Serves 1
Directions
- 1Place 30oz of boneless, skinless chicken thighs in a bowl.
- 2Squeeze the juice of one lemon over the chicken.
- 3Add salt, garlic powder, onion powder, and pepper to the chicken and mix well.
- 4Bake the chicken at 400 degrees Fahrenheit for 12-15 minutes or air fry at 375 degrees Fahrenheit for 12 minutes.
- 5While the chicken cooks, add 1 tablespoon of minced garlic to a pan and cook for 2-3 minutes.
- 6Add 300g of tomato sauce to the pan with the garlic and let it simmer.
- 7Add 60g of 1/3 fat cream cheese to the sauce and mix until combined.
- 8Once the chicken is cooked, chop it up and add it to the sauce.
- 9Keep 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.
- 10Transfer the chicken filling to a bowl.
- 11Grab a burrito-sized tortilla, add some Parmigiano Reggiano, roasted red peppers, the chicken filling, more Parmigiano Reggiano, and fresh basil.
- 12Roll the tortilla into a burrito.
- 13Wrap the burrito in parchment paper and add it to the fridge or freezer.
- 14Heat up the burrito when you are ready to eat.
Ingredients
- 30 oz boneless skinless chicken thighs
- 1 lemon
- salt
- garlic powder
- onion powder
- pepper
- 1 tablespoon garlic
- 300 g tomato sauce
- 60 g 1/3 fat cream cheese
- red chili flakes
- 6 burrito tortillas
- 90 g Parmigiano Reggiano
- 2 roasted red peppers
- 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.
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