High Protein Shredded Chicken Burritos with Jalapeño Avocado Sauce
High Protein Shredded Chicken Burritos with Jalapeño Avocado Sauce
Ingredients
For the Chicken
- 2 chicken breasts, large, boneless, skinless
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon pepper, plus more to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon olive oil, for cooking
For the Jalapeño Avocado Sauce
- 1/2 avocado, ripe
- 1/4 cup light mayonnaise
- 1/4 cup non-fat Greek yogurt
- 2 tablespoons pickled jalapeños, chopped, plus 1 tablespoon brine
- 1 tablespoon lime juice
- 1 teaspoon ranch seasoning
For the Burrito Filling
- 2 cups shredded chicken, from cooked chicken breasts
- 1/4 cup non-fat Greek yogurt
- 1/2 cup shredded white cheddar cheese
- 2 tablespoons chopped pickled jalapeños
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon pepper, to taste
For Assembly
- 8 low-calorie tortillas, 8-inch
- 1 tablespoon olive oil, or cooking spray, as needed for pan
Instructions
- 1
Place chicken breasts on a cutting board. Using a meat mallet, tenderize each chicken breast until it is of even thickness, about 1/2-inch thick. Season generously on both sides with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder.
⏱️ 5 min
- 2
Heat 1 tablespoon olive oil in a large pan over medium-high heat. Once hot, add the seasoned chicken breasts and cook for 5-7 minutes per side, or until fully cooked through and golden brown. The internal temperature should reach 165°F (74°C).
⏱️ 12 min
- 3
Transfer the cooked chicken to a large bowl. Using an electric hand mixer (or two forks), shred the chicken until it reaches a fine, consistent texture. Set aside.
⏱️ 3 min
- 4
Prepare the Jalapeño Avocado Sauce: In a food processor, combine the scooped-out flesh of 1/2 ripe avocado, 1/4 cup light mayonnaise, 1/4 cup non-fat Greek yogurt, 2 tablespoons chopped pickled jalapeños, 1 tablespoon jalapeño brine, 1 tablespoon lime juice, and 1 teaspoon ranch seasoning. Blend until the sauce is smooth and creamy. Transfer to a serving bowl and refrigerate until ready to serve.
⏱️ 5 min
- 5
Prepare the Burrito Filling: To the bowl with the shredded chicken, add 1/4 cup non-fat Greek yogurt, 1/2 cup shredded white cheddar cheese, 2 tablespoons chopped pickled jalapeños, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cumin, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Mix thoroughly until all ingredients are well combined and the mixture is cohesive.
⏱️ 5 min
- 6
Assemble the Burritos: Lay out one low-calorie tortilla. Place about 1/2 cup of the chicken filling in the center of the tortilla. Fold in the sides of the tortilla, then roll it tightly from the bottom up to form a compact burrito. Repeat with the remaining tortillas and filling.
⏱️ 10 min
- 7
Cook the Burritos: Heat a clean large pan over medium-high heat. Add 1 tablespoon olive oil (or use cooking spray). Place the assembled burritos seam-side down in the hot pan. Cook for 2-3 minutes per side, rotating until all sides are golden brown and slightly crispy. Work in batches if necessary to avoid overcrowding the pan.
⏱️ 8 min
- 8
Serve the burritos immediately with the prepared Jalapeño Avocado Sauce for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Shredded Chicken Burritos with Jalapeño Avocado Sauce
Ingredients
For the Chicken
- 2 chicken breasts, large, boneless, skinless
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon pepper, plus more to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon olive oil, for cooking
For the Jalapeño Avocado Sauce
- 1/2 avocado, ripe
- 1/4 cup light mayonnaise
- 1/4 cup non-fat Greek yogurt
- 2 tablespoons pickled jalapeños, chopped, plus 1 tablespoon brine
- 1 tablespoon lime juice
- 1 teaspoon ranch seasoning
For the Burrito Filling
- 2 cups shredded chicken, from cooked chicken breasts
- 1/4 cup non-fat Greek yogurt
- 1/2 cup shredded white cheddar cheese
- 2 tablespoons chopped pickled jalapeños
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon pepper, to taste
For Assembly
- 8 low-calorie tortillas, 8-inch
- 1 tablespoon olive oil, or cooking spray, as needed for pan
Instructions
- 1
Place chicken breasts on a cutting board. Using a meat mallet, tenderize each chicken breast until it is of even thickness, about 1/2-inch thick. Season generously on both sides with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder.
⏱️ 5 min - 2
Heat 1 tablespoon olive oil in a large pan over medium-high heat. Once hot, add the seasoned chicken breasts and cook for 5-7 minutes per side, or until fully cooked through and golden brown. The internal temperature should reach 165°F (74°C).
⏱️ 12 min - 3
Transfer the cooked chicken to a large bowl. Using an electric hand mixer (or two forks), shred the chicken until it reaches a fine, consistent texture. Set aside.
⏱️ 3 min - 4
Prepare the Jalapeño Avocado Sauce: In a food processor, combine the scooped-out flesh of 1/2 ripe avocado, 1/4 cup light mayonnaise, 1/4 cup non-fat Greek yogurt, 2 tablespoons chopped pickled jalapeños, 1 tablespoon jalapeño brine, 1 tablespoon lime juice, and 1 teaspoon ranch seasoning. Blend until the sauce is smooth and creamy. Transfer to a serving bowl and refrigerate until ready to serve.
⏱️ 5 min - 5
Prepare the Burrito Filling: To the bowl with the shredded chicken, add 1/4 cup non-fat Greek yogurt, 1/2 cup shredded white cheddar cheese, 2 tablespoons chopped pickled jalapeños, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cumin, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Mix thoroughly until all ingredients are well combined and the mixture is cohesive.
⏱️ 5 min - 6
Assemble the Burritos: Lay out one low-calorie tortilla. Place about 1/2 cup of the chicken filling in the center of the tortilla. Fold in the sides of the tortilla, then roll it tightly from the bottom up to form a compact burrito. Repeat with the remaining tortillas and filling.
⏱️ 10 min - 7
Cook the Burritos: Heat a clean large pan over medium-high heat. Add 1 tablespoon olive oil (or use cooking spray). Place the assembled burritos seam-side down in the hot pan. Cook for 2-3 minutes per side, rotating until all sides are golden brown and slightly crispy. Work in batches if necessary to avoid overcrowding the pan.
⏱️ 8 min - 8
Serve the burritos immediately with the prepared Jalapeño Avocado Sauce for dipping.
⏱️ 2 min