Serves 10
Directions
- 1Add chicken breast to a slow cooker along with garlic salt, onion powder, a can of diced chipotle peppers and a few tablespoons of honey, give it a good mix.
- 2Cook on low for about three hours.
- 3Combine cottage cheese, tomato sauce, a few chipotle peppers, a bunch of garlic, garlic salt, fat free milk, and a little honey for a touch of sweetness to a blender
- 4Blend it all together until it's nice and smooth, cover it and set it aside until the chicken is done.
- 5Drain the liquid and shred up all of the chicken, then add in the sauce that we made along with some fresh chives and mix it all together until it looks just like this.
- 6Assemble the burrito with a low calorie tortilla, some cooked rice, about 1/10 of the chicken, some fat free mozzarella and then roll everything into a burrito.
- 7Wrap the burritos an aluminum foil and store them in the freezer for up to 3 months.
Ingredients
- 60 oz chicken breast
- garlic salt
- onion powder
- 1 can diced chipotle peppers
- 3 tablespoons honey
- cottage cheese
- tomato sauce
- chipotle peppers
- garlic
- garlic salt
- fat-free milk
- honey
- low calorie tortilla
- cooked rice
- chicken
- fat-free mozzarella
Equipment
slow cookerblender
Tips
- wrap the burritos in aluminum foil and freeze for up to 3 months.
- To reheat, wrap in a wet paper towel and microwave for 5-6 minutes. Then toast in a pan to crisp it up
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