If you’re looking for a delicious, protein-packed meal that’s perfect for busy weekdays, these High-Protein Chicken Burritos are just what you need! Loaded with tender chicken, a homemade creamy taco sauce, hearty beans, flavorful spices, and customizable toppings, these are as satisfying as they are low-calorie and nutritious. They are also freezer-friendly, making them a lifesaver for meal prepping.
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You will love these with my Chipotle Rice recipe!
Key Ingredients
- Chicken
- Tortillas
- Cheese
- Onions
- Bell Peppers
- Beans (optional)
- Diced Tomatoes
- Taco Seasoning
What Makes this Recipe High Protein
The key protein ingredients are: black beans (14 grams), 3oz or 1 cup grated cheddar cheese (18 grams), 9-inch tortillas will have 5-6 grams of protein each, contributing 30 grams of protein, 1 cup of plain Greek yogurt used in the optional creamy sauce (20 grams), and skinless chicken breasts will add 115-125 grams. I used 20oz of chicken.
What Type of Tortilla to Use
- Traditional Flour Tortilla (at least 9inches, typically labeled burrito on the package, extra large tortillas larger than 9 inches will also work.)
- Whole Wheat Tortillas are higher in fiber. They are also thicker and a little less pliable. Keep this in mind during assembly as they may be harder to work with.
- Low Carb Tortillas will work, it may be harder to find tortillas large enough to hold the filling.
- Corn Tortillas are an option, but better suited for tacos. They have a firmer texture and are more likely to tear.
What Type of Chicken to Use
Boneless, skinless chicken thighs or breasts along with cooked rotisserie chicken will work best.
Chicken breasts are lean, tender, and easy to shred or cut into chunks. They can also be less flavorful compared to dark meat but works well with the creamy, richness of the dish.
Chicken thighs are more flavorful and juicier than breasts, with a slightly richer taste. They also have more fat, which adds more richness, along with calories.
How to Make High Protein Chicken Burritos
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Heat a skillet on the stove at medium heat and add diced chicken and taco seasoning spices.
- Stir to fully coat the chicken with the spices. Add onions and bell peppers to the skillet. Stir and saute until the chicken is no longer pink and the onions and peppers are soft.
- Add in black beans and diced tomatoes. Stir and cook until warm.
- Assemble the burritos.
How to Assemble
- Use warm tortillas. This will make them more pliable and easy to wrap. I pop them in the microwave for 10–15 seconds.
- Place the tortilla on a clean, flat surface or a sheet of foil (if you plan to wrap it).
- Layer the ingredients in a central horizontal line, leaving space on the edges for folding. Avoid overfilling. I used 3/4 cup of filling for 9inch tortillas.
- Fold in the left and right sides of the tortilla toward the center. This helps keep the filling from spilling out.
- While holding the sides in, lift the bottom edge of the tortilla (the side closest to you) and fold it over the filling.
- Tuck the filling in snugly with your fingers as you roll forward.
- Continue rolling tightly until the burrito is fully wrapped.
- From here, I like to seal all sides and edges in a skillet at medium heat for a golden, crispy finish.
How to Prevent Soggy Burritos
- Drain Excess Moisture: Make sure to drain any excess moisture from the ingredients before assembling the burritos. Do the same for vegetables and any other moist ingredients.
- Use Proper Tortillas: Opt for sturdy tortillas that can hold up to the filling without becoming soggy. Flour tortillas tend to hold up better than corn tortillas.
- Cool Ingredients Before Assembly: Allow the cooked ingredients to cool slightly before assembling the burritos. Hot ingredients can create steam, which will make the tortillas soggy.
- Wrap Tightly: Wrap the burritos tightly in foil or plastic wrap to help seal in the freshness and prevent moisture from seeping into the tortilla.
Substitution and Add-ins Ideas
- Ground Beef
- Bacon
- Sausage
- Shrimp
- Salmon
- Pinto Beans
- Kidney Beans
- Refried Beans
- Feta Cheese
- Rice
- Cauliflower Rice
- Mushrooms
- Avocado
- Cucumbers
- Spinach
- Enchilada Sauce
- Olives
- Lime Juice
- Cilantro
- Shredded Cabbage
How to Store
If the burritos are freshly made, allow them to cool to room temperature before storing. Wrapping a warm burrito can trap steam and make it soggy. Wrap each burrito tightly in aluminum foil or parchment paper. This helps them keep their shape and prevents freezer burn if freezing.
