High Protein Cheesy Buffalo Chicken Burritos
Serves 14
Directions
- 1Add boneless, skinless chicken thighs to a slow cooker.
- 2Add salt, garlic, onion, paprika, chili powder, ranch seasoning, buffalo sauce, and dill to the slow cooker.
- 3Mix the ingredients well.
- 4Slow cook on high for 2-3 hours or on low for 3-4 hours.
- 5Once cooked, shred the chicken.
- 6Pour over blended cottage cheese, cream cheese, honey, more buffalo sauce, a little bit of butter, and cheddar cheese.
- 7Give that a mix and add some chives.
- 8Toss the entire mixture in the fridge for 45 minutes to an hour to let it thicken.
- 9Grab your favorite burrito-sized tortilla and equally portion the mixture into 14 servings.
- 10Roll the burritos.
- 11Store burritos frozen.
Ingredients
- 48 oz boneless, skinless chicken thighs
- 1 tsp Salt
- 1 tsp garlic
- 1 tsp onion
- 1 tsp paprika
- 1 tsp chili powder
- 1 packet ranch seasoning
- 1 tbsp fresh chopped dill
- 100 g Buffalo sauce
- 750 g blended cottage cheese
- 200 g 1/3 fat cream cheese
- 200 g Buffalo sauce
- 200 g 2% cheddar cheese
- 60 g Honey
- 30 g butter
- 1 handful chopped chives
- 14 burrito tortillas
Equipment
slow cookerfridge
Tips
- Place entire batch of buffalo chicken dip/filling in fridge or freezer until thickened, usually this takes 45-60 mins.
- If your chicken happens to carry more water than mine, remove the excess liquid after cooking (reserve it on the side) and add back in to create desired consistency to prevent the filling from being too thin to roll.
- Weigh the entirety of your filling and divide by 14 to evenly distribute filling across each burrito.
- Frozen burritos will stay good in the freezer for 3+ months.
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