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Warm tortillas in a pan on low heat for approximately 30 seconds on each side to prevent breaking when rolling
Spray light cooking oil in a pan and cook the diced chicken breast until fully cooked
Add ½ packet fajita seasoning to the cooked chicken and mix well
In the same pan, add diced capsicum/bell peppers and diced onion, cook until softened
Stir in the red enchilada sauce and simmer until combined
In a bowl, mix together low fat cottage cheese, light cream cheese, and ½ packet fajita seasoning
Divide cooked white rice into 10 portions of 70g each
Assemble each burrito: place warm tortilla, add rice, chicken fajita mixture, creamy cheese mixture, and light mozzarella
Roll burritos tightly and wrap in foil
To reheat: microwave wrapped burrito for 2 minutes, then air fry at 190°C for 5-8 minutes, or use oven or pan fry