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High Protein Chipotle Chicken Burrito

These high protein chipotle chicken burritos are packed with chicken, creamy guacamole, fresh pico de gallo, black beans, and a  chipotle yogurt sauce. They are perfect for meal prep, a quick lunch, or a filling dinner.
Print Recipe

Ingredients

  • Chipotle Chicken:
  • 1.5-2 lb boneless skinless chicken breast, cut into small cubes
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp all-purpose seasoning
  • 3 –4 tbsp blended chipotle peppers in adobo sauce
  • Juice of ½ lime
  • 1 tbsp olive oil for cooking
  • Guacamole:
  • 2 ripe avocados
  • Juice of ½ lime
  • ½ Roma tomato finely diced
  • ¼ red onion finely diced
  • Salt to taste
  • Pico de Gallo:
  • 1 Roma tomato seeded and diced
  • ½ serrano pepper finely minced
  • ¼ red onion finely diced
  • 2 tbsp chopped fresh cilantro
  • Juice of ½ lime
  • Salt to taste
  • 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

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.