Chicken Parmesan Frozen Burritos

Serves 1
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Directions

  1. 1Place 30oz of boneless, skinless chicken thighs in a bowl.
  2. 2Place 30oz of boneless, skinless chicken thighs in a bowl.
  3. 3Place 30oz of boneless, skinless chicken thighs in a bowl.
  4. 4Squeeze the juice of one lemon over the chicken.
  5. 5Squeeze the juice of one lemon over the chicken.
  6. 6Squeeze the juice of one lemon over the chicken.
  7. 7Add salt, garlic powder, onion powder, and pepper to the chicken and mix well.
  8. 8Add salt, garlic powder, onion powder, and pepper to the chicken and mix well.
  9. 9Add salt, garlic powder, onion powder, and pepper to the chicken and mix well.
  10. 10Bake the chicken at 400 degrees Fahrenheit for 12-15 minutes or air fry at 375 degrees Fahrenheit for 12 minutes.
  11. 11Bake the chicken at 400 degrees Fahrenheit for 12-15 minutes or air fry at 375 degrees Fahrenheit for 12 minutes.
  12. 12Bake the chicken at 400 degrees Fahrenheit for 12-15 minutes or air fry at 375 degrees Fahrenheit for 12 minutes.
  13. 13While the chicken cooks, add 1 tablespoon of minced garlic to a pan and cook for 2-3 minutes.
  14. 14While the chicken cooks, add 1 tablespoon of minced garlic to a pan and cook for 2-3 minutes.
  15. 15While the chicken cooks, add 1 tablespoon of minced garlic to a pan and cook for 2-3 minutes.
  16. 16Add 300g of tomato sauce to the pan with the garlic and let it simmer.
  17. 17Add 300g of tomato sauce to the pan with the garlic and let it simmer.
  18. 18Add 300g of tomato sauce to the pan with the garlic and let it simmer.
  19. 19Add 60g of 1/3 fat cream cheese to the sauce and mix until combined.
  20. 20Add 60g of 1/3 fat cream cheese to the sauce and mix until combined.
  21. 21Add 60g of 1/3 fat cream cheese to the sauce and mix until combined.
  22. 22Once the chicken is cooked, chop it up and add it to the sauce.
  23. 23Once the chicken is cooked, chop it up and add it to the sauce.
  24. 24Once the chicken is cooked, chop it up and add it to the sauce.
  25. 25Keep the chicken and sauce mixture over low heat, add red chili flakes and a little more lemon juice. You can also add salt, pepper, and oregano.
  26. 26Keep the chicken and sauce mixture over low heat, add red chili flakes and a little more lemon juice. You can also add salt, pepper, and oregano.
  27. 27Keep the chicken and sauce mixture over low heat, add red chili flakes and a little more lemon juice. You can also add salt, pepper, and oregano.
  28. 28Transfer the chicken filling to a bowl.
  29. 29Transfer the chicken filling to a bowl.
  30. 30Transfer the chicken filling to a bowl.
  31. 31Grab a burrito-sized tortilla, add some Parmigiano Reggiano, roasted red peppers, the chicken filling, more Parmigiano Reggiano, and fresh basil.
  32. 32Grab a burrito-sized tortilla, add some Parmigiano Reggiano, roasted red peppers, the chicken filling, more Parmigiano Reggiano, and fresh basil.
  33. 33Grab a burrito-sized tortilla, add some Parmigiano Reggiano, roasted red peppers, the chicken filling, more Parmigiano Reggiano, and fresh basil.
  34. 34Roll the tortilla into a burrito.
  35. 35Roll the tortilla into a burrito.
  36. 36Roll the tortilla into a burrito.
  37. 37Wrap the burrito in parchment paper and add it to the fridge or freezer.
  38. 38Wrap the burrito in parchment paper and add it to the fridge or freezer.
  39. 39Wrap the burrito in parchment paper and add it to the fridge or freezer.
  40. 40Heat up the burrito when you are ready to eat.
  41. 41Heat up the burrito when you are ready to eat.
  42. 42Heat up the burrito when you are ready to eat.

Ingredients

  • 30 oz boneless skinless chicken thighs
  • 30 oz boneless skinless chicken thighs
  • 30 oz boneless skinless chicken thighs
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • salt
  • salt
  • salt
  • garlic powder
  • garlic powder
  • garlic powder
  • onion powder
  • onion powder
  • onion powder
  • pepper
  • pepper
  • pepper
  • 1 tablespoon garlic
  • 1 tablespoon garlic
  • 1 tablespoon garlic
  • 300 g tomato sauce
  • 300 g tomato sauce
  • 300 g tomato sauce
  • 60 g 1/3 fat cream cheese
  • 60 g 1/3 fat cream cheese
  • 60 g 1/3 fat cream cheese
  • red chili flakes
  • red chili flakes
  • red chili flakes
  • 6 burrito tortillas
  • 6 burrito tortillas
  • 6 burrito tortillas
  • 90 g Parmigiano Reggiano
  • 90 g Parmigiano Reggiano
  • 90 g Parmigiano Reggiano
  • 2 roasted red peppers
  • 2 roasted red peppers
  • 2 roasted red peppers
  • fresh basil
  • fresh basil
  • fresh basil

Equipment

baking sheetair fryerpanbowlparchment paper

Tips

  • For extra flavor, you can add salt, pepper, and oregano to the chicken and sauce.
  • You can store the burritos in the fridge or freezer, and heat them up when ready to eat.
  • To toast the burritos, use a pan without oil.