeze in the juice of half a lemon, then season with garlic powder and soy sauce.

Stir the filling until everything is well combined.

Lay the protein tortilla on a flat surface and spoon the crab rangoon filling into the center.

Fold the tortilla into a burrito, tucking in the sides tightly as you roll.

Heat olive oil in a non-stick skillet over medium heat.

Place the burrito seam-side down in the hot skillet and pan-fry for 2-3 minutes until golden brown and crispy.

Flip the burrito and toast the other side, as well as the edges, until the entire burrito is crispy.

Remove the burrito from the pan, slice it in half, and serve immediately with sugar-free sweet chili sauce for dipping.