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Two hands hold a halved breakfast burrito filled with scrambled eggs, cheese, onions, green peppers, and orange bell peppers.
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High-Protein Buffalo Chicken Burritos Recipe

These high-protein buffalo chicken burritos are easy to make, packed with flavor, and perfect for lunch, dinner, or freezer-friendly meal prep. With 32g of protein per burrito, this recipe can't be beat!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Burrito
Cuisine: American
Keyword: buffalo chicken burrito
Servings: 4
Author: Emily Richter

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.
    A cast iron skillet containing diced carrots, celery, and onions arranged in separate sections on a light textured surface.
  • 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.
    A blender with creamy, light orange mixture spread around the blades, viewed from above on a textured surface.
  • Add the sauce to the chicken and vegetable mixture. Mix to combine.
    A cast iron skillet filled with scrambled tofu mixed with diced carrots, celery, onions, and a wooden spoon on the side.
  • Lay four large tortillas on a clean, flat surface. Evenly distribute the chicken mixture to the middle of each tortilla. Tightly wrap each burrito.
    Two neatly wrapped burritos placed side by side on a white cutting board.
  • Option to eat the burritos as is or toast them in a skillet until the tortillas are golden brown.
    Two folded burritos being toasted in a black cast iron skillet on a light textured surface.

Video

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.

Nutrition

Calories: 407kcal | Carbohydrates: 20g | Protein: 32g | Fat: 22g | Fiber: 2g | Sugar: 4g