Ingredients: 1.3KG Diced Skinless & Boneless Chicken Breast (raw weight) 1/2 Packet Fajita Seasoning (Old El Paso - store bought or homemade) 400g Red Enchilada Sauce (Old El Paso - or tomato passata) 500g Diced Capsicum/Bell Peppers 1 Diced Onion Light Cooking Oil Spray (Frylight) Salt Parsley 600g Low Fat Cottage Cheese 130g Light Cream Cheese (or light laughing cow cheese) 1/2 Packet Fajita Seasoning 80g Light Mozzarella 700g Cooked White Rice (divided into 10 burritos - 70g per burrito. You can add more or less depending on your macros) 10 Warm Regular Tortillas (Old El Paso, Simson’s Pantry Protein Wraps or any large basic tortilla)
IMPORTANT NOTES: Before rolling the burrito make sure to warm up the tortilla in a pan with the stove on low heat for approximately 30 seconds on each side. Doing this will prevent the tortilla from breaking when rolling.
Reheat Instructions: Store your burritos in the freezer & when you’re ready to heat it up first take it out of the foil/wrapper, wrap it in a paper towel & microwave for approximately 2 minutes (this will thaw the burrito to ensure it isn’t cold in the middle) from here air fry at 190C/375 for 5 - 8 minutes. This can also be done in the oven or pan fried, times may vary slightly.
