Serves 6
Directions
- 1To your diced chicken breast, add Greek yogurt, the seasonings on screen (1 tsp paprika, 1 tsp cumin, 1.5 tsp garam masala, 0.5 tsp turmeric, 1.5 tsp salt), garlic and ginger paste, lemon juice, then mix well and marinate until you lose patience.
- 2Add your chicken to a pan with some cooking spray and cook through until halfway done.
- 3Set aside the chicken.
- 4Add light butter to the pan.
- 5Add sliced onions and cook until soft.
- 6Add the same seasonings as before, tomato paste, garlic and ginger, and toast for a couple of minutes.
- 7Add chopped tomatoes, cream cheese, and a splash of water.
- 8Once the cream cheese is melted, blend it until smooth.
- 9Add back your cooked chicken and simmer for 5 minutes until it gets rich and creamy.
- 10On a warm tortilla, add your cooked rice, your butter chicken, and low-fat cheese.
- 11Fold in the sides and roll it up tightly into a burrito.
- 12Toast the burrito in the pan to seal it.
- 13Store wrapped in the freezer.
- 14Reheat when you're ready to eat.
Ingredients
- 800 g diced chicken breast
- 120 g 0% fat Greek yoghurt
- 1 tsp paprika
- 1 tsp cumin
- 1.5 tsp garam masala
- 0.5 tsp turmeric
- 1.5 tsp salt
- 2 tsp garlic paste
- 2 tsp ginger paste
- 1 juice lemon
- 1 medium sliced onion
- 20 g light butter
- 30 g tomato paste
- 400 g chopped tomatoes
- 60 g light cream cheese
- 0.33 cup water
- 6 protein tortillas
- 450 g cooked white rice
- 240 g low fat cheese
Equipment
panknifeblender
Tips
- Marinate the chicken as long as you can (overnight for best results).
- Toast the burrito in the pan (optionally with butter) folded side down to seal it.
- Allow the burritos to cool before wrapping in foil.
- To reheat, remove foil, wrap in a decently damp paper towel, and microwave for 3-4 minutes from the fridge or 7-8 minutes from the freezer, flipping halfway. Unwrap carefully, then air-fry or toast in the pan for a couple of minutes until crispy.
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