I love Mexican food, and as the clocks have gone back and the temperature has started to drop some Mexican favourites answer my calling for yummy, heart warming food.
Burritos are a favourite of mine and I regularly make Fajitas. If you are looking to make something a little different try this macro friendly hybrid of a Taco and Burrito. Taquitos!
500g Chicken Breast Taco seasoning 180g Low Fat Cottage Cheese Small Wholemeal Soft Taco Shells
Preheat oven 140 degrees/gas mark 1.
Place whole chicken breast into oven safe dish and sprinkle seasoning onto chicken.
Step 3. Cover the chicken with cottage cheese and sprinkle more seasoning over the top.
Pour half a cup of water into the dish. (This will help the chicken to not dry out when it is slow cooking). Place lid on top of chicken and place into preheated oven and leave for 2 hours
Step 4. Once cooked for the 2 hours take the dish out of the oven and shred the chicken. Turn oven temperature to 200 degrees/gas mark 6.
Step 5. Drain excess water out of the dish. Place baking proof paper onto oven proof tray.
Step 6. Start to spoon the shredded chicken into the wraps (approximately 2-3 tablespoons of chicken). Roll the wrap tightly with the end of wrap facing down so the wrap does not unwrap in the oven. You will approximately make 8-10 wraps.
Step 7. Lightly brush olive oil onto the top of the taquitos to help them become crispy.
Step 8. Place back into the oven for a further 12 minutes.
Step 9. Take the lightly crisp taquitos out of the oven, serve and enjoy.