High Protein Shredded Chipotle Chicken Burritos with Smoky Cilantro Lime Sauce
High Protein Shredded Chipotle Chicken Burritos with Smoky Cilantro Lime Sauce
Ingredients
For the Smoky Chipotle Citrus Marinade
- 1 lime, juiced
- 1/2 orange, juiced
- 1 tablespoon olive oil
- 1 chipotle pepper in adobo, whole
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- salt, as needed
- black pepper, freshly ground, as needed
For the Chicken Mixture
- 1 1/2 pounds chicken breast, cut into 1-inch pieces
- 1/2 cup non-fat Greek yogurt
- 1/2 cup low-fat cottage cheese, blended smooth
- 1/2 cup reduced-fat Mexican blend cheese, shredded
- 2 tablespoons red onion, finely diced
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- salt, as needed
- black pepper, freshly ground, as needed
For the Burrito Wraps
- 8 8-inch flour tortillas, low-carb
For the Creamy Smoky Cilantro Lime Sauce
- 1/2 cup non-fat Greek yogurt
- 2 tablespoons light mayonnaise
- 1 lime, juiced
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1 teaspoon cilantro paste
- salt, as needed
Instructions
- 1
Prepare the Smoky Chipotle Citrus Marinade: In a food processor, combine the juice of 1 lime, juice of 1/2 orange, 1 tablespoon of olive oil, 1 whole chipotle pepper in adobo, 2 cloves of minced garlic, 1 teaspoon of smoked paprika, and salt and pepper to taste. Blend until the mixture is smooth.
⏱️ 5 min
- 2
Marinate the Chicken: Add the 1 1/2 pounds of chicken breast pieces to the prepared marinade, ensuring they are well coated. Allow the chicken to marinate for at least 15 minutes.
⏱️ 15 min
- 3
Prepare the Creamy Smoky Cilantro Lime Sauce: While the chicken marinates, combine 1/2 cup of non-fat Greek yogurt, 2 tablespoons of light mayonnaise, the juice of 1 lime, 1 teaspoon of smoked paprika, 1/2 teaspoon of chili powder, 1 teaspoon of cilantro paste, and salt to taste in a small bowl. Blend thoroughly until the sauce is smooth and creamy.
⏱️ 5 min
- 4
Cook the Chicken: Transfer the marinated chicken to a pan heated over medium-high heat. Cook until the chicken is thoroughly cooked through and slightly browned, about 8-10 minutes.
⏱️ 10 min
- 5
Shred the Chicken: Transfer the cooked chicken to a large bowl. Use a hand mixer to shred the chicken until it reaches a desired consistency.
⏱️ 3 min
- 6
Assemble the Burrito Filling: To the shredded chicken, add 1/2 cup of non-fat Greek yogurt, 1/2 cup of blended low-fat cottage cheese, 1/2 cup of shredded reduced-fat Mexican blend cheese, and 2 tablespoons of finely diced red onion. Season with an additional 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, 1/2 teaspoon of chili powder, and salt and pepper to taste. Mix all ingredients thoroughly until a uniform filling is achieved.
⏱️ 5 min
- 7
Roll the Burritos: Lay out the 8 low-carb 8-inch flour tortillas. Evenly distribute the chicken filling among the tortillas. Fold the sides of each tortilla inward, then roll it tightly from one end to the other to form a burrito.
⏱️ 5 min
- 8
Brown the Burritos: Place the assembled burritos seam-side down onto a pan heated over medium-high heat. Cook for 1-2 minutes per side, or until they are nicely golden brown on all sides.
⏱️ 8 min
- 9
Serve: Serve the golden-brown burritos immediately with the Creamy Smoky Cilantro Lime Sauce for dipping or drizzling.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Shredded Chipotle Chicken Burritos with Smoky Cilantro Lime Sauce
Ingredients
For the Smoky Chipotle Citrus Marinade
- 1 lime, juiced
- 1/2 orange, juiced
- 1 tablespoon olive oil
- 1 chipotle pepper in adobo, whole
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- salt, as needed
- black pepper, freshly ground, as needed
For the Chicken Mixture
- 1 1/2 pounds chicken breast, cut into 1-inch pieces
- 1/2 cup non-fat Greek yogurt
- 1/2 cup low-fat cottage cheese, blended smooth
- 1/2 cup reduced-fat Mexican blend cheese, shredded
- 2 tablespoons red onion, finely diced
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- salt, as needed
- black pepper, freshly ground, as needed
For the Burrito Wraps
- 8 8-inch flour tortillas, low-carb
For the Creamy Smoky Cilantro Lime Sauce
- 1/2 cup non-fat Greek yogurt
- 2 tablespoons light mayonnaise
- 1 lime, juiced
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1 teaspoon cilantro paste
- salt, as needed
Instructions
- 1
Prepare the Smoky Chipotle Citrus Marinade: In a food processor, combine the juice of 1 lime, juice of 1/2 orange, 1 tablespoon of olive oil, 1 whole chipotle pepper in adobo, 2 cloves of minced garlic, 1 teaspoon of smoked paprika, and salt and pepper to taste. Blend until the mixture is smooth.
⏱️ 5 min - 2
Marinate the Chicken: Add the 1 1/2 pounds of chicken breast pieces to the prepared marinade, ensuring they are well coated. Allow the chicken to marinate for at least 15 minutes.
⏱️ 15 min - 3
Prepare the Creamy Smoky Cilantro Lime Sauce: While the chicken marinates, combine 1/2 cup of non-fat Greek yogurt, 2 tablespoons of light mayonnaise, the juice of 1 lime, 1 teaspoon of smoked paprika, 1/2 teaspoon of chili powder, 1 teaspoon of cilantro paste, and salt to taste in a small bowl. Blend thoroughly until the sauce is smooth and creamy.
⏱️ 5 min - 4
Cook the Chicken: Transfer the marinated chicken to a pan heated over medium-high heat. Cook until the chicken is thoroughly cooked through and slightly browned, about 8-10 minutes.
⏱️ 10 min - 5
Shred the Chicken: Transfer the cooked chicken to a large bowl. Use a hand mixer to shred the chicken until it reaches a desired consistency.
⏱️ 3 min - 6
Assemble the Burrito Filling: To the shredded chicken, add 1/2 cup of non-fat Greek yogurt, 1/2 cup of blended low-fat cottage cheese, 1/2 cup of shredded reduced-fat Mexican blend cheese, and 2 tablespoons of finely diced red onion. Season with an additional 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, 1/2 teaspoon of chili powder, and salt and pepper to taste. Mix all ingredients thoroughly until a uniform filling is achieved.
⏱️ 5 min - 7
Roll the Burritos: Lay out the 8 low-carb 8-inch flour tortillas. Evenly distribute the chicken filling among the tortillas. Fold the sides of each tortilla inward, then roll it tightly from one end to the other to form a burrito.
⏱️ 5 min - 8
Brown the Burritos: Place the assembled burritos seam-side down onto a pan heated over medium-high heat. Cook for 1-2 minutes per side, or until they are nicely golden brown on all sides.
⏱️ 8 min - 9
Serve: Serve the golden-brown burritos immediately with the Creamy Smoky Cilantro Lime Sauce for dipping or drizzling.
⏱️ 1 min