Directions
- 1Add chicken breast to slow cooker.
- 2Add fajita seasoning and red enchilada sauce; mix well.
- 3Cook on low for 3–4 hours or high for 2–3 hours.
- 4Place diced capsicum and diced onion on a baking tray with light cooking oil spray and salt; mix well.
- 5Bake in the oven at 200°C/400°F for 20–30 minutes.
- 6In a blender cup, add cottage cheese, cream cheese, fajita seasoning, and mozzarella; blend until smooth and creamy.
- 7Once chicken is cooked, remove water, then add the sauce, peppers, onions, and parsley; mix well.
- 8Grab a warm tortilla; add cooked white rice and chicken filling; add parsley.
- 9Roll the burrito and toast it; repeat for the other nine burritos.
Ingredients
- 1.3 KG Diced Skinless & Boneless Chicken Breast
- 0.5 Packet Fajita Seasoning
- 400 g Red Enchilada Sauce
- 500 g Diced Capsicum/Bell Peppers
- 1 Diced Onion
- 1 Light Cooking Oil Spray
- 1 Salt
- 1 Parsley
- 600 g Low Fat Cottage Cheese
- 130 g Light Cream Cheese
- 0.5 Packet Fajita Seasoning
- 80 g Light Mozzarella
- 700 g Cooked White Rice
- 10 Warm Regular Tortillas
Equipment
slow cookerbaking trayblender cuppan
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