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A golden-brown high protein chicken burrito cut in half, showing a packed filling of shredded chicken, black beans, and melted cheese, served on a plate.

Ultimate High Protein Chicken Burrito

myrecipe
Transform your meal prep with these ultimate high protein chicken burritos! Packed with smoky shredded chicken, charred veggies, and a creamy cilantro-lime cottage cheese sauce, they're delicious, satisfying, and perfect for freezing.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling time 10 minutes
Total Time 55 minutes
Course Dinner, Lunch, Main Course
Cuisine Mexican
Servings 6 burritos
Calories 675 kcal

Equipment

  • Large skillet
  • Blender
  • bowl
  • instant-read thermometer

Ingredients
  

Chicken Burritos

  • 2 tablespoons extra-virgin olive oil
  • 1/2 large white onion diced (about 1 1/4 cups)
  • 1 red bell pepper chopped (about 1 cup)
  • 4 large cloves garlic crushed
  • 4 cups baby spinach coarsely chopped
  • 4 cups shredded rotisserie chicken
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon Mexican oregano
  • 1/2 teaspoon black pepper
  • 1/2 cup salsa verde
  • 3 tablespoons minced fresh cilantro
  • 3/4 teaspoon fresh lime zest
  • 6 10-inch soft flour tortillas
  • 8 ounces Monterey Jack cheese shredded

High Protein Cilantro Lime Crema

  • 1 1/4 cups 4% cottage cheese
  • 1/4 cup full-fat sour cream or Greek yogurt
  • 1 tablespoon fresh lime juice
  • 1 large clove garlic crushed
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3/4 teaspoon fresh lime zest
  • 2 tablespoons minced fresh cilantro

Instructions
 

Char the Vegetables for Smoky Flavor

  • Place the whole onion halves and the entire red bell pepper under your oven's broiler or directly over a gas flame. Turn occasionally until the skin is blackened and blistered all over. Transfer to a bowl and cover to steam for a few minutes. Once cool enough to handle, peel off the charred skin and dice the vegetables.

Sauté and Build the Filling

  • Heat the olive oil in a large skillet over medium heat. Add your diced, charred onion and bell pepper, and sauté for 2 to 3 minutes to meld their flavors.
  • Stir in the crushed garlic and coarsely chopped spinach. Cook for about a minute, stirring constantly, until the garlic is fragrant and the spinach has wilted.
  • Add the shredded chicken and all the dry spices: chili powder, garlic powder, onion powder, cumin, salt, Mexican oregano, and black pepper. Stir for one minute to toast the spices.
  • Pour in the salsa verde and stir in the fresh cilantro and lime zest. Once combined, remove the skillet from the heat and let the filling cool for at least 10 minutes to prevent soggy burritos.

Whip Up the High-Protein Crema

  • While the filling cools, combine the cottage cheese, sour cream (or Greek yogurt), lime juice, garlic, and all crema spices in a blender. Blend on high until perfectly smooth. Add the minced cilantro and pulse a few times to incorporate.

Assemble and Toast the Burritos

  • Warm the tortillas in the microwave for 20-30 seconds between damp paper towels to make them pliable.
  • Lay a warm tortilla on a flat surface. Spoon about a sixth of the cooled chicken mixture onto the bottom third of the tortilla. Sprinkle with shredded Monterey Jack cheese.
  • Fold the left and right sides of the tortilla in over the filling. Then, fold the bottom edge up and over the filling, rolling it away from you into a tight log.
  • Place a large, dry skillet over medium heat. Place the rolled burritos seam-side down and toast for 3-5 minutes per side, until golden brown and crisp. This seals the burrito.

Notes

Storage: Store the assembled burritos in an airtight container in the refrigerator for up to 4 days.
Freezing: For best results, let the toasted burritos cool completely. Wrap each one individually in foil or parchment paper, then place them in a large freezer bag. They will keep well for up to 3 months.
Reheating: For the crispiest texture, reheat in a 375°F (190°C) oven for 30-40 minutes from frozen, or in an air fryer at 350°F (175°C) for 15-20 minutes from frozen. The microwave can also be used for a faster, softer result.
Pro Tip (Avoid Sogginess): It is crucial to let the cooked filling cool for at least 10 minutes before assembling. Hot filling releases steam, which is the number one cause of a soggy tortilla.
Variations: To boost fiber and protein, add a cup of rinsed black beans or cooked quinoa to the filling. You can also substitute Monterey Jack with cheddar, Oaxaca cheese, or queso asadero.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 675kcalCarbohydrates: 58gProtein: 48gFat: 29gSaturated Fat: 13gCholesterol: 110mgSodium: 1450mgPotassium: 700mgFiber: 6gSugar: 7gVitamin A: 1500IUVitamin C: 45mgCalcium: 350mgIron: 4mg
Keyword Freezer Friendly, Meal Prep Burritos, Shredded Chicken
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