These High-Protein Buffalo Chicken Burritos are spicy, cheesy, creamy, and seriously filling. Each burrito is packed with shredded buffalo chicken, brown rice, veggies, melted cheese, and a cool Greek yogurt ranch sauce. They are easy to meal prep and have about 50 grams of protein per burrito.
Servings: 6 large burritos
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Why I Love This Recipe
Buffalo chicken is one of those meals I can make again and again. The spicy sauce, creamy dressing, and melted cheese just work together.
These burritos turn those flavors into a full, filling meal. I especially like using shredded chicken because the thin pieces grab onto the buffalo sauce. That means you get plenty of flavor in every bite instead of big pieces of plain chicken hiding inside the tortilla.
The vegetables add a little crunch and sweetness. Brown rice makes the burritos hearty, and the final skillet toast gives the tortillas that golden, crisp finish.
- About 50 grams of protein per burrito
- Lots of juicy shredded buffalo chicken in every serving
- Ready in about 30 minutes
- Great for leftover or rotisserie chicken breast
- Creamy without using a lot of butter
- Easy to make ahead for meal prep
- Crispy outside with a warm, cheesy center
What You’ll Need
- 1 tablespoon avocado oil
- 1 small onion, finely chopped
- 1 cup carrots, finely chopped
- 1 cup celery, finely chopped
- 1/4 teaspoon salt
- 1 1/2 pounds cooked chicken breast, shredded
- 1/2 cup Frank’s Original Hot Sauce
- 1 tablespoon unsalted butter, melted
- 1 cup plain nonfat Greek yogurt, divided
- 2 teaspoons ranch seasoning
- 6 large 10-inch high-protein flour tortillas
- 1 1/2 cups cooked and cooled brown rice
- 6 ounces reduced-fat Monterey Jack cheese, shredded
- Cooking spray, as needed
How to Make High-Protein Buffalo Chicken Burritos
Step 1: Cook the Vegetables
Heat 1 tablespoon avocado oil in a large non-stick skillet over medium-high heat.
Add 1 small finely chopped onion, 1 cup finely chopped carrots, 1 cup finely chopped celery, and 1/4 teaspoon salt.
Cook for 6 to 8 minutes, stirring often. The onion should become soft and almost clear. The carrots and celery should be tender but still have a little bite.
Step 2: Make the Shredded Buffalo Chicken
Add 1 1/2 pounds shredded cooked chicken breast to the cooked vegetables.
Pour in 1/2 cup Frank’s Original Hot Sauce and 1 tablespoon melted unsalted butter.
Stir well so the thin strands of shredded chicken and all the vegetables are coated in the buffalo sauce. Cook for about 2 minutes, stirring often, just until everything is hot.
Remove the skillet from the heat and let it cool for about 2 minutes.
Add 1/2 cup plain nonfat Greek yogurt and stir until the shredded chicken is coated in a thick, creamy orange buffalo sauce. Do not put the skillet back over high heat after adding the yogurt.
Step 3: Make the Greek Yogurt Ranch
Put the remaining 1/2 cup plain nonfat Greek yogurt in a small bowl.
Add 2 teaspoons ranch seasoning and stir until smooth and creamy.
Set the sauce aside for serving with the finished burritos.
Step 4: Fill the Burritos
Lay 6 large 10-inch high-protein flour tortillas flat.
Divide 1 1/2 cups cooked and cooled brown rice evenly between them, using 1/4 cup brown rice per tortilla.
Divide all of the shredded buffalo chicken and vegetable filling evenly between the six tortillas.
Sprinkle 6 ounces shredded reduced-fat Monterey Jack cheese over the filling, using 1 ounce per burrito.
Keep the filling in a thick line through the middle of each tortilla. Leave enough open space around the edges for folding.
Step 5: Roll the Burritos
Fold the left and right sides of each tortilla inward.
