High Protein Creamy Chicken Fajita Burritos

46 mins
Serves 10
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Directions

  1. 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.
  2. 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.
  3. 3In a blender cup, add cottage cheese, light cream cheese, more fajita seasoning, and mozzarella. Blend until smooth and creamy.
  4. 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.
  5. 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.
  6. 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