Makes 18
Ingredients
48oz (1.3 kg) boneless skinless chicken thighs
2 taco seasoning packs
1 Tbsp lime juice
1 Tbsp chicken bouillon
15oz (420g) can green enchilada sauce
Garlic and salt to taste
400g (uncooked) rice
280g water (? 70% what the rice instructions call for)
5 Roma tomatoes, diced
3 jalapeños, diced
2 white onions, diced
1 bunch cilantro, chopped
2 limes, juiced (4 Tbsp)
500g 0% Greek yogurt
150g cheddar
120g mozzarella
Instructions
Put chicken, taco seasoning, lime juice, chicken bouillon, enchilada sauce and seasonings in a slow cooker. Mix together combine.
Set it on High for 2-3 hrs or low 3-4 hrs
Shred the chicken
Add the rice and water, mix, and cook about 20 minutes or until rice cooked through
Add tomatoes, jalapeños, onion, lime juice, cilantro, Greek yogurt, cheeses
Mix to combine
Weigh to divide into 18 portions.
Place each portion on a tortilla and wrap like a burrito
Nutrition Facts
Per burrito
445 calories
32g protein
52g carbs
12g fat
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