Directions
- 1Season 24oz of boneless skinless chicken thighs with salt, garlic, onion, smoked paprika, and chili powder. Air fry at 375 for 15 minutes.
- 2Dice 5 Roma tomatoes, 1 white onion, and 1 jalapeño pepper.
- 3Combine the diced vegetables with 1/2 cup of fresh chopped cilantro, juice of 2 limes, salt, pepper, and garlic powder in a bowl to make pico.
- 4Cook 300g of Spanish RightRice.
- 5Dice the cooked chicken thighs.
- 6Add the rice, 400g of Greek yogurt (or light sour cream), 50g of green enchilada sauce, pico, diced chicken, and 200g of 2% cheddar cheese to a pan and mix.
- 7Add equal amounts of the mixture to 12 burrito-sized tortillas and roll them up. Freeze.
Ingredients
- 24 oz boneless skinless chicken thighs
- 0 salt
- 0 garlic
- 0 onion
- 0 smoked paprika
- 0 chili powder
- 5 Roma tomatoes
- 1 white onion
- 1 jalapeño pepper
- 0.5 cup fresh chopped cilantro
- 2 limes
- 0 salt
- 0 pepper
- 0 garlic powder
- 300 g Spanish RightRice
- 400 g Greek yogurt or light sour cream
- 50 g green enchilada sauce
- 200 g 2% cheddar cheese
- 12 burrito tortillas
Equipment
air fryerknifecutting boardbowlspoonpan
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