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Grilled Cheese Pepperoni Pizza Chicken Burritos

Name: Grilled Cheese Pepperoni Pizza Chicken Burritos
Ingredients: 1700 g chicken breast, boneless skinless, raw; 6 g salt, dry; 3.1 g garlic powder, dry; 2.4 g onion powder, dry; 2.3 g paprika, dry; 4.5 g olive oil, as sold; 200 g pepperoni, sliced, cooked; 350 g pizza sauce, as sold; 80 g parmesan cheese, grated, as sold; 20 g garlic, raw; 200 g cream cheese, light (low fat), as sold; 3.4 g italian herb seasoning mix, dry; 105 g hot sauce, as sold; 620 g low carb / high fiber tortilla, as sold; 25 g mozzarella/pizza cheese, light shredded, as sold; 20 g cheddar/colby cheese, low fat shredded, as sold; 8 g pepperoni, sliced, cooked

569 kcal54.3 g protein31.1 g carbs25.6 g fat10 servings

Ingredients (raw weights)

1700 g chicken breast, boneless skinless, raw
6 g salt, dry
3.1 g garlic powder, dry
2.4 g onion powder, dry
2.3 g paprika, dry
4.5 g olive oil, as sold
200 g pepperoni, sliced, cooked
350 g pizza sauce, as sold
80 g parmesan cheese, grated, as sold
20 g garlic, raw
200 g cream cheese, light (low fat), as sold
3.4 g italian herb seasoning mix, dry
105 g hot sauce, as sold
620 g low carb / high fiber tortilla, as sold
25 g mozzarella/pizza cheese, light shredded, as sold
20 g cheddar/colby cheese, low fat shredded, as sold
8 g pepperoni, sliced, cooked

Steps

Start by thinly slicing/butterflying your chicken breast into thin fillets, season, add olive oil & mix well.
Cook the chicken on medium - high heat for approximately 4 - 6 minutes per side, then set aside. Once the chicken has slightly cooled dice into small pieces.
To the same pan cook your pepperoni until crispy, add back the diced chicken followed by pizza sauce, grated parmesan cheese, diced garlic, light cream cheese, italian herb seasoning, hot sauce & mix for approximately 5 minutes or until melted and combined. Garnish with fresh parsley.
Warm one large tortilla, equally distribute 1/10th of the filling onto the middle with light mozzarella & roll tightly.
Place 4 slices of pepperoni on a pan, add light cheddar cheese followed by the burrito seam side down.
Let the cheese melt, scrape it alongside of the burrito, once crispy flip & set side (the crispy cheese layer will seal the burrito)
Repeat for the other 9 burritos, store in the fridge or freezer & reheat when ready to eat!

Recipe by @_aussiefitness · original post. Creator states 517 kcal and 65 g protein per serving.

Macros per serving calculated from USDA FoodData Central using raw weights. Serving ≈ 292 g cooked (estimated – replace with your own weighed number). Log by weight: (your portion g ÷ total cooked batch g) × 10 servings.