Cheesy Buffalo Chicken Burritos
Spicy, cheesy, and packed with lean protein, these Cheesy Buffalo Chicken Burritos are a high protein low calorie dinner ready in just 30 minutes. Perfect for meal prep or a quick weeknight meal.
Equipment
- Skillet
- Spatula
- Cutting board
Ingredients
- 2 cups shredded cooked chicken breast rotisserie works great
- 3 tbsp buffalo hot sauce Frank's RedHot recommended
- 1 tbsp olive oil
- 1/2 cup non-fat Greek yogurt sour cream substitute
- 3/4 cup shredded reduced-fat cheddar cheese
- 1/4 cup diced celery
- 1/4 cup diced red onion
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 4 large whole wheat flour tortillas 10-inch size
- salt and black pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat. Add shredded chicken and warm through for 2 to 3 minutes.
- Add buffalo sauce, garlic powder, and smoked paprika. Stir to coat evenly. Season with salt and pepper. Keep heat low to maintain a saucy texture.
- Warm each tortilla for 20 to 30 seconds in a dry skillet or microwave.
- Assemble each burrito: spread Greek yogurt down the center, add buffalo chicken, top with cheese, celery, and red onion.
- Fold in the sides and roll tightly from the bottom. Place seam-side down in the skillet over medium heat for 1 to 2 minutes per side until golden and crispy.
- Serve immediately with optional green onions and a drizzle of extra buffalo sauce.
Notes
- Don't overfill - keep filling to about 3/4 cup per burrito to prevent tearing.
- For meal prep, skip the final sear and toast right before eating.
- Air fryer option: 375°F for 6 to 8 minutes, flipping once.
- Freeze wrapped burritos for up to 2 months.