Grilled Cheese Pepperoni Pizza Chicken Burritos

10 meals

From a reel by Aussie Fitness — watch the original

Ingredients

• 1.7KG Boneless & Skinless Chicken Breast (raw weight)
• 1 Tsp Salt
• 1 Tsp Garlic Powder
• 1 Tsp Onion Powder
• 1 Tsp Smoked Paprika
• 1 Tsp Olive Oil
• 200g Thinly Sliced Mini Pepperoni (beef, turkey or regular pepperoni)
• 350g Pizza Sauce/Marinara
• 80g Freshly Grated Parmesan Cheese
• 5 Diced Garlic Cloves
• 200g Light Cream Cheese
• 1.5 Tsp Italian Herb Seasoning Mix
• 100ml Hot Sauce/Buffalo Sauce (optional & customisable to your liking)
• Fresh Parsley
• 10 Warm Tortillas (Mission Carb Balance Tortillas)
• 25g Light Mozzarella Cheese (inside each burrito)
• 20g Light Cheddar Cheese (outside each burrito)
• 4 Pepperoni Slices (outside each burrito)

Instructions

1. Butterfly and thinly slice the chicken breasts, then season with salt, garlic powder, onion powder, and smoked paprika. Mix in the olive oil.
2. Cook the seasoned chicken in a pan over medium-high heat for 4 to 6 minutes per side. Once cooked, let it cool slightly and dice into small pieces.
3. In the same pan, fry the pepperoni until crispy. Add the diced chicken back to the pan along with the pizza sauce, parmesan, garlic, cream cheese, Italian seasoning, and hot sauce.
4. Stir the mixture for about 5 minutes until the ingredients are combined and melted, then garnish with fresh parsley.
5. Warm a tortilla and place one-tenth of the chicken mixture in the center. Add light mozzarella and roll the tortilla tightly.
6. Arrange four pepperoni slices in a pan and sprinkle with light cheddar cheese. Place the burrito seam-side down into the pan.
7. Cook until the cheese melts, then scrape the melted cheese up the sides of the burrito. Flip the burrito to ensure the cheese layer becomes a crispy seal.
8. Repeat the process for the remaining burritos. These can be stored in the fridge or freezer for later reheating.