Serves 10
Directions
- 1Grab your chicken breast and add salt, smoked paprika, oregano, cayenne pepper, onion powder, and garlic powder.
- 2Spray cooking oil on each side of the seasoned chicken breast.
- 3Air fry the chicken at 190°C/375°F for 20-25 minutes, or pan fry on medium heat for 5-6 minutes per side.
- 4In a blender cup, add low-fat cottage cheese, hot sauce, chipotle sauce, juiced lime, minced garlic, honey, and paprika.
- 5Blend the sauce until it is smooth and creamy.
- 6Dice the cooked chicken.
- 7Add the diced chicken to a bowl with the blended honey chipotle sauce, then add low-fat mozzarella and chives.
- 8Mix until all ingredients are well combined.
- 9Take a warm tortilla and add cooked white rice mixed with cilantro.
- 10Equally distribute the chicken filling onto the rice.
- 11Optionally, add a drizzle of ranch sauce on top of the filling.
- 12Roll the burrito as best as you can.
- 13Toast the burrito.
- 14Repeat the process for the remaining 9 burritos.
Ingredients
- 1.3 KG Chicken Breast
- 1 Tsp Salt
- 1.5 Tsp Smoked Paprika
- 0.5 Tsp Oregano
- 0.5 Tsp Cayenne Pepper
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- Cooking Oil Spray
- 500 g Low Fat Cottage Cheese
- 80 ml Hot Sauce
- 1 Tsp Chipotle Sauce
- 0.5 Juiced Lime
- 3 Minced Garlic Cloves
- 60 g Honey
- 0.5 Tsp Paprika
- 150 g Light Mozzarella
- Chives
- 1 Warm Tortilla
- 100 g Cooked White Rice
- Cilantro
- 25 g Ranch Sauce
Equipment
Blender CupBowlAir FryerPan
Tips
- Warm each tortilla in a pan on low heat for 30 seconds per side to prevent tearing.
- To reheat a frozen burrito, unwrap it, microwave in a paper towel for approximately 2 minutes to thaw, then air fry at 190°C/375°F for 5-8 minutes. Alternatively, you can oven bake or pan fry for a crispy exterior.
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