Bring the bottom edge up and over the filling. Hold the shredded chicken filling firmly in place and roll the tortilla forward until it is tightly closed.
Place each burrito seam-side down.
Repeat until all 6 burritos are wrapped.
Step 6: Toast the Burritos
Wipe the skillet clean and lightly coat it with cooking spray.
Heat the skillet over medium heat.
Place the burritos seam-side down in the hot skillet. Work in batches if needed so the burritos are not crowded.
Cook for about 2 minutes per side. Turn them carefully and continue cooking until the tortillas have golden-brown, crisp spots and the Monterey Jack cheese inside has melted.
Step 6 AI Image Prompt: Ultra close-up food photography of a large non-stick skillet fully visible and not cropped out as the main object, lightly coated with cooking spray and holding rolled High-Protein Buffalo Chicken Burritos made with six 10-inch high-protein flour tortillas filled with 1 1/2 cups cooked brown rice, creamy filling made from 1 1/2 pounds cooked chicken breast shredded into moist thin strands, 1 tablespoon avocado oil, 1 small finely chopped softened onion, 1 cup finely chopped softened carrots, 1 cup finely chopped softened celery, 1/4 teaspoon salt, 1/2 cup Frank’s Original Hot Sauce, 1 tablespoon melted unsalted butter, 1/2 cup plain nonfat Greek yogurt, and 6 ounces shredded reduced-fat Monterey Jack cheese, burritos browning seam-side down with crisp golden-brown toasted spots, cheese inside visibly melted at the ends, spatula beside one burrito, a straight 90-degree top-down shot with no tilt, captured directly overhead, on a modern stainless steel gas stove, soft natural lighting.
Step 7: Rest, Cut, and Serve
Move all 6 toasted burritos to a large round serving plate.
Let them rest for 2 minutes so the hot filling and melted cheese can settle.
Cut each burrito in half.
Serve with the 1/2 cup Greek yogurt ranch sauce from Step 3 for dipping.
Why This Recipe Works (Quick Science)
Shredded chicken works especially well with buffalo sauce because it has lots of surface area. The sauce can coat the thin strands instead of sitting only on the outside of large pieces.
Chicken breast provides most of the protein. Greek yogurt, high-protein tortillas, and Monterey Jack add even more.
The Greek yogurt also makes the buffalo filling creamy with less butter. Adding it after the skillet comes off direct heat helps keep it smooth.
Brown rice absorbs some of the flavorful sauce while making each burrito more filling.
Finally, toasting the wrapped burritos dries and browns the outside of the tortillas. This creates a crisp shell while warming the filling and melting the cheese.
Pro Tips
- Shred the cooked chicken while it is still slightly warm. It pulls apart more easily.
- Keep the chicken in thin, bite-size strands so the buffalo sauce coats it evenly.
- Do not boil the filling after adding the Greek yogurt. High heat can cause it to separate.
- Do not overfill the tortillas. Leaving room around the edges makes them much easier to roll.
- Put each burrito seam-side down in the skillet first. This helps seal the fold.
Macros Information
The exact numbers depend on your tortilla, chicken, and cheese brands. Using a high-protein tortilla with about 10 grams of protein, 1 burrito with its share of Greek yogurt ranch sauce has approximately:
- Calories: 550–600
- Protein: 48–52 grams
- Carbohydrates: 50–60 grams
- Fat: 17–21 grams
- Fiber: 8–12 grams
For exact macros, use the nutrition labels from your ingredients and divide the full recipe totals by six.
Tools You’ll Need
- Large non-stick skillet
- Spatula
- Chef’s knife
- Cutting board
- Small mixing bowl
- Measuring cups
- Measuring spoons
- Spoon
- Cooking spray
- Large round serving plate
- Small round dipping bowl
Common Mistakes
- Using dry shredded chicken: Moist cooked chicken breast gives you a much better filling. Very dry chicken can soak up the sauce and still taste tough.
- Making the chicken strands too long: Smaller strands are easier to spread evenly and keep inside the burrito.
