High Protein Queso Chicken & Rice Burritos

Serves 10
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Directions

  1. 1Grab thinly sliced chicken breast.
  2. 2Grab thinly sliced chicken breast.
  3. 3Grab thinly sliced chicken breast.
  4. 4Add low sodium taco seasoning.
  5. 5Add low sodium taco seasoning.
  6. 6Add low sodium taco seasoning.
  7. 7Drizzle with olive oil.
  8. 8Drizzle with olive oil.
  9. 9Drizzle with olive oil.
  10. 10Mix well.
  11. 11Mix well.
  12. 12Mix well.
  13. 13Air fry at 200°C (400°F) for 14-16 minutes, flipping halfway, or pan fry on medium-high heat for 4-6 minutes each side.
  14. 14Air fry at 200°C (400°F) for 14-16 minutes, flipping halfway, or pan fry on medium-high heat for 4-6 minutes each side.
  15. 15Air fry at 200°C (400°F) for 14-16 minutes, flipping halfway, or pan fry on medium-high heat for 4-6 minutes each side.
  16. 16Add low-fat cottage cheese to a blender cup.
  17. 17Add low-fat cottage cheese to a blender cup.
  18. 18Add low-fat cottage cheese to a blender cup.
  19. 19Pour in red enchilada sauce.
  20. 20Pour in red enchilada sauce.
  21. 21Pour in red enchilada sauce.
  22. 22Add cheddar cheese powder or grated cheddar cheese.
  23. 23Add cheddar cheese powder or grated cheddar cheese.
  24. 24Add cheddar cheese powder or grated cheddar cheese.
  25. 25Blend until smooth and creamy.
  26. 26Blend until smooth and creamy.
  27. 27Blend until smooth and creamy.
  28. 28Dice the cooked chicken.
  29. 29Dice the cooked chicken.
  30. 30Dice the cooked chicken.
  31. 31Combine the diced chicken with the queso sauce.
  32. 32Combine the diced chicken with the queso sauce.
  33. 33Combine the diced chicken with the queso sauce.
  34. 34Add pico de gallo.
  35. 35Add pico de gallo.
  36. 36Add pico de gallo.
  37. 37Sprinkle with light cheddar cheese.
  38. 38Sprinkle with light cheddar cheese.
  39. 39Sprinkle with light cheddar cheese.
  40. 40Mix well to combine all ingredients.
  41. 41Mix well to combine all ingredients.
  42. 42Mix well to combine all ingredients.
  43. 43Place a warm tortilla on a flat surface.
  44. 44Place a warm tortilla on a flat surface.
  45. 45Place a warm tortilla on a flat surface.
  46. 46Add cooked white rice.
  47. 47Add cooked white rice.
  48. 48Add cooked white rice.
  49. 49Spread nacho cheese sauce over the rice.
  50. 50Spread nacho cheese sauce over the rice.
  51. 51Spread nacho cheese sauce over the rice.
  52. 52Sprinkle with cilantro.
  53. 53Sprinkle with cilantro.
  54. 54Sprinkle with cilantro.
  55. 55Equally distribute the queso chicken filling.
  56. 56Equally distribute the queso chicken filling.
  57. 57Equally distribute the queso chicken filling.
  58. 58Roll up the burrito nice and tightly.
  59. 59Roll up the burrito nice and tightly.
  60. 60Roll up the burrito nice and tightly.
  61. 61Toast the burrito.
  62. 62Toast the burrito.
  63. 63Toast the burrito.
  64. 64Repeat the process for the remaining nine burritos.
  65. 65Repeat the process for the remaining nine burritos.
  66. 66Repeat the process for the remaining nine burritos.
  67. 67Wrap the finished burritos.
  68. 68Wrap the finished burritos.
  69. 69Wrap the finished burritos.
  70. 70Store them in the fridge or freezer.
  71. 71Store them in the fridge or freezer.
  72. 72Store them in the fridge or freezer.
  73. 73Reheat when ready to eat.
  74. 74Reheat when ready to eat.
  75. 75Reheat when ready to eat.

Ingredients

  • 1.5 KG Thinly Sliced Chicken Breast
  • 1.5 KG Thinly Sliced Chicken Breast
  • 1.5 KG Thinly Sliced Chicken Breast
  • 0.5 Packet Low Sodium Taco Seasoning Mix
  • 0.5 Packet Low Sodium Taco Seasoning Mix
  • 0.5 Packet Low Sodium Taco Seasoning Mix
  • 1 Tsp Olive Oil
  • 1 Tsp Olive Oil
  • 1 Tsp Olive Oil
  • 400 g Low Fat Cottage Cheese
  • 400 g Low Fat Cottage Cheese
  • 400 g Low Fat Cottage Cheese
  • 200 g Red Enchilada Sauce
  • 200 g Red Enchilada Sauce
  • 200 g Red Enchilada Sauce
  • 2 Tbsp Cheddar Cheese Powder
  • 2 Tbsp Cheddar Cheese Powder
  • 2 Tbsp Cheddar Cheese Powder
  • 40 g grated cheddar cheese
  • 40 g grated cheddar cheese
  • 40 g grated cheddar cheese
  • 200 g Pico De Gallo
  • 200 g Pico De Gallo
  • 200 g Pico De Gallo
  • 80 g Light Cheddar Cheese
  • 80 g Light Cheddar Cheese
  • 80 g Light Cheddar Cheese
  • 10 Warm Tortillas
  • 10 Warm Tortillas
  • 10 Warm Tortillas
  • 100 g Cooked White Rice
  • 100 g Cooked White Rice
  • 100 g Cooked White Rice
  • 80 g Nacho Cheese Sauce
  • 80 g Nacho Cheese Sauce
  • 80 g Nacho Cheese Sauce
  • Cilantro
  • Cilantro
  • Cilantro

Equipment

air fryerpanblender cupbowlsspoonbaking trayfoil

Tips

  • You can air fry or pan fry the chicken.
  • Store burritos in the freezer for weeks.
  • To reheat: thaw in the fridge overnight, microwave for 2 minutes covered with a damp paper towel, then air fry at 190°C (375°F) for 5-8 minutes until crispy.