High Protein Queso Chicken & Rice Burritos

10 meals

From a reel by Aussie Fitness — watch the original

Ingredients

• 1.5KG Thinly Sliced Chicken Breast (raw weight)
• 1/2 Packet Low Sodium Taco Seasoning Mix
• 1 Tsp Olive Oil
• 400g Low Fat Cottage Cheese
• 200g Red Enchilada Sauce
• 2 Tbsp Cheddar Cheese Powder
• 40g Light Grated Cheddar Cheese (Dairyworks Natural Cheddar Cheese)
• 200g Pico De Gallo (diced tomatoes, diced red onion, diced jalapeños, squeeze of lime juice, salt & pepper)
• 80g Light Cheddar Cheese
• 10 Warm Tortillas (Mission Carb Balance Tortillas)
• 100g Cooked White Rice (per burrito)
• 80g Nacho Cheese Sauce (per burrito - Rico’s Gourmet Nacho Cheese Sauce)
• Cilantro (optional)

Instructions

1. Roll the burritos and wrap them tightly for freezing.
2. To reheat, thaw a burrito in the refrigerator overnight.
3. Unwrap the thawed burrito and cover loosely with a damp paper towel.
4. Microwave for approximately 2 minutes to thaw the center.
5. Cook in an air fryer at 190°C (375°F) for 5 to 8 minutes until the exterior is crispy, or use an oven or pan.