Some days, you just want a meal that feels like a warm hug—something hearty, flavorful, and easy enough to pull together without too much fuss. That’s exactly where the high protein chicken queso burrito comes in. Wrapped in a snug whole wheat tortilla, it’s a mix of tender chicken, rich queso, and comforting brown rice and black beans. It hits that spot between indulgence and nutrition, which is kind of rare.

I remember the first time I made this burrito. I was juggling a messy kitchen with a phone call that I kept meaning to end but never quite did. Somewhere between stirring the chicken and warming up the tortillas, I might have left the queso sauce out for a couple of minutes too long, but honestly, it didn’t matter. The cheesy goodness melted perfectly into the filling, and the first bite was a little messy, a little too hot, and totally worth it. The mix of spices, the fresh cilantro and tomatoes, and the creamy Greek yogurt on top—each bite felt like a little celebration, even if my kitchen was a bit of a disaster zone.

Why you’ll love it:

It’s packed with protein, making it satisfying enough for a filling lunch or dinner.
The whole wheat tortilla adds a bit of wholesome fiber, which balances the indulgent queso.
The combination of textures—from creamy to tender to slightly crisp if you pan-toast it—is pretty delightful.
It’s simple—and that’s kind of the point. No complicated ingredients or steps, just straightforward comfort food.
While it’s not the fastest meal to assemble if you’re really hungry, the flavors are worth the little wait.

Feeling a bit unsure about handling the filling? Don’t worry. This burrito comes together in a skillet you probably already have, and warming the tortillas is as easy as a quick zap in the microwave or a few seconds in a pan. Once the burrito is rolled up, you can even crisp the outside slightly, which adds a nice touch of texture.

High Protein Chicken Queso Burrito

Print Recipe

A delicious and satisfying high protein chicken queso burrito packed with tender chicken, creamy queso cheese, black beans, and brown rice, wrapped in a warm whole wheat tortilla. Perfect for a nutritious and flavorful meal.

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

Ingredients

Scale

1 tablespoon 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 onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked brown rice
1 cup canned black beans, drained and rinsed
1 cup shredded reduced-fat sharp cheddar cheese
1/2 cup queso cheese sauce
4 large whole wheat tortillas (10-inch)
1/4 cup chopped fresh cilantro
1/2 cup diced tomatoes
1/4 cup diced red onion
1/4 cup plain nonfat Greek yogurt

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Instructions

Heat olive oil in a large skillet over medium-high heat.
Add the cubed chicken breast to the skillet and season with ground cumin, chili powder, garlic powder, onion powder, salt, and black pepper.
Cook the chicken for 7-8 minutes, stirring occasionally, until fully cooked and lightly browned.
Reduce heat to medium and add cooked brown rice and black beans to the skillet. Stir to combine and heat through for 2-3 minutes.
Warm the whole wheat tortillas in a dry skillet or microwave until pliable.
Lay a tortilla flat and spread 2 tablespoons of queso cheese sauce in the center.
Spoon 1/4 of the chicken, rice, and bean mixture over the queso.
Sprinkle 1/4 cup shredded cheddar cheese evenly over the filling.
Top with 1 tablespoon diced tomatoes, 1 tablespoon diced red onion, and 1 tablespoon chopped cilantro.
Add 1 tablespoon plain nonfat Greek yogurt on top.
Fold the sides of the tortilla over the filling, then roll tightly from the bottom to form a burrito.
Repeat with the remaining tortillas and filling.
Optional: Place the burritos seam-side down in a hot skillet and cook for 1-2 minutes on each side to crisp the outside.
Serve immediately and enjoy your high protein chicken queso burrito.

Kitchen Notes: If you’re rolling these up for a grab-and-go lunch, wrapping them tightly in foil helps keep everything neat. I usually serve mine with a side of extra Greek yogurt for dipping or a fresh salad if I want something green alongside. Sometimes I swap the black beans for pinto beans or add a little avocado for creaminess, but honestly, I haven’t tested all the variations enough to say which one wins every time.

FAQ:
Q: Can I make these ahead of time?
A: Yes! They hold up well refrigerated for a few days, but I’d skip freezing because the queso sauce doesn’t always reheat smoothly.

Q: Is this spicy?
A: It’s gently seasoned with chili powder and cumin, so it’s flavorful without being too hot. You can always add a pinch more if you like some kick.

Q: Can I use white rice instead of brown?
A: Sure, that works fine. Brown rice just adds a bit more texture and nutrients.

When that midweek hunger hits and you want something that feels both nourishing and a little indulgent, reach for this high protein chicken queso burrito. It’s a cozy, satisfying meal that’s easy to love and even easier to make.