All recipes · Lunch · confidence: medium
High Protein Queso Chicken & Rice Burritos
679 kcal55.1 g protein65.8 g carbs22.1 g fat10 servings
Ingredients (raw weights)
- 1500 g chicken breast, boneless skinless, raw
- 15 g low sodium taco seasoning mix, dry
- 4.5 g olive oil, as sold
- 400 g cottage cheese, 1% low fat, as sold
- 200 g enchilada sauce, as sold
- 30 g cheddar/colby cheese, low fat shredded, as sold
- 40 g cheddar/colby cheese, low fat shredded, as sold
- 200 g onion, raw
- 80 g cheddar/colby cheese, low fat shredded, as sold
- 620 g low carb / high fiber tortilla, as sold
- 1000 g white rice, cooked
- 800 g nacho cheese sauce, as sold
Steps
- * Once your burritos are rolled wrap each one tightly and place them in the freezer. Thaw one in the fridge overnight then when you are ready to eat unwrap the burrito, loosely cover it with a slightly damp paper towel and microwave for about 2 minutes to gently thaw it so the centre heats evenly. Transfer to the air fryer at 190°C (375°F) for 5 to 8 minutes or until crispy on the outside, Cook times may vary depending on size and air fryer. (you can also reheat them in the oven or in a pan if you prefer)
Recipe by @_aussiefitness · original post. Creator states 493 kcal and 52 g protein per serving.
Macros per serving calculated from USDA FoodData Central using raw weights. Serving ≈ 445 g cooked (estimated – replace with your own weighed number). Log by weight: (your portion g ÷ total cooked batch g) × 10 servings.