- Boiling the Greek yogurt: Stir it in after removing the skillet from direct heat.
- Overfilling the tortillas: Too much filling can cause the tortilla to split.
- Starting with stiff tortillas: Warm them briefly if needed so they fold without cracking.
- Skipping the skillet toast: Toasting gives you the crisp outside and helps warm the entire burrito.
Substitutions and Variations
- Use shredded rotisserie chicken breast for an easy shortcut.
- Use white rice instead of brown rice.
- Use reduced-fat cheddar or pepper Jack instead of Monterey Jack.
- Choose a milder buffalo sauce for less heat.
- Add chopped jalapeños if you want more heat.
- Use whole-wheat high-protein tortillas if you like them.
- Add a little chopped green onion before rolling for extra fresh flavor.
- Leave out the rice and add more vegetables for a lower-carb filling.
Make-Ahead Tips
The shredded buffalo chicken filling can be made up to 3 days ahead. Let it cool and store it in an airtight container in the refrigerator.
The brown rice can also be cooked ahead.
Make the Greek yogurt ranch sauce ahead and keep it covered in the refrigerator.
You can assemble the burritos ahead of time once all the ingredients have cooled. Keep them covered in the refrigerator and toast them when you are ready to eat.
What to Serve With
- Carrot sticks
- Celery sticks
- Simple green salad
- Corn salad
- Fresh tomato salsa
- Sliced avocado
- Extra Greek yogurt ranch sauce
- Fresh fruit
Cool and crunchy sides are especially good with the warm buffalo chicken.
Leftovers and Storage
Let leftover burritos cool before storing them.
Place them in an airtight container or wrap them separately. Refrigerate for up to 3 days.
To reheat, microwave a burrito until the filling is hot. Then toast it in a dry skillet for about 1 minute per side to bring back the crisp outside.
You can also freeze the burritos for up to 2 months. Let all the ingredients cool before assembling, wrap each burrito tightly, and freeze.
For the best texture, thaw frozen burritos overnight in the refrigerator before reheating.
Keep the Greek yogurt ranch sauce separate.
FAQ
Q: Can I use rotisserie chicken?
A: Yes. Shredded rotisserie chicken breast works very well. Measure 1 1/2 pounds of cooked shredded chicken for the recipe.
Q: How finely should I shred the chicken?
A: Use thin, bite-size strands. They should be small enough to mix evenly with the vegetables and buffalo sauce but not so fine that the chicken becomes mushy.
Q: Can I make the burritos less spicy?
A: Yes. Use a mild buffalo sauce or reduce the amount slightly. The Greek yogurt also helps soften the heat.
Q: Why is Greek yogurt added after cooking?
A: Very high heat can make Greek yogurt separate. Taking the skillet off direct heat first helps the yogurt stay thick and creamy.
Q: Can I use freshly cooked brown rice?
A: Yes. Let it cool before filling the tortillas. Very hot, steamy rice can make the tortillas soft and wet.
Q: Can I leave out the rice?
A: Yes. The burritos will be smaller, but you can leave out the rice or replace it with cauliflower rice.
Q: How do I keep the burritos from opening?
A: Keep the filling away from the edges, fold both sides inward, and roll tightly. Put the seam side into the hot skillet first.
Q: Can I freeze these burritos?
A: Yes. Cool the filling first, assemble the burritos, wrap each one tightly, and freeze for up to 2 months. Keep the Greek yogurt ranch sauce separate.
Final Thoughts
These High-Protein Buffalo Chicken Burritos have everything I want in an easy meal: juicy shredded chicken, spicy buffalo flavor, tender vegetables, brown rice, creamy sauce, and melted cheese wrapped inside a crisp tortilla.
They are filling, easy to prep, and give you about 50 grams of protein per burrito. Serve them hot with the cool Greek yogurt ranch sauce, and leave a comment to share how yours turned out.