Cheesy Buffalo Chicken Burritos

Servings: 12 burritos

Ingredients

Roasted Veggies

• 2 sweet onions, diced
• 500g (~1 large) sweet potatoes, diced
• 15g (1 tbsp) coarse salt

Buffalo Chicken

• 1360g (48oz) boneless skinless chicken thighs or breasts, diced
• 120g (½ cup) buffalo sauce
• 40g (2 tbsp) tomato paste
• 40g (2 tbsp) honey
• 30g (2 tbsp) Worcestershire sauce
• 20g (1 tbsp) butter
• 1 tsp garlic powder
• Salt & pepper to taste

Burrito Fillings

• 10g (2 tsp) corn starch (add more if too watery)
• 180g (6oz) reduced-fat cheddar
• 150g (⅔ cup) 0% Greek yogurt
• Diced green onions
• 160g (6oz) reduced-fat mozzarella

Assembly

• 12 burrito-sized low-carb / high-protein tortillas

Optional Buffalo Ranch Yogurt Sauce

• Fat-free Greek yogurt
• Buffalo sauce
• Ranch seasoning
• Sweeten to taste if needed

Instructions

1. Preheat oven and spread diced sweet onions and sweet potatoes on a sheet pan. Season with coarse salt and roast until tender and lightly browned.
2. Add diced chicken to the same pan. Mix with buffalo sauce, tomato paste, honey, Worcestershire sauce, butter, garlic powder, and salt & pepper. Roast until chicken is fully cooked.
3. If mixture is watery, sprinkle in corn starch and mix thoroughly to thicken. Return to oven briefly if needed to activate thickening.
4. Stir in reduced-fat cheddar, mozzarella, Greek yogurt, and diced green onions until evenly combined.
5. Divide mixture evenly among 12 burrito-sized low-carb / high-protein tortillas. Roll tightly into burritos.
6. Store burritos frozen. Reheat from frozen for 3–4 minutes until heated through.
7. For optional sauce, mix fat-free Greek yogurt with buffalo sauce and ranch seasoning. Sweeten to taste if needed and drizzle over burritos.

Nutrition