Creamy Buffalo Chicken Burrito
Serves 10
Directions
- 1Cook the high-protein Spanish rice and set it aside.
- 2Season the chicken thighs with salt, garlic, onion, paprika, and chili powder.
- 3Air fry the chicken thighs at 375 degrees Fahrenheit for 12 minutes.
- 4Chop green onions.
- 5Let the cooked chicken rest for about 10 minutes, then dice it into small pieces.
- 6In a bowl, combine the cooked Spanish rice, diced chicken, Greek yogurt, light cream cheese, Buffalo sauce, soy sauce, and honey.
- 7Add reduced-fat cheddar cheese to the mixture.
- 8Mix all ingredients thoroughly to create the burrito filling.
- 9Toss in the chopped green onions and mix.
- 10Place approximately three spoonfuls of the filling (around 170g) onto each tortilla.
- 11Fold the tortillas to create burritos.
Ingredients
- 300 g Spanish RightRice
- 300 g plain Greek yogurt
- 100 g 2% cheddar
- 100 g 1/3 fat cream cheese
- 75 g Buffalo sauce
- 30 g low sodium soy sauce
- 20 g honey
- chopped green onions
- 24 oz boneless skinless chicken thighs
- salt
- garlic
- onion
- smoked paprika
- chili powder
- 10 burrito size tortillas
Equipment
potcutting boardknifeair fryerbowlspoon
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