Macro-Friendly, High Protein Cheesy Chicken & Rice Burritos #shorts

Frozen Cheesy Chicken & Rice
Burritos

Stealth Health Slow Cooker Meal Prep Series, Episode 12

When it comes to meal prepping in bulk - frozen burritos are king. This recipe makes 18 high protein burritos that you can store frozen, and reheat in just a few minutes

Per burrito (makes 18):
445 Calories
32g Protein
52g Carbs
12g Fat

UPDATE: I specifically used RightRice (not white rice, sounds similar in the voiceover) which cooks differently than normal rice. If you are using normal white rice - I'd recommend cooking separately (it'll be ~400g dry weight) since it seems like people are having issue fully cooking their rice in the slow cooker

Ingredients:
48oz boneless skinless chicken thighs
2 taco seasoning packets
1 tablespoon lime juice
1 tablespoon chicken bouillon
15oz can of green enchilada sauce (~420g)
Garlic and salt to taste

High: 2-3 hours
OR
Low: 3-4 Hours

2 bags RightRice (I used cilantro lime)
2 cups of water

5 diced roma tomatoes
3 diced jalapeños
2 diced white onions
1 bunch chopped cilantro
Juice of 2 limes
500g 0% Greek yogurt (I recommend FAGE)
150g reduced fat cheddar
120g reduced fat mozzarella

If filling is too hot/not thick - place in fridge or freezer until thickened. This will make rolling burritos 100x easier. Weigh the entirety of your filling and divide by 18 to evenly distribute filling across each burrito.

Reheat instructions (preferred method):
Wrap in paper towel, microwave 1:15, flip and microwave another 1:15. It should be defrosted but not warmed all the way through. Add to oven or air fryer at 400 degrees until tortilla begins to brown and is slightly crispy, 6-10 minutes (will be faster in air fryer)

These will stay good in the freezer for 3+ months!

#stealthhealth #mealprep #healthyrecipes #healthyrecipesfordinner #easyrecipe #mealprep #highproteinrecipe #macrofriendlyrecipe #lowcalorierecipe #countingcalories #trackingmacros #fitness #crockpotrecipe #slowcookerrecipe #slowcookermealprep #healthyslowcookerrecipes #frozenburritos #burritomealprep

[protoman]

After trying this myself, here are some recommendations.

1. Put the onions in at the start with the chicken to cook it unless you like the snap of raw onion mixed in.
2. I highly, HIGHLY recommended cooking the rice separately.
3. Heat the tortillas for just a few seconds and don't overstuff them, roll them very gently to avoid ripping them.

[curranh.]

Grocery list:
(First read the Shorts' description!)
Chicken thighs
Taco seasoning
Chicken bouillon
Green enchilada sauce
Rice
Tomatoes
Jalapeños
Onions
Cilantro
Lime juice
Greek yogurt
Cheddar/Mozzarella

Don't forget your tortillas. Five months late sorry gentlemen

[munky]

If you re-heat them in an air fryer it gives them a bit of crisp. If you microwave them, they are softer. It’s like 2 different meals. Both ways are amazing. Thanks for the recipe!

[adequatequality]

Crockpots and rice cookers have been a life saver for bulk meal prepping!

[KIRBOFLURBO]

Made this for game night and it was a HIT with everyone! Plus i still have enough for a good week of prepped lunches. Definetly using more of these recipes!

[Chaogod]

I just wanna say thank you for including the recipe in the description. I am so fucking tired of YouTubers making great recipes then never listing it out so I have to break it down! You are the best!

[masterhunter]

Steam your tortillas before wrapping them will take it to the next level. You need to heat up the fats in the bread to increase pliability for a tighter wrap. Then, you can heat them up on a pan to toast the seam

[AkiraSatou]

When you make this recipe, i highly recommend just using a rice cooker for the rice. Cooking it this way is more obtuse and the rice won't actually cook all the way, and it lets you make the recipe with different rice!!!

[McOuroborosBurger]

Made these with 20oz enchilada sauce, used 1 onion, 3 tomatoes and lemon instead of lime cause I didn't have those on hand. subbed one of the jalapenos for a habenero for a bit of kick. Also used regular greek yogurt, sharp white cheddar and white rice. Turned out really good.

[bidenslastbraincell]

the biggest tip not mentioned is to freeze these unwrapped on a tray, and THEN move them into a big bag in the freezer. this ensures they freeze individually and don't stick together once frozen

[ClappyCakes]

That’s awesome, I would add 1 step though. Toss those things in a pan and give them a quick grill. That will ensure they don’t come out soggy on the re heat!

[FastFerrari]

Very tasty and simple dish. Good for an appetizer!

[nickpunchh]

Ditch the taco seasoning packet and instead add cumin, garlic powder, chili powder, onion powder, and some dashes of Cholula. ✌️

[keenanrispens]

Just made it for dinner. I'll be having burritos for days!!! It's soon good!!!!

[calelsun]

Made 20 of these ( plus a couple extra for dinner today ) for my lunches at work for a couple weeks and i gotta admit they're good but I do perfer more layered burritos. These are great for freezing and it's a worthwhile tradeoff if losing layers of fresh veggies and sourcream is the price for having them ready to go for work. I may have to try using this as enchilada filling sometime.

[rthorofthehillppl]

I'd just portion and freeze the mixture, then thaw it out as needed. I would use fresh tortillas each time. The main thing that I don't like about frozen burritos from the store is how the tortilla turns out, no matter how it's cooked. I feel that these would have the same problem.

[coolabah-blue]

Thx for showing us how to roll a burrito.😊Looks delicious!

[PaRRaPWNaGe]

Friggin. Genius. These are the types of recipes I personally look for.

[reeferfranklin]

I'm reducing this recipe to 6 burritos & cooking the rice separately with cilantro & lime to turn into the mixture at the end...I'll let you know how awesome it is.

[stuartallen]

Hey one essential tip is I found with brown rice 20 minutes is WAY too short. I found it was pleasantly cooked after 1.5 hours honestly, and if you're on a cut i would just skip the rice. The recipe is tasty enough as is