High Protein Chicken Burrito
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
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
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.