High Protein Classic Tortilla Burrito
Elevate your burrito game with this High Protein Classic Tortilla Burrito—an irresistible, nutrient-packed meal that brings bold flavors and wholesome ingredients to the table. Crafted with protein-rich chicken breast, fluffy quinoa, and fiber-loaded black beans, this recipe is perfect for satisfying hunger while supporting a healthy lifestyle. The sautéed red bell pepper and onion add a burst of vibrant flavor, while the creamy avocado-yogurt sauce provides a tangy, luscious finishing touch. Wrapped in warm whole-grain tortillas, this burrito is not just a meal but an experience, topped with fresh cilantro and a squeeze of lime for a zesty kick. Easy to assemble and ready in just under an hour, this high-protein burrito is ideal for meal prep or a hearty weeknight dinner. Perfect for health-conscious food lovers seeking balance, flavor, and convenience!
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Recipe Information
Ingredients
- 4 pieces large whole-grain tortillas
- 2 pieces chicken breast
- 1 can black beans
- 1 cup quinoa
- 2 cups water
- 2 tablespoons olive oil
- 1 large red bell pepper
- 1 medium yellow onion
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large avocado
- 0.5 cup Greek yogurt
- 0.5 cup fresh cilantro
- 1 piece lime
Instructions
Start by preparing the quinoa. Rinse 1 cup of quinoa under cold water and drain. In a saucepan, bring 2 cups of water to a boil, then add the quinoa. Cover and reduce heat to a simmer. Cook for about 15-20 minutes until all water is absorbed and quinoa is fluffy. Set aside.
While the quinoa is cooking, season the chicken breasts with salt, black pepper, cumin, chili powder, and garlic powder.
Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil. Once hot, add the chicken breasts and cook for about 6-7 minutes on each side or until fully cooked and golden brown. Remove from skillet, let them rest for a few minutes, then cut into strips or bite-sized pieces.
In the same skillet, add the remaining 1 tablespoon of olive oil. Dice the yellow onion and red bell pepper, then add them to the skillet. Sauté until they are soft, about 5 minutes.
Drain and rinse the black beans. Add the beans to the skillet with the vegetables and cook for an additional 2-3 minutes to heat through.
In a small bowl, mash the avocado and mix it with Greek yogurt. Squeeze the juice of half a lime into the mixture for an extra zing. Season with a pinch of salt.
Assemble the burritos by laying a tortilla flat and spreading a spoonful of the avocado-yogurt mixture in the center. Add a scoop of quinoa, a portion of the chicken, and a mix of the black bean and vegetable sauté.
Garnish with freshly chopped cilantro and a squeeze of lime juice. Fold the sides of the tortilla over the filling, roll from the bottom up, and serve warm.
Nutrition Facts
Calories |
2848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.8 g | 132% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 7298 mg | 317% | |
| Total Carbohydrate | 342.8 g | 125% | |
| Dietary Fiber | 59.9 g | 214% | |
| Total Sugars | 22.8 g | ||
| Protein | 152.6 g | 305% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 663 mg | 51% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 2961 mg | 63% | |
*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.
