Directions
- 1Put about 60 ounces of chicken breast in a slow cooker.
- 2Add in some garlic salt.
- 3Add in smoked paprika.
- 4Add in onion powder.
- 5Add a whole can of minced chipotle peppers.
- 6Add a little honey for a touch of sweetness.
- 7Give it a good mix.
- 8Cover and cook on high for about 3 hours.
- 9Combine cottage cheese, enchilada sauce, chipotle peppers, and adobo sauce in a blender.
- 10Blend until it's smooth.
- 11Cover the sauce and set it aside.
- 12When the chicken is done cooking, shred it all up.
- 13Add in the sauce, some cooked bacon, fat-free mozzarella cheese, and fresh chives.
- 14Mix it up until it looks just like this.
- 15Assemble each burrito with a low-calorie tortilla.
- 16Add some cooked rice.
- 17Add about 1/10th of the chicken mixture.
- 18Fold over the sides.
- 19Roll into a burrito and repeat nine more times.
- 20Wrap all of the burritos in aluminum foil.
- 21Freeze for up to two months.
Ingredients
- 60 oz Chicken Breast
- 1 Can Minced Chipotle Peppers
- 2 Tbsps Honey
- Garlic Salt
- Smoked Paprika
- Onion Powder
- 2 Cups Cottage Cheese
- 0.5 Cup Enchilada Sauce
- 2 Chipotle Peppers
- Adobo Sauce
- 10 Cooked Center Cut Bacon Strips
- 2 Cups Fat Free Mozzarella
- Fresh Chives
- 1 Cup White Rice
- 10 Low Calorie Tortillas
Equipment
Slow cookerBlenderAluminium foil
Tips
- Wrap these burritos in aluminum foil and throw them in the freezer to have delicious, protein-packed meals waiting for you whenever you want them.
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