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Add chicken breast to slow cooker followed by fajita seasoning and red enchilada sauce
Mix well and cook on low or high according to settings
Place diced capsicum and diced onion on a baking tray with light cooking oil spray and salt
Mix well and bake in the oven according to settings
In a blender, add cottage cheese, light cream cheese, fajita seasoning, and mozzarella
Blend until smooth and creamy
Once chicken is cooked, remove excess water and add the sauce
Add the peppers and onions to the chicken mixture
Add parsley and mix well to combine
Warm tortilla in a pan on low heat for 30 seconds on each side
Add cooked white rice evenly to the tortilla
Distribute the creamy chicken filling with additional parsley
Roll the burrito and toast it
Repeat with remaining 9 burritos
Store in freezer and reheat by microwaving for 2 minutes then air frying at 190C for 5-8 minutes