High Protein Queso Burrito

Prep Time 20

Cook Time 30

Servings

Calories 937kcal

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.