There’s something about the sizzle of seasoned chicken hitting a hot skillet that instantly pulls you in. I remember one afternoon when I was juggling emails and dinner plans, and the smell of cumin and smoked paprika filled the kitchen, dragging me away from my screen. The chicken cooked just right, juicy and tender, while the queso sauce melted smoothly on the stove, its spicy green chilies teasing my taste buds before the first bite. Wrapping it all in a warm tortilla felt like a small victory, a moment of calm in the chaos. I might have dropped a bit of queso on the counter—forgot to grab the napkin fast enough—but the flavor made up for the little mess.

That first bite was creamy, smoky, and just the right amount of spicy. The black beans and brown rice added a hearty texture, making it feel like a full meal without the heaviness. It wasn’t fancy, and that’s the charm—just straightforward, wholesome ingredients coming together in a way that feels like a treat but actually fuels your day.

Loaded with protein to keep you energized through a busy afternoon or evening.
The creamy queso sauce is indulgent but balanced by wholesome beans and brown rice.
It’s simple — and that’s kind of the point. No fuss, just satisfying.
Whole wheat tortillas provide a nutty flavor and extra fiber, but if you’re out, regular tortillas work just fine.
Perfect for meal prep; leftovers reheat well even if the queso sauce separates a bit.

If you’re someone who likes meals that feel like a hug after a long day, this burrito fits right in. It’s not complicated, and you don’t have to be a grill master to pull it off. Just a little attention to timing, and you’ve got something that’s both comforting and nourishing.

High Protein Chicken Queso Burrito

Print Recipe

A delicious and high-protein chicken queso burrito packed with tender grilled chicken, creamy queso cheese sauce, and wholesome ingredients wrapped in a warm tortilla. Perfect for a satisfying meal that fuels your day.

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

Ingredients

Scale

1 pound boneless, skinless chicken breast, cut into strips
1 teaspoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded reduced-fat cheddar cheese
1/2 cup reduced-fat cream cheese, softened
1/4 cup low-fat milk
1/4 cup diced green chilies, canned
1/4 cup chopped fresh cilantro
1 cup cooked brown rice
1 cup cooked black beans, drained and rinsed
4 large whole wheat flour tortillas (10-inch)
1/2 cup diced tomatoes
1/4 cup diced red onion
1/4 cup chopped green bell pepper

Cook Mode Prevent your screen from going dark

Instructions

In a medium bowl, combine the ground cumin, chili powder, garlic powder, smoked paprika, salt, and black pepper.
Add the chicken strips to the bowl and toss to coat evenly with the spice mixture.
Heat olive oil in a large skillet over medium heat.
Add the seasoned chicken strips to the skillet and cook for 6-8 minutes, turning occasionally, until fully cooked and no longer pink inside.
While the chicken cooks, prepare the queso cheese sauce: In a small saucepan over low heat, combine the shredded cheddar cheese, softened cream cheese, low-fat milk, and diced green chilies.
Stir continuously until the cheese is melted and the sauce is smooth. Remove from heat and stir in chopped cilantro.
Warm the whole wheat tortillas in a dry skillet or microwave until pliable.
To assemble each burrito, lay a tortilla flat and spread 1/4 cup of cooked brown rice in the center.
Add 1/4 cup of cooked black beans on top of the rice.
Place one-quarter of the cooked chicken strips over the beans.
Add 2 tablespoons of the queso cheese sauce over the chicken.
Top with 2 tablespoons diced tomatoes, 1 tablespoon diced red onion, and 1 tablespoon chopped green bell pepper.
Fold the sides of the tortilla inward, then roll tightly from the bottom up to enclose the filling.
Repeat assembly for the remaining tortillas and ingredients.
Optional: Place the burritos seam-side down on a skillet over medium heat and cook for 1-2 minutes per side to crisp the tortilla and warm the filling.
Serve immediately and enjoy your high protein chicken queso burrito.

For the kitchen, no fancy gadgets are needed—just a skillet and a saucepan. I usually like to crisp the burritos a bit on the pan after rolling for that golden outside and melty inside, but it’s not a must. If you want to switch things up, using rotisserie chicken could save you time, though the seasoning might need a little boost. Sometimes I toss in a handful of fresh spinach or swap the brown rice for quinoa, but honestly, I haven’t tested all those tweaks enough to swear by them.

Serving this with a simple side salad or some fresh salsa adds brightness and cuts through the richness nicely. If you’re packing it for lunch, wrapping it tightly and keeping the queso sauce separate can save the tortilla from getting soggy.

FAQ

Can I make this vegetarian? You could swap the chicken for grilled veggies or plant-based protein, but the flavor will be less smoky without the spices on the meat.

How spicy is the queso sauce? It has a gentle kick from the green chilies, but if you’re sensitive to spice, you can reduce or omit them.

Can I freeze the burritos? I haven’t tried freezing these specifically, but generally, burritos with cheese sauce can get a bit watery after thawing. Reheating slowly might help.

Is this suitable for meal prep? Absolutely. Just keep the queso separate if you want to avoid sogginess and reheat gently.

When you need a meal that’s both filling and comforting, that’s when this high protein chicken queso burrito makes its perfect entrance. Give it a try, save it for later, and enjoy every bite that fuels your day.