Macros for WHOLE Chicken Burrito (2 Halves):
486 Cals, 42g Carbs, 10g Fat, 57g Protein
Ingredients (makes 2 Burrito):
2 Large Burrito Tortillas (mine have 34g Carbs)
About 12oz (weighed raw) Chicken Breast
Packet of Ranch Seasoning (not going to use the whole thing):
120g Plain Non Fat Greek Yogurt
2 Laughing Cow Cheese Wedges
2 Jalapeños
20g 2% Colby Jack Cheese
Shredded Lettuce
Pico
Sweet Corn
Black Beans
Directions:
1.) First, flatten your chicken breast and then season each side with ranch seasoning. Air fry at 400 degrees F for 10 minutes.
2.) Then once the chicken is done, take out your chicken breasts and add your jalapeños to the air fryer. Air fry at 400 degrees F for 5 minutes.
- Once those are done, take out the seeds from the jalapeños and dice it up.
4.) Now it’s time to make up the jalapeños popper dip. Add your greek yogurt, laughing cow cheese wedges, diced jalapeños and ranch seasoning to a bowl and mix to combine. Then add your finely chopped chicken breast and mix to combine.
5.) Now to assemble the burrito. Add to your large burrito tortilla half of your jalapeños popper dip, then 10g 2% colby jack cheese, pico, corn, black beans and lettuce.
6.) Wrap your burrito nice and tight. Add to a pan on medium heat to brown the sides of the burrito. Once done, slice up and enjoy!