DELICIOUS High Protein Chicken Burritos Made Easy in a Slow Cooker

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat tortillas offer more fiber, while corn tortillas are often cheaper.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more budget-friendly.

Add chicken breasts to the slow cooker.

Add 2 oz of taco seasoning, juice of 1 lime, and 1 can of diced Hatch green chilies to the slow cooker.

Spread the ingredients out in the slow cooker and put the lid on.

Cook on low for 4 to 6 hours or high for 2 to 3 hours.

While the chicken is cooking, prepare the rice mixture with 2 parts white rice, 1 part lentils, and 1 part quinoa.

Add water to the rice mixture and cook as you would normal rice.

Once the chicken is done, shred it using a hand mixer or two forks.

Grate about 2 cups of mozzarella cheese and 3 oz of pepper jack cheese.

In a blender, combine 3 cups of cottage cheese, 1/2 cup of milk, 1/2 cup of enchilada sauce, 2 tablespoons of taco seasoning, and a little hot sauce, then blend until smooth.

Add the shredded chicken to the cheese mixture and mix in a few tablespoons of pico de gallo.

Warm the tortillas over fire or in a microwave until pliable.

Spoon some rice onto the tortilla, drizzle with sauce, and add the chicken mixture on top.

Roll the tortilla up like a normal burrito.

Place the burritos seam-side down in a hot pan and cook until golden, flipping as necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens