Nacho Chicken Bean Burritos
Serves 12
Directions
- 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.
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