High Protein Butter Chicken Burritos

Ingredients

• 800g diced chicken breast
• 120g 0% fat Greek yoghurt
• 1 tsp paprika
• 1 tsp cumin
• 1.5 tsp garam masala
• 1/2 tsp turmeric
• 1.5 tsp salt
• 2 tsp garlic paste
• 2 tsp ginger paste
• Juice of one lemon
• 1 medium onion (sliced)
• 20g light butter (lurpak light)
• Same seasoning added to chicken
• 30g tomato paste
• 2 tsp garlic paste
• 2 tsp ginger paste
• 400g chopped tomatoes
• 60g light cream cheese
• 1/3 cup (80ml) water
• 6 protein tortillas (mission) (or low carb tortillas)
• 450g cooked white rice (75g per burrito)
• 240g low fat cheese (50% less fat)

Instructions

1. Marinate chicken as long as possible (overnight for best results).
2. For the sauce: Sauté sliced onion in light butter. Add the same seasonings as the chicken, tomato paste, garlic paste, and ginger paste. Cook for a minute.
3. Add chopped tomatoes, light cream cheese, and water. Stir until well combined.
4. Assemble burritos: Spread a layer of butter chicken sauce and cooked white rice onto each protein tortilla. Top with shredded low-fat cheese.
5. Fold and seal the burritos.
6. Toast the burritos in a pan (optionally with butter), folded side down, to seal.
7. Allow burritos to cool before wrapping in foil.
8. Store wrapped burritos in the fridge for up to a week or in the freezer for a couple of months.
9. To reheat: Remove foil, wrap in a damp paper towel and microwave for 3-4 minutes from fridge or 7-8 minutes from freezer, flipping halfway. Unwrap carefully and air-fry or toast in a pan/air fryer for a couple of minutes to crisp up.