Slow Cooker Buffalo Chicken Burritos
Serves 10
Directions
- 1Put chicken breast in a slow cooker.
- 2Season with garlic salt, smoked paprika and ranch seasoning.
- 3Mix well and cook on high for about three hours.
- 4Combine cottage cheese, reduced fat cream cheese, ranch seasoning and buffalo sauce in a blender.
- 5Blend until smooth.
- 6Combine white rice and chicken bone broth in a pot.
- 7Simmer until the rice is fluffy.
- 8Add fresh lime juice and chopped cilantro.
- 9Mix well.
- 10Drain the extra liquid from the chicken and shred it.
- 11Add in the buffalo sauce, fat free cheddar and fresh chives.
- 12Mix well.
- 13Add the rice and buffalo chicken to a low calorie tortilla.
- 14Fold into a burrito and repeat nine more times.
- 15Wrap each burrito in aluminum foil.
- 16Freeze for up to two months.
Ingredients
- 60 oz Chicken Breast
- Garlic Salt
- Smoked Paprika
- Ranch Seasoning
- 2 Cups Cottage Cheese (0% Fat)
- 4 oz Reduced Fat Cream Cheese
- 2 Tbsps Ranch Seasoning
- 0.5 Cup Buffalo Sauce (Low Calorie)
- 1.5 Cups White Rice (Dry)
- 3 Cups Chicken Bone Broth
- Fresh Lime Juice
- Cilantro
- 2 Cups Fat Free Cheddar Cheese
- Fresh Chives
- 10 Low Calorie Tortillas
Equipment
Slow cookerBlenderPot
Tips
- This recipe makes 10 burritos that can be frozen for up to two months.
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