High Protein Creamy Honey Chipotle Chicken Burritos
Serves 10
Directions
- 1Season the chicken breast with the seasoning mix (salt, smoked paprika, oregano, cayenne pepper, and garlic & onion powder).
- 2Cook the chicken until done.
- 3Blend the cottage cheese, buffalo sauce, chipotle paste, lime juice, minced garlic, honey, and smoked paprika until smooth to create the creamy sauce.
- 4Mix the cooked white rice with cilantro and a squeeze of lime juice.
- 5Warm each tortilla in a pan on low heat for 30 seconds per side.
- 6Assemble the burritos by layering the cooked chicken, creamy sauce, cooked rice, and light mozzarella cheese onto each tortilla, then wrap tightly.
Ingredients
- 1.3 KG boneless & skinless chicken breast
- 500 g low fat cottage cheese
- 80 ml hot sauce/buffalo sauce
- 1 - 3 tsp chipotle paste
- 1/2 whole lime, juiced
- 3 whole garlic clove, minced
- 60 g honey
- 1/2 tsp smoked paprika
- 150 g light mozzarella cheese
- chives (optional)
- 10 whole tortilla
- 1 KG cooked white rice
- cilantro (optional)
- lime juice (optional)
- 1 tsp salt
- 1.5 tsp smoked paprika
- 1/2 tsp oregano
- 1/2 tsp cayenne pepper
- 1 tsp garlic & onion powder
Tips
- Use more or less chipotle paste depending on your spice tolerance; blend, taste and adjust to your liking.
- Warm each tortilla in a pan on low heat for 30 sec per side to stop them from tearing.
- To reheat a frozen burrito, unwrap and microwave in a paper towel for approximately 2 min to thaw, then air fry at 190C/375F for 5–8 min, or oven bake or pan fry to make the exterior crispy again.
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