High Protein Butter Chicken Burritos
High Protein Butter Chicken Burritos
Ingredients
For the Butter Chicken Marinade
- 800 g chicken breast, diced
- 120 g 0% fat Greek yogurt
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 1/2 teaspoons garam masala
- 1/2 teaspoon turmeric
- 1 1/2 teaspoons salt
- 2 teaspoons garlic paste
- 2 teaspoons ginger paste
- 1 lemon, juiced
For the Butter Chicken Sauce
- 1 medium onion, sliced
- 20 g light butter
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 1/2 teaspoons garam masala
- 1/2 teaspoon turmeric
- 1 1/2 teaspoons salt
- 30 g tomato paste
- 2 teaspoons garlic paste
- 2 teaspoons ginger paste
- 400 g chopped tomatoes
- 60 g light cream cheese
- 1/3 cup water, or 80ml, use tomato can for extra flavor
Other Ingredients
- 6 protein tortillas, or low carb tortillas
- 450 g cooked white rice
- 240 g low fat cheese
- as needed cooking spray
Instructions
- 1
In a bowl or container, combine the diced chicken breast, 0% fat Greek yogurt, 1 teaspoon paprika, 1 teaspoon cumin, 1 1/2 teaspoons garam masala, 1/2 teaspoon turmeric, 1 1/2 teaspoons salt, 2 teaspoons garlic paste, 2 teaspoons ginger paste, and the juice of one lemon. Mix thoroughly until the chicken is evenly coated. Marinate the chicken for as long as possible, ideally overnight for best results (minimum 30 minutes).
⏱️ 10 min
- 2
Add the marinated chicken to a pan with some cooking spray. Cook the chicken until it is about halfway done, then remove it from the pan and set aside on a plate.
⏱️ 8 min
- 3
In the same pan, melt the 20g of light butter. Add the sliced medium onion and cook until it is soft and translucent.
⏱️ 5 min
- 4
Add the remaining seasonings (1 teaspoon paprika, 1 teaspoon cumin, 1 1/2 teaspoons garam masala, 1/2 teaspoon turmeric, 1 1/2 teaspoons salt), 30g tomato paste, 2 teaspoons garlic paste, and 2 teaspoons ginger paste to the pan with the onions. Toast for a couple of minutes, stirring constantly.
⏱️ 2 min
- 5
Stir in the 400g chopped tomatoes, 60g light cream cheese, and 1/3 cup (80ml) water. Continue stirring until the cream cheese is fully melted and incorporated into the sauce.
⏱️ 5 min
- 6
Carefully transfer the sauce mixture to a blender and blend until completely smooth. Pour the blended sauce back into the pan.
⏱️ 3 min
- 7
Return the partially cooked chicken to the pan with the smooth sauce. Simmer for 5 minutes, allowing the sauce to thicken and become rich and creamy.
⏱️ 5 min
- 8
To assemble each burrito, warm a protein tortilla. Place 75g of cooked white rice in the center, followed by 1/6 of the butter chicken mixture. Sprinkle 40g of low fat cheese over the butter chicken.
⏱️ 10 min
- 9
Fold in the sides of the tortilla, then roll it up tightly from the bottom to form a burrito.
⏱️ 3 min
- 10
Optionally, toast the burritos in a pan (with a little butter if desired) folded side down until sealed and lightly golden.
⏱️ 2 min
- 11
Allow the burritos to cool completely before wrapping each one individually in foil for storage.
⏱️ 60 min
- 12
Store the foil-wrapped burritos in the refrigerator for up to one week or in the freezer for up to two months.
- 13
To reheat, remove the foil. Wrap the burrito in a damp paper towel. Microwave for 3-4 minutes from the fridge or 7-8 minutes from the freezer, flipping halfway. Carefully unwrap and, for crispiness, air-fry or toast in a pan for a couple of minutes.
Kitchen Tools
Nutrition Facts (per serving)
High Protein Butter Chicken Burritos
For the Butter Chicken Marinade
- 800 g chicken breast, diced
- 120 g 0% fat Greek yogurt
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 1/2 teaspoons garam masala
- 1/2 teaspoon turmeric
- 1 1/2 teaspoons salt
- 2 teaspoons garlic paste
- 2 teaspoons ginger paste
- 1 lemon, juiced
For the Butter Chicken Sauce
- 1 medium onion, sliced
- 20 g light butter
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 1/2 teaspoons garam masala
- 1/2 teaspoon turmeric
- 1 1/2 teaspoons salt
- 30 g tomato paste
- 2 teaspoons garlic paste
- 2 teaspoons ginger paste
- 400 g chopped tomatoes
- 60 g light cream cheese
- 1/3 cup water, or 80ml, use tomato can for extra flavor
Other Ingredients
- 6 protein tortillas, or low carb tortillas
- 450 g cooked white rice
- 240 g low fat cheese
- as needed cooking spray
Instructions
- 1
In a bowl or container, combine the diced chicken breast, 0% fat Greek yogurt, 1 teaspoon paprika, 1 teaspoon cumin, 1 1/2 teaspoons garam masala, 1/2 teaspoon turmeric, 1 1/2 teaspoons salt, 2 teaspoons garlic paste, 2 teaspoons ginger paste, and the juice of one lemon. Mix thoroughly until the chicken is evenly coated. Marinate the chicken for as long as possible, ideally overnight for best results (minimum 30 minutes).
⏱️ 10 min - 2
Add the marinated chicken to a pan with some cooking spray. Cook the chicken until it is about halfway done, then remove it from the pan and set aside on a plate.
⏱️ 8 min - 3
In the same pan, melt the 20g of light butter. Add the sliced medium onion and cook until it is soft and translucent.
⏱️ 5 min - 4
Add the remaining seasonings (1 teaspoon paprika, 1 teaspoon cumin, 1 1/2 teaspoons garam masala, 1/2 teaspoon turmeric, 1 1/2 teaspoons salt), 30g tomato paste, 2 teaspoons garlic paste, and 2 teaspoons ginger paste to the pan with the onions. Toast for a couple of minutes, stirring constantly.
⏱️ 2 min - 5
Stir in the 400g chopped tomatoes, 60g light cream cheese, and 1/3 cup (80ml) water. Continue stirring until the cream cheese is fully melted and incorporated into the sauce.
⏱️ 5 min - 6
Carefully transfer the sauce mixture to a blender and blend until completely smooth. Pour the blended sauce back into the pan.
⏱️ 3 min - 7
Return the partially cooked chicken to the pan with the smooth sauce. Simmer for 5 minutes, allowing the sauce to thicken and become rich and creamy.
⏱️ 5 min - 8
To assemble each burrito, warm a protein tortilla. Place 75g of cooked white rice in the center, followed by 1/6 of the butter chicken mixture. Sprinkle 40g of low fat cheese over the butter chicken.
⏱️ 10 min - 9
Fold in the sides of the tortilla, then roll it up tightly from the bottom to form a burrito.
⏱️ 3 min - 10
Optionally, toast the burritos in a pan (with a little butter if desired) folded side down until sealed and lightly golden.
⏱️ 2 min - 11
Allow the burritos to cool completely before wrapping each one individually in foil for storage.
⏱️ 60 min - 12
Store the foil-wrapped burritos in the refrigerator for up to one week or in the freezer for up to two months.
- 13
To reheat, remove the foil. Wrap the burrito in a damp paper towel. Microwave for 3-4 minutes from the fridge or 7-8 minutes from the freezer, flipping halfway. Carefully unwrap and, for crispiness, air-fry or toast in a pan for a couple of minutes.