High Protein Creamy Garlic Chicken & Rice Burritos

10 meals

From a reel by Aussie Fitness — watch the original

Ingredients

• 1.5KG Thinly Sliced Boneless & Skinless Chicken Breast (raw weight)
• 2 Tsp Olive Oil
• 1 Tsp Garlic Powder
• 1.5 Tsp Smoked Paprika
• 1 Tsp Salt
• 250ml Chicken Broth
• 8 Diced Garlic Cloves
• 450ml Fat Free Evaporated Milk (Carnation Light & Creamy)
• 1.5 Tsp Smoked Paprika
• 1 Tsp Low Sodium Chicken Stock Powder (Vegeta)
• 1 Tsp Oregano
• 60g Freshly Grated Parmesan Cheese
• 80g Light Cream Cheese
• 1.2KG Cooked White Rice (approximately 400g uncooked/dry weight)
• 400g Plain Low Fat Greek Yoghurt
• Diced Spring Onion/Scallions
• 10 Warm Tortillas (Mission Carb Balance Tortillas)
• 35g Light Mozzarella or Cheddar Cheese (per burrito - Bega 50% Less Fat Grated Cheese)

Instructions

1. Season the sliced chicken with garlic powder, smoked paprika, and salt.
2. Heat olive oil in a pan and cook the seasoned chicken.
3. Prepare the creamy garlic sauce by combining chicken broth, diced garlic, evaporated milk, smoked paprika, chicken stock powder, and oregano.
4. Incorporate the parmesan cheese and light cream cheese into the sauce mixture.
5. Mix the cooked white rice, Greek yogurt, and spring onions into the chicken and sauce mixture.
6. To assemble, warm each tortilla in a pan for 30 seconds per side to prevent tearing.
7. Place the filling and a portion of light cheese onto each tortilla and roll tightly.
8. To reheat from frozen, microwave the unwrapped burrito for 2-3 minutes, then air fry at 200C/400F for 3-5 minutes or pan fry until crispy.