Frozen Cheesy Buffalo Chicken Burritos

14 meals

From a reel by Stealth Health Life — watch the original

Ingredients

• 48oz Boneless Skinless Chicken Thighs
• Salt, garlic, onion, paprika, chili powder (~1 tsp each)
• Salt, garlic, onion, paprika, chili powder (~1 tsp each)
• Salt, garlic, onion, paprika, chili powder (~1 tsp each)
• Salt, garlic, onion, paprika, chili powder (~1 tsp each)
• Salt, garlic, onion, paprika, chili powder (~1 tsp each)
• 1 packet ranch seasoning
• 1 tablespoon fresh chopped dill
• 100g Buffalo sauce
• 750g blended cottage cheese
• 200g 1/3 fat cream cheese
• 200g Buffalo sauce
• 200g 2% cheddar cheese
• 60g Honey
• 30g butter
• Handful of chopped chives
• 14 burrito tortillas

Instructions

1. Season the chicken thighs with salt, garlic, onion, paprika, and chili powder.
2. Add the ranch seasoning, fresh dill, and 100g of buffalo sauce to the chicken.
3. Cook the chicken in a slow cooker on high for 2-3 hours or on low for 3-4 hours.
4. If excess liquid accumulates after cooking, drain it and reserve it to adjust the filling consistency later.
5. Combine the cooked chicken with blended cottage cheese, cream cheese, 200g buffalo sauce, cheddar cheese, honey, butter, and chives.
6. Refrigerate or freeze the mixture for 45-60 minutes until thickened.
7. Weigh the total filling and divide it into 14 equal portions.
8. Distribute the filling into the tortillas and roll them up.
9. To reheat: Microwave for 3-4 minutes, flipping halfway through; or microwave for 2 minutes to defrost, then air fry or bake at 400°F for 6-10 minutes until crispy.