Cheesy Rotisserie Chicken Burritos

Each one of these cheesy chicken burritos has 39 grams of protein and 8 grams of fiber with just 450 calories. To make them, high protein tortillas are stuffed with pulled rotisserie chicken, black beans, corn, frozen onions and peppers, and a green chile cheese sauce. And thanks to frozen veggies and rotisserie chicken, you can have these burritos rolled and grilled in 30 minutes or less.

Ingredients for High Protein Chicken and Cheese Burritos

The secret ingredient is blended cottage cheese in the green chile cheese sauce. This makes a surprisingly creamy cheese sauce that’s packed with protein and a fraction of the calories of traditional queso or cheese sauces.

If you’re skeptical, check out my cottage cheese queso or cottage cheese ranch dip. You’ll see the cottage cheese is perfectly smooth and creamy. And if you’re worried about the flavor of cottage cheese, it’s totally indistinguishable once it’s blended with green chiles, taco seasoning, and a small amount of real cheese.

In addition to the cottage cheese sauce, you’ll need a pound of pulled rotisserie chicken, a can of black beans, and some frozen fire roasted corn and peppers/onions. Just throw this combo in a skillet to heat through before stirring in the cheese sauce off the heat.

Then it’s as easy as rolling the filling in tortillas and tossing on a griddle or skillet to toast every side. I used the same Counter protein tortillas first seen in my sheet pan chicken wraps, but any large burrito-size tortillas will work for these chicken burritos.

You can serve the burritos without toasting. But I think toasting adds a lot of flavor, texture, and stability to the protein tortillas. If you want to knock out all eight chicken burritos at once, you could roll and bake or air fry them.

Tips for Serving

While you can wrap these bad boys in aluminum foil and go to town, I like to serve them almost like smothered burritos. A big dollop of nonfat Greek yogurt makes for a high protein sour cream substitute, and that’s perfect paired with salsa and/or hot sauce.

And if you’re using the same Trader Joe’s fire roasted onions and peppers I used, you can pick up a bag of their Mexican cauliflower rice while you’re there. It makes for a great low carb side dish for the burritos.

The only other thing pictured below is a bit of escabeche (Mexican pickled veggies). I love Scotty’s Fermented Foods escabeche from Whole Foods, but you can also make homemade escabeche.

You should be ready to rock. If you need help with an ingredient substitution or anything in this recipe, don’t hesitate to ask in the comments. And I always appreciate recipe reviews if you make these chicken burritos and love them!

P.S. If you’re interested in more Tex-Mex recipes with rotisserie chicken, you’ll want to check out my spicy chicken tacos or chicken and veggie enchiladas next. Both recipes elevate leftover rotisserie chicken with minimal effort, just like these burritos!