Buffalo Chicken Burritos

• porciones: 14
• tiempo activo: 20 minutes
• tiempo total: 6 hours

Ingredientes

48 oz Boneless Skinless Chicken Thighs

1 tsp Salt

1 tsp Garlic powder

1 tsp Onion powder

1 tsp Paprika

1 tsp Chili powder

1 packet ranch seasoning

1 tbsp fresh chopped dill

750 g blended cottage cheese

200 g 1/3 fat cream cheese

300 g Buffalo sauce

200 g 2% cheddar cheese

60 g Honey

30 g butter

Handful of chopped chives

Instrucciones

Add chicken, seasonings, and a third of the buffalo sauce to a crockpot

Cook on high for 2-3 hours or on low for 4-6 hours

Shred the chicken with a fork

Add remains ingredients and stir until incorporated

Chill in the refrigerator for an hour to solidify

Divide equally and roll into 14 burritos

Notas

Reheat instructions:

Option 1: Microwave for 3-4 minutes, flip halfway

Option 2: Microwave for 2 minutes, this will defrost the burrito but not heat it all the way through. Add to oven or air fryer at 400 degrees until tortilla begins to brown and is slightly crispy, 6-10 minutes (will be faster in air fryer)

Additional Notes:

Place entire batch of buffalo chicken dip/filling in fridge or freezer until thickened, usually this takes 45-60 mins. If your chicken happens to carry more water than mine, l'd recommend removing the excess liquid after cooking (reserve it on the side) and add back in to create desired consistency. This will prevent the filling from being too thin to roll.

Weigh the entirety of your filling and divide by 14 to evenly distribute filling across each burrito

These will stay good in the freezer for 3+ months!

Nutrición

• Calorías: 450
• Grasa Total: 16 g
• Carbohidratos Totales: 40 g
• Proteína: 37 g