Creamy Chicken & Rice Frozen Burritos

51 mins
Serves 12
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Directions

  1. 1Season 24oz of boneless skinless chicken thighs with salt, garlic, onion, smoked paprika, and chili powder. Air fry at 375 for 15 minutes.
  2. 2Season 24oz of boneless skinless chicken thighs with salt, garlic, onion, smoked paprika, and chili powder. Air fry at 375 for 15 minutes.
  3. 3Season 24oz of boneless skinless chicken thighs with salt, garlic, onion, smoked paprika, and chili powder. Air fry at 375 for 15 minutes.
  4. 4Dice 5 Roma tomatoes, 1 white onion, and 1 jalapeño pepper.
  5. 5Dice 5 Roma tomatoes, 1 white onion, and 1 jalapeño pepper.
  6. 6Dice 5 Roma tomatoes, 1 white onion, and 1 jalapeño pepper.
  7. 7Combine 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.
  8. 8Combine 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.
  9. 9Combine 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.
  10. 10Cook 300g of Spanish RightRice.
  11. 11Cook 300g of Spanish RightRice.
  12. 12Cook 300g of Spanish RightRice.
  13. 13Dice the cooked chicken thighs.
  14. 14Dice the cooked chicken thighs.
  15. 15Dice the cooked chicken thighs.
  16. 16Add 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.
  17. 17Add 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.
  18. 18Add 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.
  19. 19Add equal amounts of the mixture to 12 burrito-sized tortillas and roll them up. Freeze.
  20. 20Add equal amounts of the mixture to 12 burrito-sized tortillas and roll them up. Freeze.
  21. 21Add equal amounts of the mixture to 12 burrito-sized tortillas and roll them up. Freeze.

Ingredients

  • 24 oz boneless skinless chicken thighs
  • 24 oz boneless skinless chicken thighs
  • 24 oz boneless skinless chicken thighs
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 garlic
  • 0 garlic
  • 0 garlic
  • 0 onion
  • 0 onion
  • 0 onion
  • 0 smoked paprika
  • 0 smoked paprika
  • 0 smoked paprika
  • 0 chili powder
  • 0 chili powder
  • 0 chili powder
  • 5 Roma tomatoes
  • 5 Roma tomatoes
  • 5 Roma tomatoes
  • 1 white onion
  • 1 white onion
  • 1 white onion
  • 1 jalapeño pepper
  • 1 jalapeño pepper
  • 1 jalapeño pepper
  • 0.5 cup fresh chopped cilantro
  • 0.5 cup fresh chopped cilantro
  • 0.5 cup fresh chopped cilantro
  • 2 limes
  • 2 limes
  • 2 limes
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 0 garlic powder
  • 0 garlic powder
  • 0 garlic powder
  • 300 g Spanish RightRice
  • 300 g Spanish RightRice
  • 300 g Spanish RightRice
  • 400 g Greek yogurt or light sour cream
  • 400 g Greek yogurt or light sour cream
  • 400 g Greek yogurt or light sour cream
  • 50 g green enchilada sauce
  • 50 g green enchilada sauce
  • 50 g green enchilada sauce
  • 200 g 2% cheddar cheese
  • 200 g 2% cheddar cheese
  • 200 g 2% cheddar cheese
  • 12 burrito tortillas
  • 12 burrito tortillas
  • 12 burrito tortillas

Equipment

air fryerknifecutting boardbowlspoonpan