Serves 10
Directions
- 1Add diced chicken breast to your slow cooker.
- 2Add fajita seasoning to the chicken.
- 3Pour red enchilada sauce over the chicken and seasoning.
- 4Mix well to combine all ingredients in the slow cooker.
- 5Cook the chicken on low for 3-4 hours or on high for 2-3 hours.
- 6Place diced capsicum and diced onion on a baking tray lined with parchment paper.
- 7Spray with light cooking oil and sprinkle with salt.
- 8Mix the vegetables on the baking tray.
- 9Bake in the oven at 200°C/400°F for 20-30 minutes.
- 10In a blender cup, add low-fat cottage cheese.
- 11Add light cream cheese to the blender cup.
- 12Add fajita seasoning to the blender cup.
- 13Add light mozzarella to the blender cup.
- 14Blend until smooth and creamy.
- 15Once the chicken is cooked, remove any excess water and add the creamy sauce to the slow cooker.
- 16Add the roasted peppers and onion to the slow cooker.
- 17Add some parsley and mix well to combine all ingredients.
- 18Grab a warm tortilla.
- 19Add 70g of cooked white rice to the tortilla.
- 20Evenly distribute 1/10th of the chicken filling over the rice.
- 21Sprinkle with a bit more parsley.
- 22Roll the burrito tightly.
- 23Toast the rolled burrito.
- 24Repeat the process for the other nine burritos.
Ingredients
- 1.3 KG Diced Skinless & Boneless Chicken Breast
- 0.5 packet Fajita Seasoning
- 400 g Red Enchilada Sauce
- 500 g Diced Capsicum/Bell Peppers
- 1 Diced Onion
- Light Cooking Oil Spray
- Salt
- 600 g Low Fat Cottage Cheese
- 130 g Light Cream Cheese
- 0.5 packet Fajita Seasoning
- 80 g Light Mozzarella
- 70 g Cooked White Rice
- 1 Warm Regular Tortilla
- Parsley
Equipment
Slow cookerBaking trayOvenBlenderBlender cupPan
Tips
- Warm up the tortilla in a pan with the stove on low heat for approximately 30 seconds on each side before rolling to prevent breaking.
- To reheat from frozen: remove from foil/wrapper, wrap in paper towel, microwave for approximately 2 minutes (to thaw), then air fry at 190°C/375°F for 5-8 minutes. Can also be reheated in the oven or pan-fried, times may vary.
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