Cheesy Rotisserie Chicken Burritos

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

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

5 from 2 votes

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: Chicken Burritos

Calories: 450kcal

Author: Mason Woodruff

Ingredients

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

Instructions

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.
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.
Cook for another 2-3 minutes until everything is up to temperature.
Remove the pan from the heat and add the cheese sauce, stirring everything together.
Add 8 oz of the cheesy chicken mixture to each tortilla and tightly roll.
Heat a griddle or nonstick skillet over medium heat to grill the burritos for 30-60 seconds per side until golden brown all around.

Notes

*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