Serves 10
Directions
- 1Grab the chicken breast.
- 2Add chili powder, cumin, salt, black pepper, smoked paprika, onion & garlic powder, and oregano to the chicken.
- 3Add cooking oil spray to the seasoned chicken.
- 4Air fry the chicken at 190C/375F for 16-22 minutes or pan-fry on medium heat for 5-6 minutes each side.
- 5Add low-fat cottage cheese to a blender cup.
- 6Add ranch seasoning to the blender cup.
- 7Add chipotle sauce to the blender cup.
- 8Add half a juiced lime to the blender cup.
- 9Add diced garlic cloves and light mayonnaise to the blender cup.
- 10Blend until smooth and creamy.
- 11Dice the cooked chicken and add it to a big bowl.
- 12Add all of the blended sauce to the chicken.
- 13Add light mozzarella to the bowl.
- 14Add cooked and diced bacon to the bowl.
- 15Add chives to the bowl.
- 16Mix until well combined.
- 17Grab a warm tortilla.
- 18Add cooked white rice with cilantro to the tortilla.
- 19Evenly distribute the chicken filling on top of the rice.
- 20Add more chives.
- 21Roll the burrito to the best of your abilities.
- 22Toast the rolled burrito.
- 23Repeat the process for the other 9 burritos.
Ingredients
- 1.3 KG Skinless & Boneless Chicken Breast
- 2 Tsp Chilli Powder
- 1.5 Tsp Cumin
- 1 Tsp Salt
- 1 Tsp Black Pepper
- 2 Tsp Smoked Paprika
- 1 Tsp Onion & Garlic Powder
- 0.5 Tsp Oregano
- Cooking Oil Spray
- 500 g Low Fat Cottage Cheese
- 2 Tbsp Ranch Seasoning
- 1 Tsp Chipotle Sauce
- 0.5 Juiced Lime
- 2 Diced Garlic Cloves
- 45 ml Light Mayo
- 200 g Light Mozzarella
- 8 Diced Short Cut Bacon Strips
- Chives
- 1 Warm Tortilla
- 100 g Cooked Rice with Cilantro
Equipment
Blender CupBig BowlAir FryerPan
Tips
- To prevent the tortillas from breaking when rolling them, heat them one by one on a pan with the stove on low heat for approximately 30 seconds on each side.
- To reheat from frozen: remove from foil, wrap in a paper towel & microwave for approximately 2 min to thaw. Then air fry at 190C/375F for around 5-8 min (or oven bake/pan fry).
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