High Protein Creamy Chicken Fajita Burritos

50 mins
Serves 10
instagram.com

Directions

  1. 1Add chicken breast to slow cooker.
  2. 2Add chicken breast to slow cooker.
  3. 3Add chicken breast to slow cooker.
  4. 4Add fajita seasoning and enchilada sauce to the chicken. Mix well and cook on low for 3-4 hours or high for 2-3 hours.
  5. 5Add fajita seasoning and enchilada sauce to the chicken. Mix well and cook on low for 3-4 hours or high for 2-3 hours.
  6. 6Add fajita seasoning and enchilada sauce to the chicken. Mix well and cook on low for 3-4 hours or high for 2-3 hours.
  7. 7Place 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.
  8. 8Place 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.
  9. 9Place 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.
  10. 10In a blender cup, add cottage cheese, light cream cheese, fajita seasoning and mozzarella. Blend until smooth and creamy.
  11. 11In a blender cup, add cottage cheese, light cream cheese, fajita seasoning and mozzarella. Blend until smooth and creamy.
  12. 12In a blender cup, add cottage cheese, light cream cheese, fajita seasoning and mozzarella. Blend until smooth and creamy.
  13. 13Once the chicken is cooked, remove water and add the sauce. Then add peppers, onion, parsley and mix well.
  14. 14Once the chicken is cooked, remove water and add the sauce. Then add peppers, onion, parsley and mix well.
  15. 15Once the chicken is cooked, remove water and add the sauce. Then add peppers, onion, parsley and mix well.
  16. 16Grab a warm tortilla, add some cooked white rice, distribute the filling evenly with a bit more parsley and roll the burrito.
  17. 17Grab a warm tortilla, add some cooked white rice, distribute the filling evenly with a bit more parsley and roll the burrito.
  18. 18Grab a warm tortilla, add some cooked white rice, distribute the filling evenly with a bit more parsley and roll the burrito.
  19. 19Toast the burrito and repeat the process for the other nine burritos.
  20. 20Toast the burrito and repeat the process for the other nine burritos.
  21. 21Toast the burrito and repeat the process for 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
  • 1 Light Cooking Oil Spray
  • 1 Light Cooking Oil Spray
  • 1 Light Cooking Oil Spray
  • 1 Salt
  • 1 Salt
  • 1 Salt
  • 1 Parsley
  • 1 Parsley
  • 1 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 trayblender cuppan