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High Protein Butter Chicken Burritos

Name: High Protein Butter Chicken Burritos
Cook time: 8 min
Total time: 8 min
Ingredients: 30 g butter, light, as sold; 75 g onion, raw; 6 g salt, dry; 3 g turmeric, dry; 3 g curry powder, dry; 4.6 g paprika, dry; 2.1 g cumin, dry; 20 g garlic, raw; 15 g ginger root, raw; 800 g tomato, raw; 150 g yogurt, plain, low fat, as sold; 1700 g chicken breast, boneless skinless, raw; 80 g yogurt, plain, low fat, as sold; 620 g low carb / high fiber tortilla, as sold; 30 g butter, light, as sold; 560 g basmati rice, dry (uncooked); 75 g onion, raw; 1000 g chicken broth/stock, as sold; 16 g garlic, raw; 1.5 g turmeric, dry

636 kcal51.8 g protein77.8 g carbs13.4 g fat10 servings

Ingredients (raw weights)

30 g butter, light, as sold
75 g onion, raw
6 g salt, dry
3 g turmeric, dry
3 g curry powder, dry
4.6 g paprika, dry
2.1 g cumin, dry
20 g garlic, raw
15 g ginger root, raw
800 g tomato, raw
150 g yogurt, plain, low fat, as sold
1700 g chicken breast, boneless skinless, raw
80 g yogurt, plain, low fat, as sold
620 g low carb / high fiber tortilla, as sold
30 g butter, light, as sold
560 g basmati rice, dry (uncooked)
75 g onion, raw
1000 g chicken broth/stock, as sold
16 g garlic, raw
1.5 g turmeric, dry

Steps

Heat your tortillas in a pan over low heat for about 30 seconds on each side. This helps soften them so they roll easily without tearing.
Once assembled wrap the burritos and store them in the fridge/freezer. When you are ready to eat unwrap one, loosely cover it with a lightly damp paper towel and microwave for around 2 minutes to defrost so the centre warms through.
Finish by air frying at 190°C (375°F) for 5 to 8 minutes until crisp. Cooking times may vary slightly and you can also reheat them in the oven or in a pan if you prefer.

Recipe by @_aussiefitness · original post. Creator states 550 kcal and 58 g protein per serving.

Macros per serving calculated from USDA FoodData Central using raw weights. Serving ≈ 509 g cooked (estimated – replace with your own weighed number). Log by weight: (your portion g ÷ total cooked batch g) × 10 servings.