1Combine chipotle peppers, honey, avocado oil, salt, apple cider vinegar, grated garlic, and seasonings. Add chicken thighs and toss until coated.
2Place chicken on a wire rack set over a half-size sheet pan. Bake at 450°F for approximately 25 minutes, flipping halfway. Optionally, broil for 3-5 minutes at the end for extra char, watching closely to prevent burning.
3For the nacho cheese, add cottage cheese, American cheese, cheese powder, jalapeño, milk, and seasonings to a blender. Blend for 2-3 minutes, until smooth and emulsified. Optionally, warm slightly before blending for smoother texture.
4Add refried beans to a large bowl and microwave for 2 minutes to loosen.
5Stir in Greek yogurt and chopped cilantro until smooth and creamy.
6Lay out 12 tortillas, spread an even layer of refried beans, nacho cheese sauce, and top with diced chicken.
7Roll tightly.
8Wrap each burrito in foil or parchment and freeze for long-term storage.
Ingredients
1120 g boneless skinless chicken thighs
30 g diced chipotle peppers in adobo
20 g honey
15 g avocado oil
10 g apple cider vinegar
5 garlic cloves, grated
1.5 Tbsp coarse salt
to taste Chipotle chili powder
to taste Garlic powder
to taste Black pepper
450 g 2% cottage cheese
10 slices reduced-fat American cheese
60 g cheddar powder
1 jalapeño, core and seeds removed
160 g fat-free milk
to taste Salt
to taste garlic powder
2 cans Amy’s refried beans
240 g 0% Greek yogurt
1 bundle cilantro, finely chopped
12 low-carb burrito-size tortillas
Equipment
wire rackhalf-size sheet panblenderlarge bowlmicrowavefoil or parchment
Tips
Longer marination time for chicken results in better taste.
Broil chicken for 3-5 minutes at the end for extra char, watching closely to prevent burning.
Warm cheese sauce slightly before blending for smoother texture.
Reheat frozen burritos in microwave for 2-3 minutes, then pan fry to crisp the tortilla.