Creamy Chicken Fajita Burritos

Serves 10
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Directions

  1. 1Add diced chicken breast to your slow cooker.
  2. 2Add diced chicken breast to your slow cooker.
  3. 3Add diced chicken breast to your slow cooker.
  4. 4Add fajita seasoning to the chicken.
  5. 5Add fajita seasoning to the chicken.
  6. 6Add fajita seasoning to the chicken.
  7. 7Pour red enchilada sauce over the chicken and seasoning.
  8. 8Pour red enchilada sauce over the chicken and seasoning.
  9. 9Pour red enchilada sauce over the chicken and seasoning.
  10. 10Mix well to combine all ingredients in the slow cooker.
  11. 11Mix well to combine all ingredients in the slow cooker.
  12. 12Mix well to combine all ingredients in the slow cooker.
  13. 13Cook the chicken on low for 3-4 hours or on high for 2-3 hours.
  14. 14Cook the chicken on low for 3-4 hours or on high for 2-3 hours.
  15. 15Cook the chicken on low for 3-4 hours or on high for 2-3 hours.
  16. 16Place diced capsicum and diced onion on a baking tray lined with parchment paper.
  17. 17Place diced capsicum and diced onion on a baking tray lined with parchment paper.
  18. 18Place diced capsicum and diced onion on a baking tray lined with parchment paper.
  19. 19Spray with light cooking oil and sprinkle with salt.
  20. 20Spray with light cooking oil and sprinkle with salt.
  21. 21Spray with light cooking oil and sprinkle with salt.
  22. 22Mix the vegetables on the baking tray.
  23. 23Mix the vegetables on the baking tray.
  24. 24Mix the vegetables on the baking tray.
  25. 25Bake in the oven at 200°C/400°F for 20-30 minutes.
  26. 26Bake in the oven at 200°C/400°F for 20-30 minutes.
  27. 27Bake in the oven at 200°C/400°F for 20-30 minutes.
  28. 28In a blender cup, add low-fat cottage cheese.
  29. 29In a blender cup, add low-fat cottage cheese.
  30. 30In a blender cup, add low-fat cottage cheese.
  31. 31Add light cream cheese to the blender cup.
  32. 32Add light cream cheese to the blender cup.
  33. 33Add light cream cheese to the blender cup.
  34. 34Add fajita seasoning to the blender cup.
  35. 35Add fajita seasoning to the blender cup.
  36. 36Add fajita seasoning to the blender cup.
  37. 37Add light mozzarella to the blender cup.
  38. 38Add light mozzarella to the blender cup.
  39. 39Add light mozzarella to the blender cup.
  40. 40Blend until smooth and creamy.
  41. 41Blend until smooth and creamy.
  42. 42Blend until smooth and creamy.
  43. 43Once the chicken is cooked, remove any excess water and add the creamy sauce to the slow cooker.
  44. 44Once the chicken is cooked, remove any excess water and add the creamy sauce to the slow cooker.
  45. 45Once the chicken is cooked, remove any excess water and add the creamy sauce to the slow cooker.
  46. 46Add the roasted peppers and onion to the slow cooker.
  47. 47Add the roasted peppers and onion to the slow cooker.
  48. 48Add the roasted peppers and onion to the slow cooker.
  49. 49Add some parsley and mix well to combine all ingredients.
  50. 50Add some parsley and mix well to combine all ingredients.
  51. 51Add some parsley and mix well to combine all ingredients.
  52. 52Grab a warm tortilla.
  53. 53Grab a warm tortilla.
  54. 54Grab a warm tortilla.
  55. 55Add 70g of cooked white rice to the tortilla.
  56. 56Add 70g of cooked white rice to the tortilla.
  57. 57Add 70g of cooked white rice to the tortilla.
  58. 58Evenly distribute 1/10th of the chicken filling over the rice.
  59. 59Evenly distribute 1/10th of the chicken filling over the rice.
  60. 60Evenly distribute 1/10th of the chicken filling over the rice.
  61. 61Sprinkle with a bit more parsley.
  62. 62Sprinkle with a bit more parsley.
  63. 63Sprinkle with a bit more parsley.
  64. 64Roll the burrito tightly.
  65. 65Roll the burrito tightly.
  66. 66Roll the burrito tightly.
  67. 67Toast the rolled burrito.
  68. 68Toast the rolled burrito.
  69. 69Toast the rolled burrito.
  70. 70Repeat the process for the other nine burritos.
  71. 71Repeat the process for the other nine burritos.
  72. 72Repeat the process for the other nine burritos.

Ingredients

  • 1.3 KG Diced Skinless & Boneless Chicken Breast
  • 1.3 KG Diced Skinless & Boneless Chicken Breast
  • 1.3 KG Diced Skinless & Boneless Chicken Breast
  • 0.5 packet Fajita Seasoning
  • 0.5 packet Fajita Seasoning
  • 0.5 packet Fajita Seasoning
  • 400 g Red Enchilada Sauce
  • 400 g Red Enchilada Sauce
  • 400 g Red Enchilada Sauce
  • 500 g Diced Capsicum/Bell Peppers
  • 500 g Diced Capsicum/Bell Peppers
  • 500 g Diced Capsicum/Bell Peppers
  • 1 Diced Onion
  • 1 Diced Onion
  • 1 Diced Onion
  • Light Cooking Oil Spray
  • Light Cooking Oil Spray
  • Light Cooking Oil Spray
  • Salt
  • Salt
  • Salt
  • 600 g Low Fat Cottage Cheese
  • 600 g Low Fat Cottage Cheese
  • 600 g Low Fat Cottage Cheese
  • 130 g Light Cream Cheese
  • 130 g Light Cream Cheese
  • 130 g Light Cream Cheese
  • 0.5 packet Fajita Seasoning
  • 0.5 packet Fajita Seasoning
  • 0.5 packet Fajita Seasoning
  • 80 g Light Mozzarella
  • 80 g Light Mozzarella
  • 80 g Light Mozzarella
  • 70 g Cooked White Rice
  • 70 g Cooked White Rice
  • 70 g Cooked White Rice
  • 1 Warm Regular Tortilla
  • 1 Warm Regular Tortilla
  • 1 Warm Regular Tortilla
  • Parsley
  • Parsley
  • 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.