Serves 6
Directions
- 1Dice chicken breast.
- 2Add Greek yogurt and the seasonings on screen.
- 3Add garlic and ginger paste and lemon juice.
- 4Mix well and marinate till you lose patience.
- 5Add your chicken to a pan with some cooking spray and cook through till halfway done.
- 6Set aside and add light butter and sliced onions.
- 7Cook till soft.
- 8Add the same seasonings as before, tomato paste, and garlic and ginger.
- 9Toast for a couple minutes, then add chopped tomatoes, cream cheese, and a splash of water.
- 10Once the cream cheese is melted, blend it up till smooth.
- 11Add back your cooked chicken and simmer for five minutes till it gets rich and creamy.
- 12Add cooked rice, butter chicken, and low-fat cheese to a warm tortilla.
- 13Fold in the sides and roll it up tightly into a burrito.
- 14Toast in the pan to seal.
- 15Store wrapped in the freezer and reheat when you are ready to eat.
Ingredients
- 800 g diced chicken breast
- 120 g 0% fat Greek yoghurt
- 1 tsp paprika
- 1 tsp cumin
- 1.5 tsp garam masala
- 0.5 tsp turmeric
- 1.5 tsp salt
- 2 tsp garlic paste
- 2 tsp ginger paste
- 1 lemon
- 1 medium onion
- 20 g light butter
- 30 g tomato paste
- 2 tsp garlic paste
- 2 tsp ginger paste
- 400 g chopped tomatoes
- 60 g light cream cheese
- 0.333 cup water
- 6 protein tortillas
- 450 g cooked white rice
- 240 g low fat cheese
Equipment
knifecutting boardglass containerspoonpanwooden spatulablender
Tips
- Toast in the pan folded side down to seal the burrito
- Allow the burritos to cool before wrapping in foil
- Wrap in foil and store in the fridge for up to a week or in the freezer for a couple months
- To reheat, remove the foil, wrap in a decently damp paper towel and microwave for 3-4 minutes from the fridge or 7-8 minutes from the freezer, flipping over at halfway, unwrap carefully from the paper towel air-fry or toast in the pan or airfry for a couple minutes to get crispy and enjoy!
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