Serves 18
Directions
- 1Add boneless skinless chicken thighs to your slow cooker.
- 2Add two packets of taco seasoning, lime juice, chicken bouillon, and one can of green enchilada sauce.
- 3Give it a mix until completely combined.
- 4Let the slow cook based off the instructions shown on screen (High: 2-3 hours OR Low: 3-4 Hours).
- 5Once done, give the chicken a quick shred.
- 6Add 2 bags of RightRice and 2 cups of water to the slow cooker.
- 7Cover for about 20 minutes or until the rice is cooked through.
- 8Add diced Roma tomatoes, jalapeños, onions, a bunch of cilantro, and juice of 2 limes.
- 9Add fat-free Greek yogurt, reduced-fat cheddar, and mozzarella cheese.
- 10Give that a mix until it's completely combined.
- 11Add the filling to your tortilla and roll it up.
- 12Repeat 18 times to make all the burritos.
Ingredients
- 48 ounce boneless skinless chicken thighs
- 2 taco seasoning packets
- 1 tablespoon lime juice
- 1 tablespoon chicken bouillon
- 15 ounce green enchilada sauce
- garlic
- salt
- 2 bags RightRice
- 2 cups water
- 5 diced roma tomatoes
- 3 diced jalapeños
- 2 diced white onions
- 1 bunch chopped cilantro
- 2 juice limes
- 500 gram 0% Greek yogurt
- 150 gram reduced fat cheddar
- 120 gram reduced fat mozzarella
- 18 burrito tortillas
Equipment
slow cookerforkair fryermicrowave
Tips
- If filling is too hot or not thick, place in fridge or freezer until thickened to make rolling burritos easier.
- Weigh the entirety of your filling and divide by 18 to evenly distribute filling across each burrito.
- Reheat preferred method: Wrap in paper towel, microwave 1:15, flip and microwave another 1:15 until defrosted but not warmed through. Add to oven or air fryer at 400 degrees until tortilla begins to brown and is slightly crispy, 6-10 minutes (faster in air fryer).
- These burritos will stay good in the freezer for 3+ months.
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