Butter Chicken Burritos

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dailydining5 hours ago4 min read

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Butter Chicken Burrito Fusion Delight

Introduction

Indulge in a delicious fusion of Indian and Mexican cuisines with our high-protein Butter Chicken Burritos. Perfect for meal prep, this recipe combines the creamy, spiced richness of butter chicken with the convenience and comfort of a burrito. Each bite offers a flavorful adventure and a fulfilling mealtime experience.

Ingredients

Butter Chicken Marinade:
🍗 800g Diced chicken breast
🥛 120g 0% fat Greek yogurt
🌶️ 1 tsp Paprika
🌿 1 tsp Cumin
🥄 1.5 tsp Garam Masala
🌱 0.5 tsp Turmeric
🧂 1.5 tsp Salt
🧄 2 tsp Garlic paste
🫚 2 tsp Ginger paste
🍋 Juice from one Lemon

Butter Chicken Sauce:
🧅 1 Medium onion, sliced
🧈 20g Light butter (Brand: Lurpak Light)
🌿 Same seasoning as marinade (paprika, cumin, garam masala, turmeric, salt)
🍅 30g Tomato paste
🧄 2 tsp Garlic paste
🫚 2 tsp Ginger paste
🥫 400g Chopped tomatoes (Brand: Polpa)
🧀 60g Light cream cheese
💧 1/3 cup (80ml) Water

Additional Ingredients:
🌯 6 Protein tortillas (Brand: Mission; can substitute with low carb tortillas)
🍚 450g Cooked white rice (75g per burrito)
🧀 240g Low fat cheese (50% less fat variety used)

Instructions

1- Marinate the Chicken:

In a glass baking dish, mix the diced chicken breast with Greek yogurt, paprika, cumin, garam masala, turmeric, salt, garlic paste, ginger paste, and lemon juice.
Ensure all pieces are well-coated. Marinate overnight for optimal flavor.

2- Cooking the Chicken:

Heat a non-stick frying pan and add the marinated chicken.
Cook until halfway done; then remove and set aside.

3- Prepare the Sauce Base:

Use the same pan to melt light butter.
Sauté the sliced onions until they become soft and translucent.

4- Enhance the Sauce:

Add the previously mentioned spices along with tomato paste, garlic paste, and ginger paste.
Stir the mixture and cook for 2-3 minutes for a fragrant base.

5- Simmer the Sauce:

Incorporate chopped tomatoes, light cream cheese, and water.
Use the tomato can for measuring to capture remaining tomato essence. Stir until cheese integrates and sauce thickens.

6- Blend to Perfection:

Carefully transfer the sauce to a blender, blending until completely smooth.
Return the sauce to the pan.

7- Combine and Simmer:

Add the pre-cooked chicken to the blended sauce.
Allow it to simmer for 5 minutes, culminating in a creamy, aromatic butter chicken.

8- Assemble the Burritos:

Lay a tortilla flat, spread with a base of 75g cooked rice.
Add 1/6th of the butter chicken mixture and sprinkle with 40g of cheese.

9- Fold and Roll:

Fold the edges inward and roll into a tight burrito.
Repeat for each tortilla.

10- Seal the Burritos:
- Toast the seam of each burrito in a pan to seal and create a golden finish.

11- Cool and Wrap:
- Cool burritos completely before wrapping each in foil for storage.
- Store in the fridge for a week or freeze for longer preservation.

12- Reheat as Desired:
- For refrigerated burritos, microwave for 3-4 minutes with a damp paper towel, flipping halfway.
- From the freezer, increase to 7-8 minutes.

13- Optional Crisp Finish:
- For extra texture, air-fry or pan-toast the burrito after microwaving.

Prep Time: Marinate overnight
Cook Time: 30-45 minutes
Total Time: Varies (prep + cook)
Servings: Makes 6 burritos
Calories: 705
Protein: 65g
Carbohydrates: 60g
Fats: 25g
Fiber: 4g
Equipment: Glass baking dish, Non-stick frying pan/skillet, Blender, Wooden spatula, Chef's knife, Measuring spoons