High Protein Creamy Chicken Fajita Burritos
Directions
- 1Add chicken breast to slow cooker, followed by fajita seasoning and red enchilada sauce. Mix well and cook on low for 3-4 hours or high for 2-3 hours.
- 2Place diced capsicum and diced onion on a baking tray with light cooking oil spray and salt. Mix well and bake in the oven at 200°C/400°F for 20-30 minutes.
- 3In a blender cup, add cottage cheese, light cream cheese, more fajita seasoning, and mozzarella. Blend until smooth and creamy.
- 4Once the chicken is cooked, remove the water and add the sauce, followed by the peppers and onions. Add some parsley and mix well to combine.
- 5Grab a warm tortilla, add some cooked white rice (70g per burrito), evenly distribute the filling with a bit more parsley, then roll the burrito and toast it.
- 6Repeat the process for the other nine burritos.
Ingredients
- 1.3 KG Diced Skinless & Boneless Chicken Breast
- 0.5 packet Fajita Seasoning
- 400 g Red Enchilada Sauce
- 500 g Diced Capsicum/Bell Peppers
- 1 Diced Onion
- 1 Light Cooking Oil Spray
- 1 Salt
- 1 Parsley
- 600 g Low Fat Cottage Cheese
- 130 g Light Cream Cheese
- 0.5 packet Fajita Seasoning
- 80 g Light Mozzarella
- 700 g Cooked White Rice
- 10 Warm Regular Tortillas
Equipment
slow cookerbaking trayblenderpan
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