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Cook the thinly sliced chicken breast with 1 tsp olive oil and ½ packet of low sodium taco seasoning mix
Mix together the cooked chicken, low fat cottage cheese, red enchilada sauce, and cheddar cheese powder
Warm the tortillas
Assemble each burrito by placing 100g cooked white rice on a tortilla
Add the chicken and cheese mixture to the tortilla
Top with pico de gallo and light cheddar cheese
Roll the tortilla tightly into a burrito shape
Wrap each burrito tightly and place in the freezer
To reheat: thaw one burrito in the fridge overnight
Unwrap the burrito and loosely cover with a slightly damp paper towel
Microwave for about 2 minutes to gently thaw
Transfer to air fryer at 190°C (375°F) for 5 to 8 minutes until crispy on the outside
Alternatively, reheat in the oven or in a pan