High Protein Ground Chicken Burritos
These chicken burritos are healthy weeknight dinner with almost 25 grams of protein and over 10 grams of fiber per serving! They're quick, easy, and perfect for a busy weeknight.
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Servings: 8 Burritos
Calories: 376kcal
Ingredients
- 1 pound Ground Chicken Breast* (Look for 98% lean chicken breast rather than regular ground chicken)
- 1/2 Tablespoon Olive Oil
- 1 (1.3 oz.) packet Gluten-Free Taco Seasoning (or 4.5 Tablespoons homemade taco seasoning)
- 2 Tablespoons Fresh Lime Juice
- 2 Tablespoons Chopped Fresh Cilantro
- 8 ounces Sour Cream
- 1 (14-ounce) can Refried Beans (I like no-fat beans)
- 2 cups Grated Sharp Cheddar Cheese (6 ounces)
- 8 Gluten-Free Tortillas (I highly recommend Mission gluten-free flour tortillas*)
Instructions
- Make The Crema. Add 1 teaspoon of the taco seasoning to the sour cream, along with 1 Tablespoon fresh lime juice. Stir to combine until the mixture is evenly blended.
- Cook The Chicken. Next, cook the chicken. Heat olive oil in a medium skillet and add ground chicken. Cook the chicken through, then add the remaining taco seasoning, lime juice, cilantro, and any water that your taco seasoning calls for. (Siete recommends 1/3 cup water) Cook an additional 1-2 minutes, until thickened and evenly coated in seasoning. Set chicken aside.
- Warm Tortillas In Batches. Working in batches, warm 2-3 tortillas between layers of slightly damp tortillas in the microwave in 10-20 second bursts until they're soft and pliable.
- Build Burritos. Layer each tortilla with about 1/4 cup refried beans, 1/8 of the chicken mixture, 1 Tablespoon crema, and 1/4 cup cheddar cheese. Fold the burritos, by folding in the tops and bottoms of the burrito in slightly, then rolling them up. (see video, if needed, for a visual!)
- Crisp Burritos. Preheat a large skillet over medium-low heat. Place burritos seam side DOWN in the warm skillet and cook 2-4 minutes per side, until golden brown. Remove and place on a plate or wire rack and repeat until all burritos are cooked.
- Serve & Store. Enjoy burritos warm with the rest of the crema, some salsa, or guacamole. Store leftover burritos in an airtight container in the fridge 1-2 days, or freeze individually wrapped and stored in an airtight bag in the freezer up to 2 months.
Notes
- How to Reheat Burritos. Reheat leftover burritos in an air fryer 3-5 minutes at 350 degrees F, or unwrap and air fry frozen burritos 8-10 minutes at 350 degrees F.
- Gluten-Free Tortillas. I HIGHLY recommend Mission gluten-free flour tortillas for these gluten-free burritos. They're more flexible, crisp up nicely, and hold together well. We've tried them with several varieties of Siete almond flour and cassava flour tortillas, but the texture and flavor don't hold up as well.
- Refried Beans. I like looking for seasoned refried beans that have extras, like green chiles, lime, or jalapeño for extra flavor.
- Freezer Tip. If you plan to freeze these burritos, keep in mind that the sour cream can separate after thawing. This is mostly cosmetic, but you can choose to leave it out and serve it with fresh crema after you cook the frozen burritos.
Video
Nutrition
Serving: 1burrito | Calories: 376kcal | Carbohydrates: 34.7g | Protein: 24.9g | Fat: 15.7g | Saturated Fat: 7.6g | Cholesterol: 59.4mg | Sodium: 1181.4mg | Potassium: 433.5mg | Fiber: 10.2g | Sugar: 5g | Vitamin C: 1.3mg | Calcium: 270.2mg
Nutrition facts are an estimate only and will vary based on brands and amounts used.
Find it Online:
https://www.onelovelylife.com/ground-chicken-burritos/