Description

Hearty, high-protein burritos filled with seasoned chicken, cheese, and a secret cilantro lime crema, perfect for freezing and reheating for easy lunches.

Ingredients

Scale

2 tablespoons extra-virgin olive oil
1/2 large white onion (diced (about 1 1/4 cups))
1 red bell pepper (chopped (about 1 cup))
4 large cloves garlic (crushed)
4 cups baby spinach (coarsely chopped)
4 cups shredded rotisserie chicken
1 1/2 teaspoons chili powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon Mexican oregano
1/2 teaspoon black pepper
1/2 cup salsa verde (green salsa)
3 tablespoons minced fresh cilantro
3/4 teaspoon fresh lime zest
6 10-inch soft flour tortillas
8 ounces Monterey Jack cheese (shredded)
1 1/4 cups 4% cottage cheese
1/4 cup full-fat sour cream (or Greek yogurt)
1 tablespoon fresh lime juice
1 large clove garlic (crushed)
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
3/4 teaspoon fresh lime zest
2 tablespoons minced fresh cilantro

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Instructions

For the Chicken Burritos: Sauté onion and bell pepper in olive oil. Add garlic and spinach. Stir in shredded chicken and all spices (chili powder, garlic powder, onion powder, cumin, salt, oregano, black pepper). Mix in salsa verde, cilantro, and lime zest. Set aside.
For the High Protein Cilantro Lime Crema: In a blender, combine cottage cheese, sour cream, lime juice, garlic, garlic powder, onion powder, cumin, salt, black pepper, lime zest, and cilantro. Blend until completely smooth.
To Assemble: Lay a tortilla flat. Spread a portion of crema in the center. Top with chicken filling and shredded cheese. Fold in sides and roll tightly from the bottom up. Repeat for all burritos.
To Freeze: Wrap each burrito tightly in parchment paper, then place in a freezer-safe bag. Freeze for up to 3 months.
To Reheat: From frozen, remove parchment. Oven method (recommended): Wrap in foil and bake at 375°F (190°C) for 40-45 minutes. Microwave: Heat on high for 2-3 minutes, flipping halfway.

Notes

Chicken Options: Rotisserie chicken is fastest. You can also use 2 lbs of cooked, shredded chicken breast or thigh.
Spice Options: Adjust chili powder to taste. For more heat, add a diced jalapeño to the sauté or use hot salsa verde.
Make-Ahead: Filling and crema can be made 1 day ahead and stored separately in the fridge before assembling.

Nutrition

Serving Size: 1 burrito
Calories: 488 kcal
Sugar: 5 g
Sodium: 1352 mg
Fat: 26 g
Saturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 3 g
Protein: 40 g
Cholesterol: 115 mg