BUFFALO CHICKEN BURRITOS

Bahan-bahan

INGREDIENTS

• 60oz Chicken Breast (1700g) • 2 Tbsps Garlic Salt (30g) • 2 Tbsp Smoked Paprika (15g) • 4 Tbsps Ranch Seasoning (30g) • 2 Cups Cottage Cheese (0% Fat) (450g) • 4oz Reduced Fat Cream Cheese (112g) • 0.5 Cup Low Calorie Buffalo Sauce (120g) • 1.5 Cups Dry White Rice (270g) • 3 Cups Chicken Bone Broth (Optional) (720g) • 0.25 Cup Lime Juice (Optional) (30g) • Cilantro (Optional) (20g) • 2 Cups Fat Free Cheddar Cheese (225g) • Fresh Chives (20g) • 10 Low Calorie Tortillas (10-inch Carb Counter)

Petunjuk

DIRECTIONS

1. To a slow cooker, add 60oz of chicken breast and 2 Tbsps each of garlic salt, smoked paprika, and ranch seasoning.

2. Mix everything until the chicken is coated. Cover and cook on high for 3-4 hours.

3. In a blender, combine 2 Cups cottage cheese, 0.25 Cup Buffalo sauce, 4oz of cream cheese, and 2 Tbsps ranch seasoning.

4. Blend until smooth, cover with plastic wrap, and set aside.

5. Combine 1.5 Cups of dry rice with 3 Cups water (or chicken bone broth). Bring to a light simmer, cover, and cook for about 15 minutes until the rice is soft.

6. (Optional) Add fresh lime juice and cilantro to the rice for extra flavor and zest.

7. Once the meat is done cooking, drain the slow cooker of the remaining liquid and shred up all of the chicken.

8. To the chicken, add the sauce made in Steps 3 & 4, along with 2 Cups cheddar cheese and some fresh chives. Mix it all together.

9. Assemble the burritos with a low calorie tortilla, about 1/10 of the rice, and 1/10 of the chicken. 10. Roll everything into a burrito and repeat the process 9 more times to make a total of 10 burritos. Wrap in aluminum foil and store in the freezer for up to 3 months (go to page 6 for reheating instructions).

Catatan

475 Calories | 60g Protein | 50g Carbs | 9g Fat