Cheesy Chicken and Rice Wraps

 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

White enchilada sauce

3 Tablespoons butter

3 Tablespoons all-purpose flour

2 cups chicken broth

1 cup sour cream

In a medium sauce pan, melt 3 Tablespoons butter. Whisk in 3 Tablespoons all-purpose flour and let cook and thicken for 1 minute (don't let it burn).

Add 2 cups chicken broth and whisk until smooth.

Stir in 1 cup sour cream