Skip to Content

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.

grilled rotisserie chicken burrito on a plate garnished with Greek yogurt and salsa

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.

Want a homemade chicken option? Check out my Crockpot Mexican pulled chicken.

grilled chicken burritos on a sheet pan

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.

cheesy chicken burrito sliced in half on a plate with Mexican cauliflower rice and 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!

cheesy rotisserie chicken burrito on a plate with Mexican cauliflower rice garnished with Greek yogurt and salsa roja

Cheesy Rotisserie Chicken Burritos

Yield: 8 Chicken Burritos
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

High protein burritos filled with pulled rotisserie chicken, onions and peppers, corn, black beans, and a green chile cottage cheese sauce.


  • 1 pound Pulled Rotisserie Chicken
  • 14 oz (3 cups) Frozen Onions and Peppers*
  • 15 oz can Black Beans, drained and rinsed
  • 1 cup (140g) Frozen Fire Roasted Corn
  • 8 Flour Protein Tortillas**

For the Cheese Sauce

  • 2 cups Low Fat Cottage Cheese
  • 4 oz Diced Green Chiles
  • 1 packet Taco Seasoning
  • 2 oz Colby Jack Cheese
  • 1-2 Tablespoons Water, as needed


  1. Add all the cheese sauce ingredients except the water to a food processor or blender. Blend until smooth, using a tablespoon or two of water if needed to thin the sauce to blend. Set aside.
  2. Heat a large pan over medium heat and add the frozen peppers and onions. Cook for 4-5 minutes to thaw before adding the pulled chicken, beans, and corn.
  3. Cook for another 2-3 minutes until everything is up to temperature.
  4. Remove the pan from the heat and add the cheese sauce, stirring everything together.
  5. Add 8 oz of the cheesy chicken mixture to each tortilla and tightly roll.
  6. Heat a griddle or nonstick skillet over medium heat to grill the burritos for 30-60 seconds per side until golden brown all around.


*I used Trader Joe's fire roasted onions and peppers but have used similar options from Kroger and Whole Foods in other recipes. If you can't find frozen, use about 3 cups of freshly diced onions and peppers.

**I used Counter protein tortillas, which have 200 calories, 11g protein, 23g carbs, and 6g fat each. (Disclaimer: I'm an investor in Counter.)

In case you want to use another tortilla options, the cheesy chicken mixture on its own has 2,020 calories, 223g protein, 190g carbs, 54g fiber, and 46g fat.

Nutrition Information:
Yield: 8 Serving Size: 1 chicken burrito
Amount Per Serving: Calories: 450Total Fat: 12gCarbohydrates: 47gFiber: 8gProtein: 39g

Want more kinda healthy recipes?

Follow me on Pinterest to see all of my recipes organized in one place with photos!

John Reed

Wednesday 24th of April 2024

Mason does it again! This was pretty easy to make, delicious, and filling.

Skip to Recipe