Frozen Cheesy Buffalo Chicken Burritos
Directions
- 1Add boneless skinless chicken thighs to a slow cooker.
- 2Add boneless skinless chicken thighs to a slow cooker.
- 3Add boneless skinless chicken thighs to a slow cooker.
- 4Add salt, garlic, onion, paprika, chili powder, a packet of ranch seasoning, buffalo sauce, and fresh chopped dill to the slow cooker.
- 5Add salt, garlic, onion, paprika, chili powder, a packet of ranch seasoning, buffalo sauce, and fresh chopped dill to the slow cooker.
- 6Add salt, garlic, onion, paprika, chili powder, a packet of ranch seasoning, buffalo sauce, and fresh chopped dill to the slow cooker.
- 7Mix the ingredients well.
- 8Mix the ingredients well.
- 9Mix the ingredients well.
- 10Cover the slow cooker and cook on high for 2-3 hours or on low for 3-4 hours.
- 11Cover the slow cooker and cook on high for 2-3 hours or on low for 3-4 hours.
- 12Cover the slow cooker and cook on high for 2-3 hours or on low for 3-4 hours.
- 13Once cooked, shred the chicken apart easily using two forks.
- 14Once cooked, shred the chicken apart easily using two forks.
- 15Once cooked, shred the chicken apart easily using two forks.
- 16Pour in blended cottage cheese, 1/3 fat cream cheese, more buffalo sauce, cheddar cheese, honey, and butter.
- 17Pour in blended cottage cheese, 1/3 fat cream cheese, more buffalo sauce, cheddar cheese, honey, and butter.
- 18Pour in blended cottage cheese, 1/3 fat cream cheese, more buffalo sauce, cheddar cheese, honey, and butter.
- 19Mix all the ingredients thoroughly until combined.
- 20Mix all the ingredients thoroughly until combined.
- 21Mix all the ingredients thoroughly until combined.
- 22Add chopped chives to the mixture and stir.
- 23Add chopped chives to the mixture and stir.
- 24Add chopped chives to the mixture and stir.
- 25Refrigerate the mixture for 45-60 minutes to thicken.
- 26Refrigerate the mixture for 45-60 minutes to thicken.
- 27Refrigerate the mixture for 45-60 minutes to thicken.
- 28Place a portion of the thickened buffalo chicken mixture onto a burrito tortilla.
- 29Place a portion of the thickened buffalo chicken mixture onto a burrito tortilla.
- 30Place a portion of the thickened buffalo chicken mixture onto a burrito tortilla.
- 31Fold the sides of the tortilla over the filling.
- 32Fold the sides of the tortilla over the filling.
- 33Fold the sides of the tortilla over the filling.
- 34Roll the tortilla tightly to form a burrito.
- 35Roll the tortilla tightly to form a burrito.
- 36Roll the tortilla tightly to form a burrito.
- 37Store the prepared burritos frozen.
- 38Store the prepared burritos frozen.
- 39Store the prepared burritos frozen.
Ingredients
- 48 oz Boneless skinless chicken thighs
- 48 oz Boneless skinless chicken thighs
- 48 oz Boneless skinless chicken thighs
- 1 tsp Salt
- 1 tsp Salt
- 1 tsp Salt
- 1 tsp Garlic
- 1 tsp Garlic
- 1 tsp Garlic
- 1 tsp Onion
- 1 tsp Onion
- 1 tsp Onion
- 1 tsp Paprika
- 1 tsp Paprika
- 1 tsp Paprika
- 1 tsp Chili powder
- 1 tsp Chili powder
- 1 tsp Chili powder
- 1 packet Ranch seasoning
- 1 packet Ranch seasoning
- 1 packet Ranch seasoning
- 1 tablespoon Fresh chopped dill
- 1 tablespoon Fresh chopped dill
- 1 tablespoon Fresh chopped dill
- 100 g Buffalo sauce
- 100 g Buffalo sauce
- 100 g Buffalo sauce
- 750 g Blended cottage cheese
- 750 g Blended cottage cheese
- 750 g Blended cottage cheese
- 200 g 1/3 fat cream cheese
- 200 g 1/3 fat cream cheese
- 200 g 1/3 fat cream cheese
- 200 g Buffalo sauce
- 200 g Buffalo sauce
- 200 g Buffalo sauce
- 200 g 2% cheddar cheese
- 200 g 2% cheddar cheese
- 200 g 2% cheddar cheese
- 60 g Honey
- 60 g Honey
- 60 g Honey
- 30 g Butter
- 30 g Butter
- 30 g Butter
- handful Chopped chives
- handful Chopped chives
- handful Chopped chives
- 14 Burrito tortillas
- 14 Burrito tortillas
- 14 Burrito tortillas
Equipment
Slow cookerForksSpatulaLarge bowl
Tips
- Place entire batch of buffalo chicken dip/filling in fridge or freezer until thickened, usually this takes 45-60 mins.
- If your chicken happens to carry more water than mine, I’d recommend removing the excess liquid after cooking (reserve it on the side) and add back in to create desired consistency.
- Weigh the entirety of your filling and divide by 18 to evenly distribute filling across each burrito
- These will stay good in the freezer for 3+ months.
- To reheat using a microwave: Microwave for 3-4 minutes, flip halfway.
- To reheat using an oven or air fryer: Microwave for 2 minutes to defrost, then 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).