High Protein Butter Chicken Burritos

Serves 6
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Directions

  1. 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.
  2. 2To 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.
  3. 3To 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.
  4. 4Add your chicken to a pan with some cooking spray and cook through until halfway done.
  5. 5Add your chicken to a pan with some cooking spray and cook through until halfway done.
  6. 6Add your chicken to a pan with some cooking spray and cook through until halfway done.
  7. 7Set aside the chicken.
  8. 8Set aside the chicken.
  9. 9Set aside the chicken.
  10. 10Add light butter to the pan.
  11. 11Add light butter to the pan.
  12. 12Add light butter to the pan.
  13. 13Add sliced onions and cook until soft.
  14. 14Add sliced onions and cook until soft.
  15. 15Add sliced onions and cook until soft.
  16. 16Add the same seasonings as before, tomato paste, garlic and ginger, and toast for a couple of minutes.
  17. 17Add the same seasonings as before, tomato paste, garlic and ginger, and toast for a couple of minutes.
  18. 18Add the same seasonings as before, tomato paste, garlic and ginger, and toast for a couple of minutes.
  19. 19Add chopped tomatoes, cream cheese, and a splash of water.
  20. 20Add chopped tomatoes, cream cheese, and a splash of water.
  21. 21Add chopped tomatoes, cream cheese, and a splash of water.
  22. 22Once the cream cheese is melted, blend it until smooth.
  23. 23Once the cream cheese is melted, blend it until smooth.
  24. 24Once the cream cheese is melted, blend it until smooth.
  25. 25Add back your cooked chicken and simmer for 5 minutes until it gets rich and creamy.
  26. 26Add back your cooked chicken and simmer for 5 minutes until it gets rich and creamy.
  27. 27Add back your cooked chicken and simmer for 5 minutes until it gets rich and creamy.
  28. 28On a warm tortilla, add your cooked rice, your butter chicken, and low-fat cheese.
  29. 29On a warm tortilla, add your cooked rice, your butter chicken, and low-fat cheese.
  30. 30On a warm tortilla, add your cooked rice, your butter chicken, and low-fat cheese.
  31. 31Fold in the sides and roll it up tightly into a burrito.
  32. 32Fold in the sides and roll it up tightly into a burrito.
  33. 33Fold in the sides and roll it up tightly into a burrito.
  34. 34Toast the burrito in the pan to seal it.
  35. 35Toast the burrito in the pan to seal it.
  36. 36Toast the burrito in the pan to seal it.
  37. 37Store wrapped in the freezer.
  38. 38Store wrapped in the freezer.
  39. 39Store wrapped in the freezer.
  40. 40Reheat when you're ready to eat.
  41. 41Reheat when you're ready to eat.
  42. 42Reheat when you're ready to eat.

Ingredients

  • 800 g diced chicken breast
  • 800 g diced chicken breast
  • 800 g diced chicken breast
  • 120 g 0% fat Greek yoghurt
  • 120 g 0% fat Greek yoghurt
  • 120 g 0% fat Greek yoghurt
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • 1.5 tsp garam masala
  • 1.5 tsp garam masala
  • 1.5 tsp garam masala
  • 0.5 tsp turmeric
  • 0.5 tsp turmeric
  • 0.5 tsp turmeric
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 2 tsp garlic paste
  • 2 tsp garlic paste
  • 2 tsp garlic paste
  • 2 tsp ginger paste
  • 2 tsp ginger paste
  • 2 tsp ginger paste
  • 1 juice lemon
  • 1 juice lemon
  • 1 juice lemon
  • 1 medium sliced onion
  • 1 medium sliced onion
  • 1 medium sliced onion
  • 20 g light butter
  • 20 g light butter
  • 20 g light butter
  • 30 g tomato paste
  • 30 g tomato paste
  • 30 g tomato paste
  • 400 g chopped tomatoes
  • 400 g chopped tomatoes
  • 400 g chopped tomatoes
  • 60 g light cream cheese
  • 60 g light cream cheese
  • 60 g light cream cheese
  • 0.33 cup water
  • 0.33 cup water
  • 0.33 cup water
  • 6 protein tortillas
  • 6 protein tortillas
  • 6 protein tortillas
  • 450 g cooked white rice
  • 450 g cooked white rice
  • 450 g cooked white rice
  • 240 g low fat cheese
  • 240 g low fat cheese
  • 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.