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high protein chicken burritos, guacamole, and chips in a bowl
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High-Protein Creamy Chicken Burrito

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 nutritious. They are also freezer-friendly, making them a lifesaver for meal prepping.
Course dinner, lunch
Cuisine American
Keyword chicken fajita burrito, high protein burrito, low calorie burrito, protein burrito, protein chicken burrito
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 burritos
Calories 451kcal
Author Brandi Crawford

Equipment

Ingredients

  • 1 teaspoon olive oil
  • 16-20 oz skinless chicken breasts or thighs Diced into ¼-1/2 inch cubes.
  • ¼ cup diced onions
  • ½ cup sliced red bell peppers
  • ½ 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.)

Creamy Ranch Sauce (You can use a store-bought sauce if you wish).

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, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, salt and pepper to taste, ½-1 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.
    ¼ cup diced onions, ½ cup sliced red bell peppers, ½ 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, ½ teaspoon smoked paprika, ½-1 teaspoon cumin, ½ 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 ¾ 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.

Notes

The recipe will make 6-7 burritos depending on what brand and size you use for your tortillas. I used about ¾th cup of filling in each tortilla.
You can add any of your favorite burrito ingredients and toppings. Feel free to swap out what I used.
Avoid Overfilling: Be mindful not to overfill the burritos, as this can make them difficult to roll and more prone to bursting open.
Use Warm Tortillas: If you’re having issues rolling, use warm tortillas. These are more pliable and easier to roll without cracking or tearing.
Make sure to drain any excess moisture from the ingredients before assembling the burritos.
Allow the cooked ingredients to cool slightly before assembling the burritos. Hot ingredients can create steam, which will make the tortillas soggy.
The creamy taco sauce is high protein and contributes to the amount of protein in the recipe. If you substitute and use something else, you will have to perform your own calculation of the protein in the recipe if that's something you're interested in.

Nutrition

Serving: 1burrito | Calories: 451kcal | Carbohydrates: 35g | Protein: 36g | Fat: 15g