High Protein Chipotle Burrito
Satisfy your cravings and fuel your body with this High Protein Chipotle Burrito—a hearty, flavorful meal perfect for active lifestyles and balanced diets! Packed with protein-rich shredded chicken and black beans, this recipe features a smoky kick from chopped chipotle peppers in adobo sauce, complemented by fresh lime juice and aromatic spices like cumin. Layered with wholesome brown rice, creamy avocado, juicy cherry tomatoes, and melted cheddar cheese, all wrapped in a nutrient-dense whole wheat tortilla, this burrito is as nutritious as it is indulgent. Quick to prepare in just 40 minutes, it's a perfect option for busy weeknights or meal preps. Serve these burritos warm, optionally grilled for added texture, and garnish with fresh cilantro and lime wedges for a restaurant-quality touch. Whether you're a fitness enthusiast or simply looking for a satisfying meal, this protein-packed chipotle burrito is sure to please!
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 0.5 cup Red onion, diced
- 2 cloves Garlic, minced
- 2 cups Chicken breast, cooked and shredded
- 1 can (15 oz) Black beans, drained and rinsed
- 2 tablespoons Chipotle peppers in adobo sauce, chopped
- 1 teaspoon Ground cumin
- 2 tablespoons Fresh lime juice
- 2 cups Brown rice, cooked
- 1 cup Cherry tomatoes, halved
- 1 Avocado, sliced
- 0.25 cup Fresh cilantro, chopped
- 4 Large whole wheat tortillas
- 1 cup Shredded cheddar cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Heat the olive oil in a large skillet over medium heat. Add the diced red onion and sauté for 3-4 minutes until softened.
Add the minced garlic to the skillet and sauté for an additional 1 minute, until fragrant.
Stir in the shredded chicken, black beans, chopped chipotle peppers, and ground cumin. Cook for 5-7 minutes, stirring occasionally, until the mixture is heated through.
Add the fresh lime juice, salt, and black pepper to the skillet, mixing well. Remove from heat and set aside.
Place a large tortilla on a flat surface. In the center of the tortilla, layer 1/2 cup of cooked brown rice, 1/4 of the chicken and bean mixture, a few halved cherry tomatoes, sliced avocado, and a tablespoon of chopped cilantro.
Sprinkle 1/4 cup of shredded cheddar cheese over the filling.
Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to form a burrito.
Repeat with the remaining tortillas and filling ingredients.
Optionally, grill the wrapped burritos on a hot skillet or in a panini press for 1-2 minutes per side until golden brown and the cheese is melted.
Serve the burritos warm, garnished with additional cilantro and lime wedges if desired.
Nutrition Facts
Calories |
3256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.9 g | 132% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 546 mg | 182% | |
| Sodium | 4900 mg | 213% | |
| Total Carbohydrate | 347.7 g | 126% | |
| Dietary Fiber | 57.4 g | 205% | |
| Total Sugars | 19.2 g | ||
| Protein | 249.4 g | 499% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1316 mg | 101% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 4536 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
