High-Protein Chicken Burrito

Ingredients

• 🍗300 g Chicken breast
• 🌮2 whole Large flour tortillas
• 🫘200 g Black beans (canned, drained)
• 🍚200 g Cooked brown rice
• 🧀60 g Reduced-fat cheddar cheese
• 🌶️2 tsp Chipotle seasoning
• 🥛4 tbsp Greek yogurt (in place of sour cream)
• 🥫4 tbsp Salsa
• 🥬60 g Romaine lettuce
• 🍋1 tbsp Lime juice
• 🫗1 tsp Olive oil
• 🧂½ tsp Salt

12 ingredients · quantities scale with servings

Timers appear when a step includes a duration.

1. 1

   Slice chicken into strips; toss with chipotle seasoning, olive oil, lime juice, and salt.

2. 2

   ~5 min

   Cook in a skillet over medium-high heat 5–6 minutes per side until cooked through and slightly charred. Rest 2 minutes, then chop roughly.

3. 3

   ~1 min

   Warm tortillas briefly in a dry pan or microwave (15 seconds) to make them pliable.

4. 4

   Spread a tablespoon of Greek yogurt down the centre of each tortilla.

5. 5

   Layer rice, black beans, chopped chicken, shredded cheese, salsa, and shredded lettuce on top.

6. 6

   Fold in the sides, then roll up tightly into a burrito.

7. 7

   Cut in half diagonally and serve immediately, or wrap in foil. Store in the fridge up to 4 days.