High Protein Butter Chicken Burritos

Serves 6
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Directions

  1. 1Add Greek yogurt, paprika, cumin, garam masala, turmeric, salt, garlic paste, ginger paste, and lemon juice to diced chicken breast.
  2. 2Add Greek yogurt, paprika, cumin, garam masala, turmeric, salt, garlic paste, ginger paste, and lemon juice to diced chicken breast.
  3. 3Add Greek yogurt, paprika, cumin, garam masala, turmeric, salt, garlic paste, ginger paste, and lemon juice to diced chicken breast.
  4. 4Mix well and marinate until you lose patience.
  5. 5Mix well and marinate until you lose patience.
  6. 6Mix well and marinate until you lose patience.
  7. 7Add the marinated chicken to a pan with cooking spray and cook through until halfway done.
  8. 8Add the marinated chicken to a pan with cooking spray and cook through until halfway done.
  9. 9Add the marinated chicken to a pan with cooking spray and cook through until halfway done.
  10. 10Set the cooked chicken aside.
  11. 11Set the cooked chicken aside.
  12. 12Set the cooked chicken aside.
  13. 13Add light butter and sliced onions to the pan.
  14. 14Add light butter and sliced onions to the pan.
  15. 15Add light butter and sliced onions to the pan.
  16. 16Cook the onions until soft.
  17. 17Cook the onions until soft.
  18. 18Cook the onions until soft.
  19. 19Add the same seasonings as before (paprika, cumin, garam masala, turmeric, salt), tomato paste, garlic paste, and ginger paste to the onions.
  20. 20Add the same seasonings as before (paprika, cumin, garam masala, turmeric, salt), tomato paste, garlic paste, and ginger paste to the onions.
  21. 21Add the same seasonings as before (paprika, cumin, garam masala, turmeric, salt), tomato paste, garlic paste, and ginger paste to the onions.
  22. 22Toast the seasoning mixture for a couple of minutes.
  23. 23Toast the seasoning mixture for a couple of minutes.
  24. 24Toast the seasoning mixture for a couple of minutes.
  25. 25Add chopped tomatoes, light cream cheese, and a splash of water to the pan.
  26. 26Add chopped tomatoes, light cream cheese, and a splash of water to the pan.
  27. 27Add chopped tomatoes, light cream cheese, and a splash of water to the pan.
  28. 28Once the cream cheese has melted, blend the sauce until smooth.
  29. 29Once the cream cheese has melted, blend the sauce until smooth.
  30. 30Once the cream cheese has melted, blend the sauce until smooth.
  31. 31Add the cooked chicken back into the sauce.
  32. 32Add the cooked chicken back into the sauce.
  33. 33Add the cooked chicken back into the sauce.
  34. 34Simmer for 5 minutes until the sauce becomes rich and creamy.
  35. 35Simmer for 5 minutes until the sauce becomes rich and creamy.
  36. 36Simmer for 5 minutes until the sauce becomes rich and creamy.
  37. 37On a warm tortilla, add cooked rice, butter chicken, and low-fat cheese.
  38. 38On a warm tortilla, add cooked rice, butter chicken, and low-fat cheese.
  39. 39On a warm tortilla, add cooked rice, butter chicken, and low-fat cheese.
  40. 40Fold in the sides of the tortilla.
  41. 41Fold in the sides of the tortilla.
  42. 42Fold in the sides of the tortilla.
  43. 43Roll it up tightly into a burrito.
  44. 44Roll it up tightly into a burrito.
  45. 45Roll it up tightly into a burrito.
  46. 46Toast the burrito in the pan to seal it.
  47. 47Toast the burrito in the pan to seal it.
  48. 48Toast the burrito in the pan to seal it.
  49. 49Store the burritos wrapped in foil in the freezer.
  50. 50Store the burritos wrapped in foil in the freezer.
  51. 51Store the burritos wrapped in foil in the freezer.
  52. 52Reheat when ready to eat.
  53. 53Reheat when ready to eat.
  54. 54Reheat when ready to eat.

Ingredients

  • 800 g diced chicken breast
  • 800 g diced chicken breast
  • 800 g diced chicken breast
  • 120 g 0% fat Greek yogurt
  • 120 g 0% fat Greek yogurt
  • 120 g 0% fat Greek yogurt
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • 1.5 tsp garam masala
  • 1.5 tsp garam masala
  • 1.5 tsp garam masala
  • 0.5 tsp turmeric
  • 0.5 tsp turmeric
  • 0.5 tsp turmeric
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 2 tsp garlic paste
  • 2 tsp garlic paste
  • 2 tsp garlic paste
  • 2 tsp ginger paste
  • 2 tsp ginger paste
  • 2 tsp ginger paste
  • 1 lemon juice
  • 1 lemon juice
  • 1 lemon juice
  • 1 medium onion
  • 1 medium onion
  • 1 medium onion
  • 20 g light butter
  • 20 g light butter
  • 20 g light butter
  • 30 g tomato paste
  • 30 g tomato paste
  • 30 g tomato paste
  • 400 g chopped tomatoes
  • 400 g chopped tomatoes
  • 400 g chopped tomatoes
  • 60 g light cream cheese
  • 60 g light cream cheese
  • 60 g light cream cheese
  • 0.33 cup water
  • 0.33 cup water
  • 0.33 cup water
  • 6 protein tortillas
  • 6 protein tortillas
  • 6 protein tortillas
  • 450 g cooked white rice
  • 450 g cooked white rice
  • 450 g cooked white rice
  • 240 g low fat cheese
  • 240 g low fat cheese
  • 240 g low fat cheese
  • cooking spray
  • cooking spray
  • cooking spray
  • fresh parsley
  • fresh parsley
  • fresh parsley

Equipment

panspatulablenderbowlfoil

Tips

  • Marinate chicken till you lose patience (overnight for best results)
  • Toast the burrito in the pan (optionally with butter) folded side down to seal it.
  • Allow the burritos to cool before wrapping in foil.
  • To reheat from the fridge: remove foil, wrap in damp paper towel, microwave for 3-4 minutes, flipping halfway. Air-fry or toast in a pan for a couple of minutes to get crispy.
  • To reheat from the freezer: remove foil, wrap in damp paper towel, microwave for 7-8 minutes, flipping halfway. Air-fry or toast in a pan for a couple of minutes to get crispy.