Sometimes the afternoon slump hits unexpectedly, and you realize that takeout just won’t cut it. That’s when I turn to this high protein chicken burrito, a mix of lean chicken, quinoa, and black beans wrapped in a warm tortilla that feels like a little celebration of textures and colors. There’s this moment when the filling is still piping hot, the cheese just starting to melt into the layers of ingredients, and you can’t help but think, “Okay, this is worth every bit of waiting.”

I remember the first time I made it, juggling the chopping with an impatient kid tugging at my sleeve and the timer ticking somewhere between the stove and the microwave. The scent of cumin and smoked paprika filled the kitchen, slightly overpowering the faint hum of the late-afternoon TV. It wasn’t perfect—I accidentally added a pinch too much chili powder, so the burrito had a little unexpected kick. But honestly? That made it feel like a real meal, the kind you don’t find in a box.

Why you’ll love it:

Loaded with lean protein and fiber, it’s a satisfying meal that powers you through your day.
The blend of black beans and quinoa adds a hearty texture that keeps things interesting bite after bite.
It’s simple — and that’s kind of the point. No complicated prep, just straightforward good flavors.
Whole wheat tortillas add a nutty background, but if you’re in a hurry, the filling alone works as a quick bowl meal.
Some might find it mildly spicy—perfect if you like a little edge, but easy to adjust by tweaking the spices.

And if you need a little reassurance: it’s forgiving. You can swap out veggies or skip the cheese if that’s your vibe, and it still holds together beautifully.

High Protein Chicken Burrito

Print Recipe

A delicious and nutritious high protein chicken burrito packed with lean chicken, black beans, and quinoa, perfect for a satisfying meal.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4

Ingredients

Scale

2 tablespoons olive oil
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked quinoa
1 cup canned black beans, drained and rinsed
1/2 cup chopped red bell pepper
1/2 cup chopped yellow onion
2 cloves garlic, minced
4 large whole wheat tortillas (10-inch)
1 cup shredded reduced-fat cheddar cheese
1/2 cup fresh cilantro, chopped
1/2 cup plain Greek yogurt
1 medium lime, cut into wedges

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Instructions

Heat olive oil in a large skillet over medium-high heat.
Add chopped onion and red bell pepper to the skillet and sauté for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add chicken pieces to the skillet and season with cumin, chili powder, garlic powder, smoked paprika, salt, and black pepper.
Cook the chicken, stirring occasionally, for 8-10 minutes until fully cooked and no longer pink inside.
Stir in cooked quinoa and black beans and cook for an additional 2 minutes to heat through.
Remove the skillet from heat and stir in chopped cilantro.
Warm the whole wheat tortillas in a dry skillet or microwave for 20 seconds until pliable.
Divide the chicken mixture evenly among the tortillas, placing it in the center of each.
Sprinkle shredded cheddar cheese over the filling in each tortilla.
Add a dollop of plain Greek yogurt on top of the cheese.
Fold the sides of the tortilla over the filling, then roll tightly from the bottom up to form a burrito.
Serve each burrito with a lime wedge on the side for squeezing over the filling.

Kitchen Notes: I usually just use a regular skillet for this—nothing fancy needed. If you’re thinking about serving, a crisp green salad or a handful of tortilla chips pairs surprisingly well. Sometimes I throw in a handful of corn or swap the red bell pepper for some diced jalapeño to add a fresh twist, but I haven’t tested all possible combos thoroughly. Also, warming the tortillas just right is key; too hot and they get brittle, too cold and they’re hard to roll.

FAQ:

Q: Can I make these ahead of time? A: Absolutely! They store well in the fridge for a couple of days and reheat nicely.

Q: What if I don’t have quinoa? A: You can use brown rice or even couscous, but quinoa really helps with the protein boost.

Q: Is it freezer-friendly? A: I haven’t personally frozen these, but wrapping tightly and freezing might work—just expect a slight texture change.

Give this high protein chicken burrito a try the next time you need a quick, hearty meal that feels like a little homemade treat. Scroll down, save it, and let the cooking begin.