Ingredients
Rice
- 1/3 cup Brown rice
Cucumber Water
- 24 oz Water
- 8 slices Cucumber
- Ice cubes optional
Chicken Filling
- 1 tsp Extra-virgin olive oil
- 8 oz Chicken breast boneless skinless thinly sliced
- 1 TBSP Taco seasoning
High Protein Queso Sauce
- 1 cup Cottage cheese
- 3/4 cup Red enchilada sauce
- 1/4 cup Cheddar cheese shredded
Mix-Ins
- 3/4 cup Pico de gallo
Burrito Assembly
- 2 Whole wheat tortillas burrito size
- Fresh cilantro optional
Chips and Guacamole
- 1 Avocado
- 1/4 cup Tomatoes diced
- 2 tsp Fresh cilantro chopped
- 1 TBSP Lime juice
- 1/4 tsp Garlic powder
- Salt to taste
- Black pepper to taste
- 2 oz Tortilla chips
Instructions
- Prep all ingredients per the instructions above.
- Cook the rice according to the directions on the package. Once tender season with salt and pepper.
- Add the cucumber slices to a pitcher of water and refrigerate while preparing the meal. Add ice if desired before serving.
- Heat the olive oil in a nonstick skillet over medium heat. Add the chicken and taco seasoning and cook, stirring, until fully cooked through.
- Queso sauce: In a blender or food processor, combine the cottage cheese, enchilada sauce, and shredded cheddar cheese. Blend until smooth and creamy.
- Pour the queso sauce into the skillet with the cooked chicken and stir. Cook briefly until heated through and slightly thickened.
- Remove the skillet from heat and stir in the pico de gallo until combined.
- Warm the tortillas until soft and pliable.
- Assemble the burritos by layering the rice, chicken queso mixture, and cilantro if using. Fold in the ends and roll into burritos.
- Mash the avocado in a bowl. Add the diced tomatoes, chopped cilantro, lime juice, garlic powder, salt, and black pepper, and mix until combined. Refrigerate until ready to serve.
- Serve the burritos with tortilla chips and guacamole on the side and cucumber water.
Nutrition
Calories: 937kcal | Carbohydrates: 101g | Protein: 51g | Fat: 39g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.04g | Cholesterol: 105mg | Sodium: 2440mg | Potassium: 1260mg | Fiber: 15g | Sugar: 21g | Vitamin A: 1773IU | Vitamin C: 24mg | Calcium: 344mg | Iron: 4mg
High Protein Queso Burrito
Ingredients
Rice
- 1/3 cup Brown rice
Cucumber Water
- 24 oz Water
- 8 slices Cucumber
- Ice cubes optional
Chicken Filling
- 1 tsp Extra-virgin olive oil
- 8 oz Chicken breast boneless skinless thinly sliced
- 1 TBSP Taco seasoning
High Protein Queso Sauce
- 1 cup Cottage cheese
- 3/4 cup Red enchilada sauce
- 1/4 cup Cheddar cheese shredded
Mix-Ins
- 3/4 cup Pico de gallo
Burrito Assembly
- 2 Whole wheat tortillas burrito size
- Fresh cilantro optional
Chips and Guacamole
- 1 Avocado
- 1/4 cup Tomatoes diced
- 2 tsp Fresh cilantro chopped
- 1 TBSP Lime juice
- 1/4 tsp Garlic powder
- Salt to taste
- Black pepper to taste
- 2 oz Tortilla chips
Instructions
- Prep all ingredients per the instructions above.
- Cook the rice according to the directions on the package. Once tender season with salt and pepper.
- Add the cucumber slices to a pitcher of water and refrigerate while preparing the meal. Add ice if desired before serving.
- Heat the olive oil in a nonstick skillet over medium heat. Add the chicken and taco seasoning and cook, stirring, until fully cooked through.
- Queso sauce: In a blender or food processor, combine the cottage cheese, enchilada sauce, and shredded cheddar cheese. Blend until smooth and creamy.
- Pour the queso sauce into the skillet with the cooked chicken and stir. Cook briefly until heated through and slightly thickened.
- Remove the skillet from heat and stir in the pico de gallo until combined.
- Warm the tortillas until soft and pliable.
- Assemble the burritos by layering the rice, chicken queso mixture, and cilantro if using. Fold in the ends and roll into burritos.
- Mash the avocado in a bowl. Add the diced tomatoes, chopped cilantro, lime juice, garlic powder, salt, and black pepper, and mix until combined. Refrigerate until ready to serve.
- Serve the burritos with tortilla chips and guacamole on the side and cucumber water.
Nutrition
Calories: 937kcalCarbohydrates: 101gProtein: 51gFat: 39gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 0.04gCholesterol: 105mgSodium: 2440mgPotassium: 1260mgFiber: 15gSugar: 21gVitamin A: 1773IUVitamin C: 24mgCalcium: 344mgIron: 4mg
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