Buffalo Chicken Burritos
Serves 10
Directions
- 1Combine chicken breast, diced onions, garlic salt, ranch seasoning, and black pepper in a slow cooker and cook.
- 2While the chicken is cooking, blend together cottage cheese, reduced fat cream cheese, garlic salt, black pepper, onion powder, buffalo sauce, honey, and fat free milk to create the high protein buffalo sauce and set aside.
- 3Shred the cooked chicken using a fork.
- 4Add the prepared buffalo sauce, mozzarella, and chives to the shredded chicken mixture.
- 5Assemble the burritos by adding rice and the buffalo chicken mixture to large low-calorie tortillas.
Ingredients
- 1700 g Chicken Breast
- 150 g Diced Onions
- 15 g Garlic Salt
- 30 g Ranch Seasoning
- 3 g Black Pepper
- 120 g Buffalo Sauce
- 150 g Diced White Onions
- 400 g Fat Free Mozzarella
- 10 g Fresh Chives
- 500 g Cooked White Rice
- 10 Large Low Calorie Tortillas
- 560 g Cottage Cheese (0% Fat)
- 115 g Reduced Fat Cream Cheese
- 7 g Garlic Salt
- 3 g Black Pepper
- 3 g Onion Powder
- 120 g Buffalo Sauce
- 40 g Honey
- 240 g Fat Free Milk
Equipment
slow cookerforkblenderairtight freezer bagaluminum foilmicrowavepanair fryer
Tips
- You can use rotisserie chicken to make it easier.
- Wrap the burritos in aluminum foil, or put them in an airtight freezer bag.
- Keep frozen for up to 3 months.
- To reheat, wrap a frozen burrito in a wet paper towel.
- Microwave it on a plate for 5-6 minutes.
- Toast in a pan or air fry for a few minutes if you like it crispy.
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