Will these tikka masala freezer burritos ‘burrito’?


⚪FULL RECIPE⚪

Spice Paste/Mix
- 1 tbsp (7g) garam masala
- 1 tbsp (4g) ground coriander seed
- 1 tbsp paprika (smoked is best)
- 2 tsp (7g) kosher salt
- ½ tsp (1g) cumin
- 1 tsp (3g) turmeric
- 1 2-inch piece ginger (or ½ tsp ground)
- ½ tsp (1g) onion powder
- ½ tsp (1g) garlic powder
- 4-5 cloves garlic
- 1 tbsp (15ml) oil
- ¼ c (60ml) water

Marinated Chicken:
~ 1 cup (230g) nonfat Greek yogurt
- 900g raw chicken breast
- ½ of spice paste

The Sauce:
- ½ large onion (yellow or white), diced
- ½ of spice paste
- 1 15 oz (425g) can tomato sauce
- 1 can (425g) chickpeas (garbanzo beans)
- 4 wedges Laughing Cow cream cheese

Burrito Build
- Ultimate Tortilla (see video)
- Cilantro

DIRECTIONS
Create the spice paste/mix.
Flatten out chicken breast to roughly ¾ inch thickness.
Mix in yogurt and first half of the spice paste.
Let marinade for at least 30 minutes or bake right away at 425 F (218 C) for 16-18 minutes (or until internal temp of 165 F (73 C)).
Let chicken cool for 5 minutes before cubing.
Saute the onion with the spice mix until onion is translucent.
Mix in beans and sauce and cook down.
Add in cream cheese wedges and cubed chicken.
Divide out filling into 6 Ultimate Tortillas and wrap with cilantro.
Eat fresh or wrap burritos in parchment paper or aluminum foil and freeze for up to 3 months.

Reheating: Microwave uncovered on high for 2-4 minutes, or until warmed through.


~

MACROS (per burrito)
Cals: 640
P: 47, C: 80, F: 13
(Source: MyFitnessPal)

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