Meal Prep: Cheesy Chicken Burrito

Cheesy Chicken Burrito Ingredients: 24oz Chicken breast (shredded or diced) 1 onion 1 Bell Pepper 1 packet of Taco Seasoning (1oz/28g) 112g Salsa 56g Reduced Fat Mexican or Cheddar Cheese 200g Plain Nonfat Greek Yogurt 1 can of Beans (15.5oz, 439g) – Black or Pinto 1 can of Corn (9.2oz/261g Drained) 6 Burrito sized Tortillas – Low Carb or Flour Seasonings: salt, garlic, onion powder, and pepper. Aluminum foil Instructions 1. Cook chicken breast as desired – air fryer, oven, crockpot, stovetop, etc. a. My method: butterfly chicken breast then season each side with taco seasoning (only use half of packet – 14g roughly). Air fry at 400F for 15min 2. Cut onion and peppers 3. Sautee onions and peppers on medium heat for 3-5min. a. Season with salt, pepper, garlic powder 4. Once chicken has been cooked, let it cool for about 5min before dicing or shredding the chicken breast. 5. Reduce stovetop heat to low and add diced/shredded chicken to the pan with the onions and peppers. 6. Add remaining ingredients to the pan – including: Plain nonfat Greek yogurt, salsa, can of beans, can of corn, and reduced fat Mexican/Cheddar cheese. 7. Mix together and let the mixture cook on low for about 5 additional minutes. 8. Turn stovetop off, letting the mixture sit for about 15min to prevent burning yourself when wrapping burritos. 9. Grab your aluminum foil, and tear of 6 pieces that will be big enough to wrap your burrito in. 10. Layer your 6 tortillas on each piece of aluminum foil. 11. Evenly distribute the burrito mix on each tortilla. 12. Wrap burritos and either: eat, store in the fridge, or store in the freezer for later use! Reheating instructions – using a microwave: From fridge = 2min in microwave From freezer = 4min in microwave Reheating times can vary depending on strength of microwave and how stuffed each burrito is Macros per Burrito – recipe creates 6 burritos: 380 Calories, 41g Protein, 49g Carbs, 6g Fat, 25g Fiber (using low carb tortilla) 510 Calories, 42g Protein, 64g Carbs, 10g Fat, 8g Fiber (using flour tortilla)