# Creamy Chicken Fajita Burritos

These high protein creamy chicken fajita burritos are perfect for losing fat and building muscle, making 10 burritos that can be easily meal prepped and stored in the freezer for weeks.

- Servings: 10 servings
- Cuisine: Mexican
- Category: Lunch
- Language: en

## 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

## Instructions

1. Add diced chicken breast to your slow cooker.
2. Add fajita seasoning to the chicken.
3. Pour red enchilada sauce over the chicken and seasoning.
4. Mix well to combine all ingredients in the slow cooker.
5. Cook the chicken on low for 3-4 hours or on high for 2-3 hours.
6. Place diced capsicum and diced onion on a baking tray lined with parchment paper.
7. Spray with light cooking oil and sprinkle with salt.
8. Mix the vegetables on the baking tray.
9. Bake in the oven at 200°C/400°F for 20-30 minutes.
10. In a blender cup, add low-fat cottage cheese.
11. Add light cream cheese to the blender cup.
12. Add fajita seasoning to the blender cup.
13. Add light mozzarella to the blender cup.
14. Blend until smooth and creamy.
15. Once the chicken is cooked, remove any excess water and add the creamy sauce to the slow cooker.
16. Add the roasted peppers and onion to the slow cooker.
17. Add some parsley and mix well to combine all ingredients.
18. Grab a warm tortilla.
19. Add 70g of cooked white rice to the tortilla.
20. Evenly distribute 1/10th of the chicken filling over the rice.
21. Sprinkle with a bit more parsley.
22. Roll the burrito tightly.
23. Toast the rolled burrito.
24. Repeat the process for the other nine burritos.

## Equipment

- Slow cooker
- Baking tray
- Oven
- Blender
- Blender cup
- Pan

## 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.

## Source

- Original video: https://youtube.com/shorts/pbcHgXPfe14?si=OmeCiUj5Q3-YG27Y
- Recipe page: https://www.cliprecipe.com/recipe/071e92ac-725f-4d76-aa32-7703d4227ab1
- Extracted: 2025-10-18

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt