High Protein Queso Chicken & Rice Burritos

Serves 10
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Directions

  1. 1Start by grabbing your thinly sliced chicken.
  2. 2Start by grabbing your thinly sliced chicken.
  3. 3Start by grabbing your thinly sliced chicken.
  4. 4Add some low sodium taco seasoning with olive oil.
  5. 5Add some low sodium taco seasoning with olive oil.
  6. 6Add some low sodium taco seasoning with olive oil.
  7. 7Mix and air fry or pan fry with the settings on screen.
  8. 8Mix and air fry or pan fry with the settings on screen.
  9. 9Mix and air fry or pan fry with the settings on screen.
  10. 10Now add cottage cheese to a blender cup.
  11. 11Now add cottage cheese to a blender cup.
  12. 12Now add cottage cheese to a blender cup.
  13. 13Add red enchilada sauce, cheddar cheese powder or grated cheddar cheese and blend until smooth and creamy.
  14. 14Add red enchilada sauce, cheddar cheese powder or grated cheddar cheese and blend until smooth and creamy.
  15. 15Add red enchilada sauce, cheddar cheese powder or grated cheddar cheese and blend until smooth and creamy.
  16. 16Dice the chicken once it's cooked.
  17. 17Dice the chicken once it's cooked.
  18. 18Dice the chicken once it's cooked.
  19. 19Combine the diced chicken with the queso along with some store-bought pico, light shredded cheese and mix well to combine.
  20. 20Combine the diced chicken with the queso along with some store-bought pico, light shredded cheese and mix well to combine.
  21. 21Combine the diced chicken with the queso along with some store-bought pico, light shredded cheese and mix well to combine.
  22. 22Now grab a warm tortilla.
  23. 23Now grab a warm tortilla.
  24. 24Now grab a warm tortilla.
  25. 25Add some cooked white rice with nacho cheese sauce, some cilantro.
  26. 26Add some cooked white rice with nacho cheese sauce, some cilantro.
  27. 27Add some cooked white rice with nacho cheese sauce, some cilantro.
  28. 28Equally distribute the queso chicken filling.
  29. 29Equally distribute the queso chicken filling.
  30. 30Equally distribute the queso chicken filling.
  31. 31Then roll it up nice and tightly.
  32. 32Then roll it up nice and tightly.
  33. 33Then roll it up nice and tightly.
  34. 34Toast it.
  35. 35Toast it.
  36. 36Toast it.
  37. 37Repeat the process for the other nine burritos.
  38. 38Repeat the process for the other nine burritos.
  39. 39Repeat the process for the other nine burritos.
  40. 40Wrap them up.
  41. 41Wrap them up.
  42. 42Wrap them up.
  43. 43Store them in the fridge or freezer and reheat when you're ready to eat.
  44. 44Store them in the fridge or freezer and reheat when you're ready to eat.
  45. 45Store them in the fridge or freezer and reheat when you're ready to eat.

Ingredients

  • 1.5 kg Thinly Sliced Chicken Breast (raw weight)
  • 1.5 kg Thinly Sliced Chicken Breast (raw weight)
  • 1.5 kg Thinly Sliced Chicken Breast (raw weight)
  • 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 (Brand; Hoosier Hill Farm - can be substituted for grated cheddar cheese or nutritional yeast)
  • 2 Tbsp Cheddar Cheese Powder (Brand; Hoosier Hill Farm - can be substituted for grated cheddar cheese or nutritional yeast)
  • 2 Tbsp Cheddar Cheese Powder (Brand; Hoosier Hill Farm - can be substituted for grated cheddar cheese or nutritional yeast)
  • 40 g Light Grated Cheddar Cheese (Dairyworks Natural Cheddar Cheese)
  • 40 g Light Grated Cheddar Cheese (Dairyworks Natural Cheddar Cheese)
  • 40 g Light Grated Cheddar Cheese (Dairyworks Natural Cheddar Cheese)
  • 200 g Pico De Gallo (diced tomatoes, diced red onion, diced jalapeños, squeeze of lime juice, salt & pepper)
  • 200 g Pico De Gallo (diced tomatoes, diced red onion, diced jalapeños, squeeze of lime juice, salt & pepper)
  • 200 g Pico De Gallo (diced tomatoes, diced red onion, diced jalapeños, squeeze of lime juice, salt & pepper)
  • 80 g Light Cheddar Cheese
  • 80 g Light Cheddar Cheese
  • 80 g Light Cheddar Cheese
  • 10 Warm Tortillas (Mission Carb Balance Tortillas)
  • 10 Warm Tortillas (Mission Carb Balance Tortillas)
  • 10 Warm Tortillas (Mission Carb Balance Tortillas)
  • 100 g Cooked White Rice (per burrito)
  • 100 g Cooked White Rice (per burrito)
  • 100 g Cooked White Rice (per burrito)
  • 80 g Nacho Cheese Sauce (per burrito - Rico’s Gourmet Nacho Cheese Sauce)
  • 80 g Nacho Cheese Sauce (per burrito - Rico’s Gourmet Nacho Cheese Sauce)
  • 80 g Nacho Cheese Sauce (per burrito - Rico’s Gourmet Nacho Cheese Sauce)
  • Cilantro
  • Cilantro
  • Cilantro

Equipment

blender cupair fryerpanmicrowave

Tips

  • You won't taste the cottage cheese.
  • Reheat Instructions: Once your burritos are rolled, wrap each one tightly and place them in the freezer. Thaw one in the fridge overnight, then when you are ready to eat, unwrap the burrito, loosely cover it with a slightly damp paper towel and microwave for about 2 minutes to gently thaw it so the center heats evenly. Transfer to the air fryer at 190°C (375°F) for 5 to 8 minutes or until crispy on the outside. Cook times may vary depending on size and air fryer. (You can also reheat them in the oven or in a pan if you prefer).