Watching your macros but still want big flavor? Try this high-protein chipotle chicken burrito. Smoky chipotle-marinated chicken meets creamy guacamole and tangy pico de gallo for a flavor-packed meal. Black beans add fiber and extra protein, and a low-carb tortilla keeps it macro-friendly without sacrificing flavor. This high protein chipotle chicken burrito is easy to make ahead, which makes it a great fit for your next meal prep.

Why You’ll Love This High Protein Chipotle Chicken Burrito Recipe

High in protein: Chicken breast, black beans, and Greek yogurt make these burritos a protein-packed meal.
Perfect for meal prep: Prepare the chicken, guacamole, and sauces ahead of time for easy lunches and dinners.
Crispy on the outside: Toasting the burrito in a skillet creates a golden, crispy tortilla while keeping the filling warm and delicious.

Ingredients

Chipotle Chicken

1.5-2 lb boneless, skinless chicken breast, cut into small cubes
- Lean protein
1 tsp smoked paprika
- Adds subtle smokiness
1 tsp ground cumin
- Adds earthy warm flavors
1 tsp garlic powder
- Adds a savory flavor
½ tsp onion powder
- Enhances flavor
1 tsp all-purpose seasoning
- Extra seasoning
3–4 tbsp blended chipotle peppers in adobo sauce
- Smokey and spicy sauce
Juice of ½ lime
- Brightens the marinade
1 tbsp olive oil, for cooking
- Cooks the chicke

Guacamole

2 ripe avocados
- Main base for the guacamole
Juice of ½ lime
- Brightens the guacamole
½ Roma tomato, finely diced
- Common ingredient for guacamole
¼ red onion, finely diced
- Adds sharpness
Salt to taste
- Adds flavor

Pico de Gallo

1 Roma tomato, seeded and diced
- Main ingredient
½ serrano pepper, finely minced
- Adds spice
¼ red onion, finely diced
- Adds fresh sharpness
2 tbsp chopped fresh cilantro
- Adds a fresh flavor
Juice of ½ lime
- Brightens the pico de gallo
Salt to taste
- Adds flavor

Creamy Chipotle Sauce

4 tbsp plain Greek yogurt
2 tbsp adobo sauce
Juice of ½ lime
½ tsp garlic powder

Burrito Fillings

Black beans, drained and rinsed.
Large flour tortillas (I used Mission Carb Balance tortillas)
Shredded cheese, optional

Click on the images for the direct link to the ingredients/tools I used:

Instructions

Blend the canned chipotle peppers in adobo sauce until smooth.

In a bowl, combine the cubed chicken, smoked paprika, cumin, garlic powder, onion powder, all-purpose seasoning, 3–4 tablespoons of the blended adobo mixture, and lime juice. Toss until the chicken is evenly coated. Marinate for 15–30 minutes for the best flavor.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5–8 minutes, stirring occasionally, until browned and cooked through.

Mash the avocados in a bowl until creamy but slightly chunky. Add the lime juice, diced Roma tomato, red onion, and salt. Mix until combined, then adjust the seasoning to taste.

In a separate bowl, combine the diced Roma tomato, serrano pepper, red onion, cilantro, lime juice, and salt. Mix well and set aside.

In a blender, add the Greek yogurt, adobo sauce, lime juice, and garlic powder. Blend until smooth.

Spread the guacamole down the center of each tortilla, then add the chipotle chicken, chipotle sauce, black beans, pico de gallo, and shredded cheese.

Fold the sides of the tortilla inward, then fold the bottom over the filling and roll tightly to form a burrito.

Heat a nonstick skillet over medium heat. Place each burrito seam-side down and cook for 2–3 minutes until golden brown and crispy. Flip and cook for another 2–3 minutes until the other side is toasted.

Cut each burrito in half and serve warm with extra chipotle yogurt sauce.

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Storage Tips

Refrigerator: Store leftover chicken and black beans in an airtight container for up to 3-4 days.

Store pico de gallo, guacamole, and yogurt sauce separately in their own airtight containers.

Chipotle Chicken Burrito Tips

Drain the pico de gallo: Removing excess tomato juice helps keep the tortilla from becoming soggy.
Do not overfill the tortillas: Leave enough room to fold and roll the burritos tightly.
Toast seam-side down first: This seals the burrito and helps prevent it from opening in the skillet.

Common Mistakes

Cutting the chicken into uneven pieces: Cut the chicken into evenly sized cubes so everything cooks at the same rate and stays juicy.

Making the pico de gallo too watery: Remove the tomato seeds and excess liquid before mixing the ingredients. This helps prevent the burrito from becoming soggy.

Overfilling the tortilla: Adding too much chicken, guacamole, and toppings makes the burrito difficult to roll and more likely to fall apart.

Skipping the seam-side-down step: Place the rolled burrito seam-side down in the skillet first to seal it before flipping.

Ingredient Substitutions

Chicken breast → Boneless, skinless chicken thighs for juicier, more flavorful chicken.

Greek yogurt → Plain regular yogurt or sour cream.

Roma tomato → Cherry tomatoes, finely diced.

Serrano pepper → Jalapeño for a milder heat.

Red onion → White or yellow onion f

Black beans → Pinto beans

Frequently Asked Questions

Can I use chicken thighs instead of chicken breast?

Yes! Boneless, skinless chicken thighs work well and tend to be juicier than chicken breast. Cut them into small cubes and cook until they reach an internal temperature of 165°F.

What tortillas are best for high-protein chicken burritos?

Large flour tortillas are ideal because theyy are flexible and easy to roll. I used Mission Carb Balance tortillas, but you can also use whole-wheat or other high-protein tortillas.

How do I keep my burritos from getting soggy?

Drain the excess liquid from the pico de gallo and black beans before assembling.

What to Serve with Chipotle Chicken Burritos

Chips and Guacamole: Tortilla chips with extra homemade guacamole make an easy side for scooping up any leftover dip.

Mexican Rice: Cilantro-lime rice or Mexican rice pairs perfectly with the smoky chicken and black beans.

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