Ingredients
- 3 lbs chicken breast
- 36g butter
- 4oz Frank’s Red Hot Sauce
- 16oz Lucerne shredded pepper jack cheese
- Carb Balance tortillas
Tools
- Pressure Cooker
Instructions
- Pressure cook chicken per Pressure Cooked Chicken Breast.
- Do not drain liquid. Take chicken out of pressure cooker and pull it apart.
- Add back to pressure cooker (with liquid still inside) and saute to finish cooking if necessary.
- Microwave Frank’s hot sauce and butter until butter melts, ~30 seconds.
- Drain chicken and set aside.
- Add cheese and buffalo sauce to chicken and mix well.
- Put 100g of mixture into each tortilla.
With 3.15 pounds of chicken I made 17 burritos and had just a little left over.
Totals for Prepared Chicken:
| Ingredient | Cal | Carb | Protein | Fat | Sugar | Fiber |
|---|---|---|---|---|---|---|
| 36g butter | 262 | 0g | 0g | 29g | 0g | 0g |
| 1103g cooked shredded chicken | 2018 | 0g | 388.8g | 46.7g | 0g | 0g |
| 16oz pepper jack | 1600 | 32g | 112g | 128g | 0g | 0g |
| 118g Frank’s hot sauce | 0 | 0g | 0g | 0g | 0g | 0g |
| Total | 3880 | 32g | 500.8g | 203.7g | 0g | 0g |
Totals Per Burrito:
| Ingredient (per burrito) | Cal | Carb | Protein | Fat | Sugar | Fiber |
|---|---|---|---|---|---|---|
| 2.1g butter | 15.4 | 0g | 0g | 1.7g | 0g | 0g |
| 64.9g cooked shredded chicken | 118.7 | 0g | 22.9g | 2.7g | 0g | 0g |
| 0.94oz pepper jack | 94.1 | 1.9g | 6.6g | 7.5g | 0g | 0g |
| 6.9g Frank’s hot sauce | 0 | 0g | 0g | 0g | 0g | 0g |
| 1 Carb Balance tortilla | 70 | 18g | 6g | 3.5g | 0g | 16g |
| Total | 298 | 19.9g | 35.5g | 15.4g | 0g | 16g |
