High Protein Cheesy Chicken Fajita Burritos

Ingredients (raw weights)

• 1500 g chicken breast, boneless skinless, raw
• 9 g olive oil, as sold
• 800 g bell pepper, raw
• 150 g onion, raw
• 1000 g white rice, cooked
• 620 g low carb / high fiber tortilla, as sold
• 35 g cheddar/colby cheese, low fat shredded, as sold
• 12 g salt, dry
• 6.8 g chili powder, dry
• 9.2 g paprika, dry
• 4.6 g coriander powder, dry
• 9.6 g onion powder, dry
• 4 g oregano, dried, dry
• 6.3 g cumin, dry

Steps

1. Thinly slice your chicken breast, season with 1/2 of the fajita seasoning, 2 tsp of olive oil & mix well.
2. Cook the chicken on a pan with the heat on medium - high for 4 - 6 minutes on each side, once cooked set aside.
3. Add diced capsicum/bell peppers to a baking tray with baking paper along with diced onion, the rest of the fajita seasoning, spray with cooking oil & mix well.
4. Oven bake the vegetables until roasted & softened.
5. Dice the chicken into small cubes then place it in a large bowl with the roasted vegetables & cooked spanish style minute rice, mix well until combined.
6. Warm a large tortilla on a pan then equally distribute the filling with some light grated cheese on top & roll the burrito tightly. Repeat for the other 9 burritos.
7. Place the burritos on a tray, spray with cooking oil & oven bake or air fry until crispy & golden brown.
8. Wrap each burritos & store in the fridge/freezer until ready to reheat & eat.