Serves 10
Directions
- 1Add chicken breast to a slow cooker.
- 2Add taco seasoning, hatch green chilis, and fresh lime juice to the chicken breast.
- 3Mix the ingredients well.
- 4Cook on high for 2-3 hours.
- 5While chicken is cooking, add cottage cheese, fat-free milk, red enchilada sauce, tomato salsa, and taco seasoning to a blender.
- 6Blend until smooth to create the high-protein queso sauce.
- 7Shred the cooked chicken in the slow cooker.
- 8Add mozzarella cheese and pepper jack cheese to the shredded chicken.
- 9Pour the queso sauce over the chicken and cheese.
- 10Add pico de gallo and fresh cilantro to the mixture.
- 11Mix all ingredients together until well combined.
- 12Assemble burritos by placing cooked rice on a tortilla.
- 13Add a generous amount of the chicken mixture on top of the rice.
- 14Fold and roll the tortillas to form burritos.
- 15Wrap the assembled burritos in aluminum foil.
- 16Place the wrapped burritos in the freezer for later.
Ingredients
- 60 oz chicken breast
- 1 oz taco seasoning packet
- 4 oz can hatch green chilis
- 1 squeezed lime
- 2 cups fat free mozzarella
- 3 oz pepper jack cheese
- 3 Tbsps pico de gallo
- 15 g fresh cilantro
- 5 cups cooked white rice
- 10 low calorie tortillas
- 3.5 Cups cottage cheese (0% fat)
- 0.5 Cup fat free milk
- 0.5 Cup red enchilada sauce
- 2 Tbsps tomato salsa
- 3 Tbsps taco seasoning
Equipment
slow cookerblenderaluminium foil
Tips
- To freeze: wrap the burritos in aluminum foil or put them in an airtight freezer bag and keep frozen for up to 3 months.
- To reheat: take out a frozen burrito and wrap it in a wet paper towel, microwave it on a plate for 5-6 minutes, then toast in a pan or air fry for a few minutes if you like it crispy.
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