High-Protein Chicken Tikka Masala Burritos by Nikita Fair

Ingredients

• 1.5 lbs Boneless, skinless chicken thighs
• 1 cup Plain Greek yogurt
• 1 cup Chopped fresh cilantro
• 1 jar Tikka masala sauce
• 1 tbsp Ginger, minced
• 3 cloves Garlic, minced
• 1 tsp Garam masala
• 1 tsp Cumin
• 1/2 tsp Turmeric
• 1/4 tsp Cayenne pepper
• to taste salt
• to taste black pepper
• 4 High-protein tortillas
• 2 cups Cooked high-protein rice

Instructions

1. Place chicken thighs in a slow cooker. Pour in the tikka masala sauce, minced ginger, minced garlic, garam masala, cumin, turmeric, cayenne pepper, salt, and black pepper.
2. Stir all the ingredients together in the slow cooker to ensure the chicken is well coated. Cover and cook on low for 3 hours, or until the chicken is cooked through and tender.
3. Carefully remove the chicken from the slow cooker. Reserve some of the sauce. Shred the chicken using two forks.
4. Return the shredded chicken to the slow cooker with the remaining sauce. Stir in the Greek yogurt and chopped cilantro until well combined and creamy.
5. Warm the high-protein tortillas according to package directions to make them pliable.
6. Spoon a generous portion of the cooked high-protein rice onto each tortilla, followed by a portion of the chicken tikka masala mixture.
7. Fold in the sides of the tortilla and tightly roll up the burritos. Serve immediately or wrap for meal prep.