High Protein Creamy Chicken Fajita Burritos

47 mins
Serves 1
instagram.com

Directions

  1. 1Add chicken breast to slow cooker.
  2. 2Add fajita seasoning and red enchilada sauce; mix well.
  3. 3Cook on low for 3–4 hours or high for 2–3 hours.
  4. 4Place diced capsicum and diced onion on a baking tray with light cooking oil spray and salt; mix well.
  5. 5Bake in the oven at 200°C/400°F for 20–30 minutes.
  6. 6In a blender cup, add cottage cheese, cream cheese, fajita seasoning, and mozzarella; blend until smooth and creamy.
  7. 7Once chicken is cooked, remove water, then add the sauce, peppers, onions, and parsley; mix well.
  8. 8Grab a warm tortilla; add cooked white rice and chicken filling; add parsley.
  9. 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