Traditional fajitas were invented by Texas ranch workers in the 1930s using discarded skirt steak cuts nobody wanted.
High Protein Creamy Chicken Fajita Burritos
Get ready to savor every bite of these deliciously creamy chicken fajita burritos packed with a whopping 56g of protein! Featuring tender chicken, vibrant bell peppers, and a luscious cream sauce, these burritos are not only a breeze to whip up but also perfect for meal prep. Wrap them up for a quick, satisfying meal that keeps you fueled and excited all week long!
Prep
15
min
Cook
30
min
Serves
10
people
Level
beginner
📝 Ingredients
Serves 10🥬Fresh Produce(2)
- 1 Diced Onion
- Parsley
🥩Meat & Seafood(1)
- 1.3KG Diced Skinless & Boneless Chicken Breast (raw weight) (2.86 lbs)
🥛Dairy & Eggs(3)
- 600g Low Fat Cottage Cheese (21.2 oz)
- 130g Light Cream Cheese (or light laughing cow cheese) (4.59 oz)light laughing cow cheese
- 80g Light Mozzarella (2.82 oz)
🫙Pantry Staples(3)
- Light Cooking Oil Spray (Frylight)
- 10 Warm Regular Tortillas (Old El Paso, Simson’s Pantry Protein Wraps or any large basic tortilla)Old El Paso, Simson’s Pantry Protein Wraps or any large basic tortilla
- 700g Cooked White Rice (divided into 10 burritos - 70g per burrito. You can add more or less depending on your macros) (24.7 oz)
🧂Spices & Seasonings(3)
- 1/2 Packet Fajita Seasoning (Old El Paso - store bought or homemade)
- 1/2 Packet Fajita Seasoning
- Salt
📦Other(2)
- 500g Diced Capsicum/Bell Peppers (17.6 oz)
- 400g Red Enchilada Sauce (Old El Paso - or tomato passata) (14.1 oz)tomato passata
👨🍳 Instructions
- 1
Start by adding chicken breast to your slow cooker, followed by fajita seasoning, red enchilada sauce, then mix it well and cook it on low or high.
- 2
Place diced capsicum and diced onion on a baking tray with some light cooking oil spray and salt, mix well and bake it in the oven.
- 3
In a blender cup add cottage cheese, light cream cheese, more fajita seasoning and mozzarella, then blend it until it's nice and smooth and creamy.
- 4
Once the chicken is cooked, remove the water and add the sauce, followed by the peppers and onions, add some parsley and mix it well to combine.
- 5
Grab a warm tortilla, add some cooked white rice, evenly distribute the filling with a bit more parsley, then roll the burrito, toast it, repeat the process with the other 9 burritos.
💡 Pro Tips
- ✓Cook slow cooker chicken on HIGH for 2-3 hours rather than low for 6-8 hours to prevent protein fibers from becoming mushy and losing their ability to hold moisture.timing2-3 hours HIGH vs 6-8 hours LOW
- ✓Roast peppers and onions at 425°F for 12-15 minutes until edges caramelize but vegetables retain 15-20% moisture for optimal texture contrast in the burrito.technique425°F, 12-15 minutes
- ✓Blend cottage cheese mixture for exactly 60-90 seconds to break down curds completely - over-blending creates a gummy texture from excessive protein strand development.timing60-90 seconds
- ✓Use a 3:1 ratio of cottage cheese to cream cheese in your sauce blend to maximize protein content while maintaining creamy mouthfeel through proper fat-to-protein balance.ingredient3:1 ratio
- ✓Toast assembled burritos seam-side down first for 2-3 minutes at medium heat to seal the tortilla through steam coagulation before flipping.technique2-3 minutes seam-side down
Share this recipe
Prep
15
min
Cook
30
min
Serves
10
people
Level
beginner
Share this recipe
Traditional fajitas were invented by Texas ranch workers in the 1930s using discarded skirt steak cuts nobody wanted.
High Protein Creamy Chicken Fajita Burritos
Get ready to savor every bite of these deliciously creamy chicken fajita burritos packed with a whopping 56g of protein! Featuring tender chicken, vibrant bell peppers, and a luscious cream sauce, these burritos are not only a breeze to whip up but also perfect for meal prep. Wrap them up for a quick, satisfying meal that keeps you fueled and excited all week long!
📝 Ingredients
Serves 10🥬Fresh Produce(2)
- 1 Diced Onion
- Parsley
🥩Meat & Seafood(1)
- 1.3KG Diced Skinless & Boneless Chicken Breast (raw weight) (2.86 lbs)
🥛Dairy & Eggs(3)
- 600g Low Fat Cottage Cheese (21.2 oz)
- 130g Light Cream Cheese (or light laughing cow cheese) (4.59 oz)light laughing cow cheese
- 80g Light Mozzarella (2.82 oz)
🫙Pantry Staples(3)
- Light Cooking Oil Spray (Frylight)
- 10 Warm Regular Tortillas (Old El Paso, Simson’s Pantry Protein Wraps or any large basic tortilla)Old El Paso, Simson’s Pantry Protein Wraps or any large basic tortilla
- 700g Cooked White Rice (divided into 10 burritos - 70g per burrito. You can add more or less depending on your macros) (24.7 oz)
🧂Spices & Seasonings(3)
- 1/2 Packet Fajita Seasoning (Old El Paso - store bought or homemade)
- 1/2 Packet Fajita Seasoning
- Salt
📦Other(2)
- 500g Diced Capsicum/Bell Peppers (17.6 oz)
- 400g Red Enchilada Sauce (Old El Paso - or tomato passata) (14.1 oz)tomato passata
👨🍳 Instructions
- 1
Start by adding chicken breast to your slow cooker, followed by fajita seasoning, red enchilada sauce, then mix it well and cook it on low or high.
- 2
Place diced capsicum and diced onion on a baking tray with some light cooking oil spray and salt, mix well and bake it in the oven.
- 3
In a blender cup add cottage cheese, light cream cheese, more fajita seasoning and mozzarella, then blend it until it's nice and smooth and creamy.
- 4
Once the chicken is cooked, remove the water and add the sauce, followed by the peppers and onions, add some parsley and mix it well to combine.
- 5
Grab a warm tortilla, add some cooked white rice, evenly distribute the filling with a bit more parsley, then roll the burrito, toast it, repeat the process with the other 9 burritos.
💡 Pro Tips
- ✓Cook slow cooker chicken on HIGH for 2-3 hours rather than low for 6-8 hours to prevent protein fibers from becoming mushy and losing their ability to hold moisture.timing2-3 hours HIGH vs 6-8 hours LOW
- ✓Roast peppers and onions at 425°F for 12-15 minutes until edges caramelize but vegetables retain 15-20% moisture for optimal texture contrast in the burrito.technique425°F, 12-15 minutes
- ✓Blend cottage cheese mixture for exactly 60-90 seconds to break down curds completely - over-blending creates a gummy texture from excessive protein strand development.timing60-90 seconds
- ✓Use a 3:1 ratio of cottage cheese to cream cheese in your sauce blend to maximize protein content while maintaining creamy mouthfeel through proper fat-to-protein balance.ingredient3:1 ratio
- ✓Toast assembled burritos seam-side down first for 2-3 minutes at medium heat to seal the tortilla through steam coagulation before flipping.technique2-3 minutes seam-side down