Serves 15
Directions
- 1In a bowl, add diced chicken breast with salt, onion & garlic powder, black pepper, chili powder, and smoked paprika.
- 2Mix the chicken and seasonings well.
- 3Add avocado oil spray to a pan on medium heat.
- 4Cook the chicken for 4 minutes on each side.
- 5Once cooked, set the chicken aside.
- 6Add diced garlic cloves to the same pan.
- 7Pour in buffalo sauce.
- 8Add light cream cheese and ranch seasoning.
- 9Stir until the sauce is smooth.
- 10Lower the heat and add honey.
- 11Give the sauce another mix.
- 12Combine the sauce with the cooked chicken.
- 13Add light mozzarella, spring onion, and chives to the chicken and sauce mixture.
- 14Mix well until it's cheesy and creamy.
- 15Grab a warm tortilla.
- 16Equally distribute the filling on the tortilla.
- 17Add light cheddar cheese and more chives.
- 18Roll the burrito tightly.
- 19Toast the burrito.
- 20Repeat the process for the other 14 burritos.
- 21Wrap them up.
- 22Store the burritos in the fridge or freezer and reheat when ready to eat.
Ingredients
- 2.25 kg Diced Skinless & Boneless Chicken Breast
- 1 Tsp Salt
- 1.5 Tsp Garlic Powder
- 1.5 Tsp Onion Powder
- 0.5 Tsp Black Pepper
- 0.5 Tsp Chilli Powder
- 2 Tsp Smoked Paprika
- Cooking Oil Spray
- 1 Tsp Olive Oil
- 5 Finely Diced Garlic Cloves
- 200 ml Buffalo Sauce (Franks Redhot Buffalo Sauce)
- 150 g Light Cream Cheese/Light Laughing Cow Cheese
- 1.5 Tsp Ranch Seasoning
- 40 g Honey
- 100 g Light/Low Fat Grated Mozzarella (Bega 50% Less Fat Grated Cheese)
- 25 g Light Grated Cheddar Cheese (Dairyworks Natural Cheddar Cheese)
- 15 g Sliced Spring Onion/Scallions
- 10 g Finely Diced Chives
- 15 Small/Medium Warm Tortillas (Mission Low Carb Tortillas)
Equipment
bowlpanwooden spoonwhisk
Tips
- You can easily meal prep these burritos, store them in the freezer, and reheat them when you're ready to eat.
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