Place chicken breasts in the bottom of the slow cooker or pressure cooker. Season with the taco seasoning. If using the pressure cooker, and 1/2 cup of water and cook on high pressure for 10 minutes. If slow cooking, cover and set to high pressure for 3-4 hours.

Remove chicken from pot and dice or shred. Leave the liquid in the pot. There should be approximately 2 cups. If there is not, add more water (this is usually the case when using the slow cooker only).

Add the rice and tomato bouillon to the pot and stir well. Top with the chicken and pressure cook on high for 3 minutes or slow cook on high 2-3 hours, until the rice is cooked.

In a microwave safe bowl heat up the cottage cheese and milk for 1 & 1/2 minutes. Stir in the shredded cheese and pout over the chicken and rice. Stir well.

Warm up your tortillas in the microwave for 1-2 minutes to soften.

To each tortilla add 215g of the chicken and rice mixture and roll up.

Let cool completely before storing. If freezing, wrap each burrito in parchment paper or wax paper (this prevents sticking), then wrap tightly again in foil or place in a freezer-safe zip-top bag.

Reheat your unwrapped burrito in the microwave, covered with a damp paper towel, for 2–3 minutes. Or air fry at 350 degrees for 10–12 minutes, flipping halfway through, until hot and slightly crispy on the outside.