High Protein Chicken Burrito
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
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
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.