For an added layer of protection, place the wrapped burritos in resealable freezer bags or airtight containers. Burritos can be stored in the fridge for up to 3–4 days.
If you want to store them for later, assemble them without any of the taco sauce. Adding sauce to the mixture will make the burrito soft and soggy over time.
How to Reheat
For crispy burritos, use a skillet, an air fryer, or the oven. For the oven and air fryer, reheat at 350 degrees until crisp. The microwave it a simple method for reheating, but it will soften the burrito.
Freezer Tips
Place the wrapped burritos in a freezer-safe container or bag to prevent freezer burn. They can be frozen for up to 3 months. Defrost in the fridge overnight.
Pair With These Recipes
Taco Bell Breakfast Crunchwrap
Pork Belly Tacos
Smoked Salsa Recipe
Air Fryer Tortilla Chips
Leftover Taco Meat Bowls
Turkey Nachos
Blackened Fish Tacos
Homemade Queso Cheese Dip
Cheesy Taco Pasta
Southwest Salad Recipe
High-Protein Creamy Chicken Burrito
Ingredients
- 1 teaspoon olive oil
- 16-20 oz skinless chicken breasts or thighs Diced into 1/4-1/2 inch cubes.
- 1/4 cup diced onions
- 1/2 cup sliced red bell peppers
- 1/2 cup sliced green bell peppers
- 8 oz canned black beans Drained
- 15.5 oz canned diced tomatoes and chilies Drained.
- 6 9-inch tortillas
- 1 cup grated cheese This was 3oz for me. I used cheddar.
Homemade Taco Seasoning (You can use a store-bought packet if you wish.)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- salt and pepper to taste
- 1/2-1 teaspoon cayenne pepper Optional for spicy.
Creamy Ranch Sauce (You can use a store-bought sauce if you wish).
- 1 cup plain Greek yogurt
- 2 tablespoons ranch dressing
- 1 tablespoon dry ranch seasoning Adjust to taste.
- 1 tablespoon sweetener or sugar
- 1/2 teaspoon smoked paprika
- 1/2-1 teaspoon cumin Adjust to taste
- 1/2 teaspoon cayenne pepper Optional for spicy.
Instructions
Burrito Filling
- Heat a skillet on the stove at medium heat with olive oil and add the diced chicken and all of the taco seasoning spices.16-20 oz skinless chicken breasts or thighs, 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, salt and pepper to taste, 1/2-1 teaspoon cayenne pepper, 1 teaspoon olive oil
- Stir to fully coat the chicken with the spices. Add the onions and bell peppers to the skillet. Stir and saute until the chicken is no longer pink and the onions and peppers are soft.1/4 cup diced onions, 1/2 cup sliced red bell peppers, 1/2 cup sliced green bell peppers
- Add in the black beans and diced tomatoes. Stir and cook until warm.8 oz canned black beans, 15.5 oz canned diced tomatoes and chilies
Creamy Taco Sauce
- Add the plain Greek yogurt, ranch dressing, ranch seasoning, sweetener or sugar, smoked paprika, cumin, and cayenne pepper to a bowl. Stir until creamy and the spices are combined. The sauce will be thick. You can thin it out by adding water if you want a thinner sauce.1 cup plain Greek yogurt, 2 tablespoons ranch dressing, 1 tablespoon dry ranch seasoning, 1 tablespoon sweetener or sugar, 1/2 teaspoon smoked paprika, 1/2-1 teaspoon cumin, 1/2 teaspoon cayenne pepper
Assemble the Burritos
- If you plan to sear the burritos, keep a skillet warm on the stove while you assemble them.
- Use warm tortillas. This will make them more pliable and easy to wrap. I pop them in the microwave for 10–15 seconds.Place the tortilla on a clean, flat surface or a sheet of foil (if you plan to wrap it in foil).6 9-inch tortillas
- Layer the ingredients (I use a slotted spoon to help remove excess moisture) in a central horizontal line, leaving space on the edges for folding. Avoid overfilling. I used 3/4 cup of filling for 9-inch tortillas. This is where I add the creamy taco sauce, grated cheese, and any other toppings to the filling.1 cup grated cheese
- Fold in the left and right sides of the tortilla toward the center. This helps keep the filling from spilling out.
- While holding the sides in, lift the bottom edge of the tortilla (the side closest to you) and fold it over the filling.
- Tuck the filling in snugly with your fingers as you roll forward.
- Continue rolling tightly until the burrito is fully wrapped.
- From here, I like to seal all sides and edges in a skillet at medium heat for a golden, crispy finish.
