Donna Here is a clear, simple guide to make a high protein burrito you can cook fast.
introduction
This High Protein Burritos recipe is quick and filling. It uses pulled rotisserie chicken and beans for protein. If you like simple protein ideas, try the 3-ingredient protein pancakes as an easy breakfast that pairs well with this lunch or dinner meal.
why make this recipe
You make this recipe when you want a fast, tasty meal with good protein. It uses ready chicken and simple canned ingredients. You cook in one pan and wrap it in a tortilla. It is good for busy days, meal prep, and post-workout hunger.
how to make High Protein Burritos
Heat a pan and cook the veggies first. Then add chicken, beans, corn, and cheese sauce. Warm the tortillas and fill them. For another small protein snack, you can make a quick protein mug cake while the filling heats. Follow the full steps below in the Directions section.
Ingredients :
- 2 cups pulled rotisserie chicken
- 1 cup fajita veggies (bell peppers and onions)
- 1 cup black beans, drained and rinsed
- 1 cup corn, drained
- 1 cup green chile cheese sauce
- 4 large tortillas
- Salt and pepper to taste
- Olive oil for cooking
Directions :
- In a skillet, heat olive oil over medium heat.
- Add fajita veggies and sauté until softened.
- Stir in the pulled chicken, black beans, corn, and green chile cheese sauce. Cook until heated through.
- Season with salt and pepper to taste.
- Warm tortillas in a separate pan.
- Spoon the filling into tortillas, wrap them up, and serve.
how to serve High Protein Burritos
Serve hot with salsa, sour cream, or guacamole. Cut each burrito in half for easier eating. Add a side salad or extra veggies for a full meal.
how to store High Protein Burritos
Cool the filling to room temperature first. Put filling in an airtight container in the fridge for up to 3 days. Store wrapped burritos in the fridge for 1–2 days. To freeze, wrap tightly in foil and freeze for up to 2 months. Reheat in the oven or microwave until warm inside.
tips to make High Protein Burritos
- Use rotisserie chicken to save time.
- Cook veggies until soft but not mushy.
- Warm tortillas so they do not crack when you roll them.
- Taste the filling before wrapping and adjust salt and pepper.
- Use low-sodium beans if you watch salt.
variation (if any)
- Make it vegetarian: swap chicken for extra beans, tofu, or roasted cauliflower.
- Add rice or quinoa to increase carbs and bulk.
- Use pepper jack or cheddar cheese instead of green chile cheese sauce.
- Add hot sauce or chopped jalapeño for more heat.
FAQs
Q: Can I use fresh chicken instead of rotisserie?
A: Yes. Cook the chicken first, then shred and add to the pan with the other ingredients.
Q: Are these burritos good for meal prep?
A: Yes. Keep filling and tortillas separate and assemble when ready to eat for best texture.
Q: Can I make these gluten free?
A: Yes. Use gluten-free tortillas to make them gluten free.
Q: How spicy are these burritos?
A: The heat depends on the green chile cheese sauce. Use mild sauce or add hot sauce to taste.
Q: Can I bake the burritos?
A: Yes. Place wrapped burritos seam-side down in a baking dish, brush with oil, and bake at 375°F (190°C) for 10–15 minutes.
Conclusion
These High Protein Burritos give you a fast, filling meal with simple steps and common ingredients. For another high-protein burrito idea, see this Healthy High Protein Burrito – Skinny Fitalicious® guide. If you want a different meat option, this Beef Burritos Recipe shows a tasty beef version.
High Protein Burritos
Ingredients
Method
- In a skillet, heat olive oil over medium heat.
- Add fajita veggies and sauté until softened.
- Stir in the pulled chicken, black beans, corn, and green chile cheese sauce. Cook until heated through.
- Season with salt and pepper to taste.
- Warm tortillas in a separate pan.
- Spoon the filling into tortillas, wrap them up, and serve.
