EasySnackHigh Protein
Banana Cocoa Protein Smoothie
4 min prep·1 min cook
1 servings
View Recipe
Stealth Health Slow Cooker Meal Prep Series, Episode 12. This recipe makes 18 high protein burritos that you can store frozen, and reheat in just a few minutes.
Cook chicken with taco seasoning, lime juice, chicken bouillon, enchilada sauce, garlic, and salt in slow cooker on High for 2-3 hours or Low for 3-4 hours.
Add RightRice, water, tomatoes, jalapeños, onions, cilantro, and lime juice to the slow cooker and mix well.
Once cooked, add Greek yogurt, cheddar, and mozzarella to the mixture.
If filling is too hot or not thick, place in fridge or freezer until thickened.
Weigh the entirety of your filling and divide by 18 to evenly distribute filling across each burrito.
Wrap burritos and store in freezer.
Reheat by microwaving wrapped in paper towel for 1:15, flip and microwave another 1:15, then bake or air fry at 400 degrees until tortilla is crispy.
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