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!

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if you want to fill your freezer with
high protein burritos this one’s for you
when it comes to meal prepping and bulk
frozen burritos are King this is my high
protein cheesy chicken and rice burrito
recipe and it tastes ridiculously good
and it makes 18 burritos that you can
store Frozen and reheat in just a few
minutes this is part of my slow cooker
meal prep Series so it’s extremely
simple to make and gives you burritos
for weeks let me show you to make it add
boneless skinless chicken thighs to your
slow cooker and then you’re going to add
two packets of taco seasoning lime juice
chicken bullion and one can of green
enchilada sauce and then give it a mix
until completely combined and then
you’re just going to let the that slow
cook based off the instructions shown on
screen once done give it a quick shred
and for the rice I like to use R rice
cuz it’s a little bit higher protein and
has more fiber but you use whatever rice
you like then cover for about 20 minutes
or until that rice is cooked through add
diced tomatoes jalapenos onions bunch of
cilantro and lime juice add fat-free
Greek yogurt and a bunch of reduced fat
cheddar and mozzarella cheese give that
a mix until it’s completely combined
like this now all it’s left to do is
roll the burritos add the filling to
your tortilla and roll just like I’m
showing on screen repeat 18 times and
you’re good to go enjoy