Buffalo Chicken Burritos (High Protein)
Published 8/10/2025
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These high-protein buffalo chicken burritos (32g protein per burrito!) are flavor-packed, easy to make, and perfect for lunch, dinner, or freezer-friendly meal prep. They have the perfect amount of heat, and because you’re using ground chicken, diced veggies, and a creamy cottage cheese buffalo sauce, you get alllll the flavor in every single bite.
I love a good high-protein recipe, and the gals and I have been developing protein-rich recipes using cottage cheese for YEARS over here on Fit Foodie Finds, and this one may take the cake for my new favorite. Get ready to enjoy these as much as I do 😋😋.
recipe highlights ⤵️
- Super easy to make — I like making a double batch to freeze a few!
- High in protein (helllloooo, 32g per burrito!).
- Seriously delish creamy buffalo flavor.
Ingredients to Gather
- Chicken: Ground chicken can get a bad rap, but it’s actually crucial to getting amazing buffalo flavor in every single bite of these burritos. It soaks up the sauce super well, and integrates perfectly with the chopped veggies, too.
- Cottage cheese: Protein powerhouse reporting for duty! The blended cottage cheese not only adds great nutritional value, it also makes for a super creamy base for the buffalo sauce.
- Buffalo sauce: I’m a Franks hot sauce girlie through and through, but feel free to substitute for your favorite buffalo sauce if you prefer. Love buffalo as much as me? You’ll also enjoy this buffalo chicken wrap recipe.
- Tortillas: You’ll want burrito-sized tortillas so you can wrap all this goodness up 😋.
Find the list of full ingredients in the recipe card below.
Tips for Making These High-Protein Burritos
My #1 tip for making these buffalo chicken burritos is to make sure you don’t mix the buffalo sauce with the chicken in a super hot skillet. This drastic change in temperature can cause the cottage cheese to curdle, and while it won’t change the taste, the appearance of the curdled buffalo sauce can be off-putting.
Side Dish Suggestions
I love enjoying these buffalo chicken burritos with a side of sweet potato fries or my super crispy sweet potato chips. Looking for a salad option? I’d recommend this spring mix salad. Dip girlie like me? Make this Greek yogurt blue cheese for the perfect dipper 😋.
More Popular Burrito Recipes
- Fajita Breakfast Burritos
- Freezer-Friendly Bean Burritos
- Make Ahead Beef Burritos
- Vegetarian Black Bean Breakfast Burritos
- Make Ahead Breakfast Burritos
Storage Options
These burritos will keep well in the fridge for a day or two, but the buffalo sauce will become more runny the longer it sits (aka soggy tortillas), so I highly recommend serving immediately or freezing for later.
How to Freeze These Burritos
- Let burritos cool completely. This part is important because it will help prevent freezer burn.
- Next, tightly wrap each burrito with a piece of tin foil, making sure there are no gaps and that the burrito is fully covered. Some people like to first wrap them with plastic wrap, but I don’t think it’s necessary.
- Remove as much air as possible from in between the burrito and tin foil. This part also helps prevent freezer burn.
- Use a Sharpie to write the name of the burrito and a “best-by date” (3 months from the time you make it) on each burrito.
- Freeze for up to 3 months!
How to Reheat These Burritos
These buffalo chicken burritos can be reheated from frozen OR thawed, so choose your own adventure here!
If heating from frozen, unwrap and place the buffalo chicken burrito on a plate and then into the microwave. Use the defrost setting on your microwave for 2 to 3 minutes, flipping every minute. Then microwave on high for 60-90 seconds or until hot.
If heating from thawed, microwave on high for 60 to 90 seconds.
More of My Favorite High-Protein Recipes
- High-Protein Cottage Cheese Wraps
- 2-Ingredient Protein Tortillas
- Ultimate Chicken Burritos
- Make-Ahead Freezer Burritos
- My Favorite Steak Burritos
High-Protein Buffalo Chicken Burritos Recipe
Ingredients
- 1 tablespoon olive oil
- ½ large white onion, diced
- ½ teaspoons salt, separated
- 1 large carrot, minced
- 2 stalks celery minced
- 1 lb. ground chicken
- ½ teaspoon garlic powder
- 1 cup 2% cottage cheese
- ½ cup shredded cheddar cheese, +more for topping
- 1.5 tablespoons Franks Hot Sauce
- 2 tablespoons water, if needed
- 4 large flour tortillas, burrito size
Instructions
- Heat olive oil in a large skillet over medium heat. Add the onion and ¼ teaspoon salt. Saute the onion for 2-3 minutes. Add the carrot and celery and saute for an additional 2-3 minutes.
- Add the ground chicken and break the meat up to combine with the vegetables. Add the garlic powder and the rest of the salt. Saute until completely cooked. Transfer to a bowl and set aside.
- Prepare the buffalo sauce. Add the cottage cheese, cheddar cheese, hot sauce, and water to a blender. Blend until completely smooth.
- Add the sauce to the chicken and vegetable mixture. Mix to combine.
- Lay four large tortillas on a clean, flat surface. Evenly distribute the chicken mixture to the middle of each tortilla. Tightly wrap each burrito.
- Option to eat the burritos as is or toast them in a skillet until the tortillas are golden brown.
Tips & Notes
- Any ground meat can be used in place of the ground chicken.
- Do not mix the sauce and chicken mixture in the skillet if it is hot, this may cause the cottage cheese to curdle.
- Freezer instructions: Once the burritos are wrapped, let them cool, then wrap each burrito in plastic wrap or aluminum foil. Store them in the freezer for up to 3 months.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography: photos taken in this post are by Erin from The Wooden Skillet.
