High Protein Creamy Chicken Fajita Burritos

46 mins
Serves 10
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Directions

  1. 1Add chicken breast to a slow cooker, followed by fajita seasoning and red enchilada sauce. Mix well and cook on low for 3-4 hours or high for 2-3 hours.
  2. 2Add chicken breast to a slow cooker, followed by fajita seasoning and red enchilada sauce. Mix well and cook on low for 3-4 hours or high for 2-3 hours.
  3. 3Add chicken breast to a slow cooker, followed by fajita seasoning and red enchilada sauce. Mix well and cook on low for 3-4 hours or high for 2-3 hours.
  4. 4Place diced capsicum and diced onion on a baking tray with some light cooking oil spray and salt. Mix well and bake in the oven at 200C/400F for 20-30 minutes.
  5. 5Place diced capsicum and diced onion on a baking tray with some light cooking oil spray and salt. Mix well and bake in the oven at 200C/400F for 20-30 minutes.
  6. 6Place diced capsicum and diced onion on a baking tray with some light cooking oil spray and salt. Mix well and bake in the oven at 200C/400F for 20-30 minutes.
  7. 7In a blender cup, add cottage cheese, light cream cheese, more fajita seasoning and mozzarella. Blend until smooth and creamy.
  8. 8In a blender cup, add cottage cheese, light cream cheese, more fajita seasoning and mozzarella. Blend until smooth and creamy.
  9. 9In a blender cup, add cottage cheese, light cream cheese, more fajita seasoning and mozzarella. Blend until smooth and creamy.
  10. 10Once the chicken is cooked, remove the water and add the sauce, followed by the peppers and onions. Add some parsley and mix well to combine.
  11. 11Once the chicken is cooked, remove the water and add the sauce, followed by the peppers and onions. Add some parsley and mix well to combine.
  12. 12Once the chicken is cooked, remove the water and add the sauce, followed by the peppers and onions. Add some parsley and mix well to combine.
  13. 13Grab a warm tortilla, add some cooked white rice, evenly distribute the filling with a bit more parsley, then roll the burrito and toast it.
  14. 14Grab a warm tortilla, add some cooked white rice, evenly distribute the filling with a bit more parsley, then roll the burrito and toast it.
  15. 15Grab a warm tortilla, add some cooked white rice, evenly distribute the filling with a bit more parsley, then roll the burrito and toast it.
  16. 16Repeat the process with the other nine burritos.
  17. 17Repeat the process with the other nine burritos.
  18. 18Repeat the process with the other nine burritos.

Ingredients

  • 1.3 KG Diced Skinless & Boneless Chicken Breast
  • 1.3 KG Diced Skinless & Boneless Chicken Breast
  • 1.3 KG Diced Skinless & Boneless Chicken Breast
  • 0.5 packet Fajita Seasoning
  • 0.5 packet Fajita Seasoning
  • 0.5 packet Fajita Seasoning
  • 400 g Red Enchilada Sauce
  • 400 g Red Enchilada Sauce
  • 400 g Red Enchilada Sauce
  • 500 g Diced Capsicum/Bell Peppers
  • 500 g Diced Capsicum/Bell Peppers
  • 500 g Diced Capsicum/Bell Peppers
  • 1 Diced Onion
  • 1 Diced Onion
  • 1 Diced Onion
  • 0.5 sprays Light Cooking Oil Spray
  • 0.5 sprays Light Cooking Oil Spray
  • 0.5 sprays Light Cooking Oil Spray
  • 0.5 tsp Salt
  • 0.5 tsp Salt
  • 0.5 tsp Salt
  • 1 tbsp Parsley
  • 1 tbsp Parsley
  • 1 tbsp Parsley
  • 600 g Low Fat Cottage Cheese
  • 600 g Low Fat Cottage Cheese
  • 600 g Low Fat Cottage Cheese
  • 130 g Light Cream Cheese
  • 130 g Light Cream Cheese
  • 130 g Light Cream Cheese
  • 0.5 packet Fajita Seasoning
  • 0.5 packet Fajita Seasoning
  • 0.5 packet Fajita Seasoning
  • 80 g Light Mozzarella
  • 80 g Light Mozzarella
  • 80 g Light Mozzarella
  • 700 g Cooked White Rice
  • 700 g Cooked White Rice
  • 700 g Cooked White Rice
  • 10 Warm Regular Tortillas
  • 10 Warm Regular Tortillas
  • 10 Warm Regular Tortillas

Equipment

slow cookerbaking trayblenderpan