Sometimes, after a long day, all I want is something hearty but not heavy—something that feels like it’s fueling me, not weighing me down. This high protein chicken burrito checks those boxes in a way that makes me want to eat it for dinner, lunch, and maybe even breakfast if I’m honest.

One evening last week, I was juggling work emails and trying to decide what to eat when the smell of cumin and smoky paprika started filling the kitchen. I wasn’t exactly focused—half distracted by my phone and a to-do list that felt endless—but the sizzling chicken and softened peppers pulled me in. When I finally wrapped the warm tortilla around the filling, the mix of textures—the tender chicken, slightly nutty brown rice, creamy Greek yogurt, and fresh salsa—made me pause and just savor that first bite. It wasn’t perfect; I think I might have added a little too much cheese, but honestly, that just made it better.

These burritos are quick enough that I don’t have to spend much time thinking about dinner, but filling enough that I don’t find myself raiding the fridge later. Plus, the blend of spices and fresh cilantro adds a brightness that feels like a little celebration on a plate.

Protein-rich and balanced: lean chicken breast paired with black beans and brown rice offers a satisfying nutrient-packed meal.
It’s simple—and that’s kind of the point. No fancy ingredients, just straightforward flavors that come together beautifully.
Whole wheat tortillas lend a subtle nuttiness and more fiber, which makes the burrito feel wholesome, not just tasty.
The addition of Greek yogurt instead of sour cream adds creaminess without the extra heaviness, but if you’re not used to it, it might feel a little tangier than expected.

If you’re worried about kitchen gear, don’t be. A skillet and a spatula are all you really need here. I usually warm the tortillas just so they’re flexible enough to roll without cracking, but sometimes I forget and end up with a slightly torn wrap—still delicious, just a bit messier. For serving, these burritos pair nicely with a crisp salad or some crunchy tortilla chips and salsa for a little textural contrast.

You can mix it up by swapping in different beans or adding other veggies like corn or zucchini—though I haven’t tested all combinations, so some might change the overall flavor balance. Sometimes I throw in a squeeze of lime or a sprinkle of hot sauce for an extra kick, but that’s definitely a personal preference thing.

High Protein Chicken Burrito

Print Recipe

A delicious and nutritious high protein chicken burrito packed with lean chicken breast, black beans, brown rice, and fresh vegetables, perfect for a satisfying and healthy 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 small cubes
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 brown rice
1 cup canned black beans, drained and rinsed
1/2 cup diced red bell pepper
1/2 cup diced yellow onion
2 cloves garlic, minced
4 large whole wheat tortillas (10-inch)
1/2 cup shredded reduced-fat cheddar cheese
1/4 cup fresh cilantro, chopped
1/2 cup plain Greek yogurt
1/2 cup fresh salsa

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Instructions

Heat olive oil in a large skillet over medium-high heat.
Add diced chicken breast to the skillet and season with ground cumin, chili powder, garlic powder, smoked paprika, salt, and black pepper.
Cook the chicken for 6-8 minutes, stirring occasionally, until fully cooked and lightly browned.
Add diced red bell pepper, diced onion, and minced garlic to the skillet with the chicken. Cook for an additional 4-5 minutes until vegetables are tender.
Stir in cooked brown rice and black beans, mixing well to combine. Cook for 2 more minutes until heated through, then remove from heat.
Warm the whole wheat tortillas in a dry skillet or microwave for 20 seconds to make them pliable.
Divide the chicken and rice mixture evenly among the tortillas, placing it in the center of each.
Sprinkle shredded cheddar cheese and chopped cilantro over the filling in each tortilla.
Add a spoonful of plain Greek yogurt and fresh salsa on top of the filling.
Fold the sides of the tortilla over the filling, then roll tightly from the bottom up to form a burrito.
Serve immediately or wrap in foil to keep warm.

Kitchen Notes: A good nonstick skillet makes cooking the chicken and veggies easier, but if you don’t have one, just keep an eye on the heat to prevent sticking. I usually throw the burrito together right before eating to keep the tortilla from getting soggy, but if you want to save some for later, just keep the filling separate in the fridge and assemble right before reheating. Leftovers reheat well in a skillet or microwave, though the texture of the wrap might differ slightly. Serving with fresh salsa and a dollop of Greek yogurt adds a fresh, cool finish that balances the spices nicely.

FAQ: Can I make this burrito vegetarian? Absolutely. Swap the chicken for extra beans or a plant-based protein you like. Is it freezer-friendly? The filling freezes well, but tortillas can get a bit chewy after freezing. What’s a good side? A simple green salad or some roasted veggies are great companions.

Ready to roll up your own high protein chicken burrito? Let’s get cooking and make dinner something to look forward to.