Chicken Nacho Verde Burritos
Directions
- 1Spray your crock pot with avocado spray.
- 2Add 4 lbs of chicken, 1/4 cup taco seasoning, lime juice, 1/2 cup salsa verde, and 1/4 cup bone broth to the crock pot.
- 3Cook on low for 6-8 hours.
- 4For the sauce, add 100g of queso blanco, 200g of fat-free cottage cheese, some taco seasoning, and some bone broth to a blender.
- 5Blend until smooth.
- 6Shred the cooked chicken in the crock pot.
- 7Add 100g of low-fat mozzarella, 150g of reduced-fat cheddar, and the blended nacho sauce to the shredded chicken.
- 8Add 75g of 1/3 cream cheese to the mixture.
- 9Cover and cook for 5-10 minutes until everything melts.
- 10Place some reduced-fat cheddar on a low-calorie carb-balance tortilla.
- 11Add a scoop of the chicken mixture and some salsa verde on top.
- 12Fold the tortilla into a burrito.
Ingredients
- 4 lbs chicken
- 0.25 cup taco seasoning
- lime juice
- 0.5 cup salsa verde
- 0.25 cup bone broth
- 100 g queso blanco
- 200 g fat-free cottage cheese
- 100 g low-fat mozzarella
- 150 g reduced-fat cheddar
- 75 g 1/3 cream cheese
- low-calorie carb-balance tortillas
Equipment
crock potblenderforktongs
Tips
- You can refrigerate the burritos for 2-3 days or freeze them.
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