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High-Protein Chicken Burritos

A delicious and nutritious burrito packed with shredded chicken, black beans, and colorful vegetables, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Burrito Fillings
  • 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
  • 1 cup black beans, drained and rinsed
  • 1 cup brown rice, cooked Can substitute with quinoa for a protein boost.
  • 1 cup corn, frozen or canned
  • 1 cup salsa Use your favorite salsa.
  • 1 cup shredded cheese (cheddar or pepper jack) Choose based on spice preference.
  • 4 pieces whole wheat tortillas Gluten-free tortillas can be used for a gluten-free option.
  • 1 tablespoon olive oil For warming tortillas.
  • to taste salt and pepper Adjust based on preference.
Optional Toppings
  • to taste sour cream For serving.
  • to taste guacamole For serving.
  • to taste avocado For serving.
  • to taste diced tomatoes For serving.

Method
 

Preparation
  1. In a large mixing bowl, combine the shredded chicken, black beans, brown rice, corn, salsa, and half of the cheese. Season with salt and pepper to taste and stir until well mixed.
Cooking
  1. Heat a skillet over medium-low heat. Lightly brush the tortillas with olive oil and warm them for about 30 seconds on each side, just until they become pliable.
  2. Take a warm tortilla and spoon about 1 cup of the chicken mixture onto the center. Sprinkle with the remaining cheese.
  3. Fold the sides of the tortilla inwards, and then roll it up from the bottom to enclose the filling tightly.
  4. Place the burrito seam-side down in the skillet and toast for about 2-3 minutes on each side, or until golden brown.
Serving
  1. Slice the burritos in half and serve with your favorite toppings, like sour cream or guacamole.

Notes

You can customize the fillings by adding your favorite veggies like bell peppers or spinach. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.