Nacho Chicken Bean Burritos

Ingredients (raw weights)

• 1120 g chicken thigh, boneless skinless, raw
• 30 g fresh chili, raw
• 20 g honey, as sold
• 15 g avocado oil, as sold
• 10 g apple, raw
• 20 g garlic, raw
• 27 g salt, dry
• 450 g cottage cheese, 1% low fat, as sold
• 170 g cheese slices, light, as sold
• 60 g cheddar/colby cheese, low fat shredded, as sold
• 15 g jalapeño, raw
• 160 g milk, 1% low fat, as sold
• 0.5 g garlic powder, dry
• 480 g kidney beans, canned, drained
• 240 g Greek yogurt, plain, nonfat, as sold
• 60 g burger bun, light / high protein, as sold
• 744 g low carb / high fiber tortilla, as sold

Steps

1. Combine chipotle peppers, honey, avocado oil, salt, apple cider vinegar, grated garlic, and seasonings. Add chicken thighs and toss until coated (longer marination time = better results)
2. Place chicken on a wire rack set over a half-size sheet pan. Bake at 450° for ~25 minutes, flipping halfway. Optional: Broil for 3-5 mins at the end for extra char. Make sure to watch closely towards the end to prevent burning.
3. For the nacho cheese, add cottage cheese, American cheese, cheese powder, jalapeño, milk, and seasonings to a blender. Blend for 2-3 mins, until smooth and emulsified. Optional: Warm slightly before blending for smoother texture.
4. Add refried beans to a large bowl and microwave for 2 mins to loosen.
5. Stir in Greek yogurt and chopped cilantro until smooth and creamy.
6. Lay out 12 tortillas, spread an even layer of refried beans, nacho cheese sauce, and top with diced chicken.
7. Wrap each burrito in foil or parchment and freeze for long-term storage.