These High Protein Southwest Chicken Burritos are bright, colorful, and full of bold flavor. Smoky spiced chicken cooks with sweet corn, bell pepper, and black beans, then gets a squeeze of lime and fresh cilantro. A handful of pepper jack melts over the top before it all gets rolled up and toasted. Each burrito has about 43 grams of protein.
Why I Love This Recipe
I fell in love with Southwest flavors on a road trip through Arizona. Every little cafe seemed to have its own version of a chicken burrito with corn, beans, and lime. This is my healthy take on those memories. It is colorful, fresh, and so satisfying.
- Bold Southwest flavor: Smoky spices, sweet corn, and a squeeze of lime.
- Lots of protein and fiber: About 43 grams of protein and 17 grams of fiber.
- Colorful veggies: Red pepper, corn, and black beans in every bite.
- One pan: The whole filling cooks in a single skillet.
- Freezer friendly: Great for lunches all week.
What You’ll Need
- Servings: 6 burritos
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients:
- 1 1/2 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/4 tsp ground pepper
- 2 tbsp olive oil, divided
- 1 onion, diced
- 1 red bell pepper, diced
- 1 cup frozen corn kernels
- 1 can (15 oz) black beans, drained and rinsed
- 1 lime, juiced
- 1/4 cup chopped fresh cilantro
- 1 cup shredded reduced-fat pepper jack cheese
- 6 large (10-inch) high-protein flour tortillas
Tools You Need
- Large nonstick skillet (12-inch) with high sides
- Glass mixing bowl
- Wooden spoon
- Spatula
- Wooden cutting board
- Sharp knife
- Citrus juicer
- Measuring cups and spoons
How to Make High Protein Southwest Chicken Burritos
Here is how to make these colorful burritos step by step.
Step 1: Season the Chicken
Put 1 1/2 lb chicken breast pieces in a glass bowl.
Add 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/4 tsp ground pepper.
Toss until every piece is coated.
Step 2: Cook the Chicken
Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat.
Add the chicken in a single layer.
Cook for 6 to 8 minutes, stirring a few times, until browned and the chicken reaches 165°F (74°C).
Move the chicken to a plate.
Step 3: Cook the Veggies
Add the remaining 1 tbsp olive oil to the skillet.
Add 1 onion, diced and 1 red bell pepper, diced.
Cook for 4 minutes, until softened.
Stir in 1 cup frozen corn kernels and cook for 2 to 3 minutes, until the corn is warm and lightly golden.
Step 4: Add the Beans and Chicken
Add 1 can (15 oz) black beans, drained and rinsed.
Return the chicken to the skillet.
Squeeze in the juice of 1 lime and stir well.
Cook for 2 minutes, until everything is warm.
Turn off the heat and stir in 1/4 cup chopped fresh cilantro.
Step 5: Fill the Tortillas
Warm the 6 high-protein flour tortillas in the microwave for 20 to 30 seconds.
Lay one tortilla flat on a wooden cutting board.
Spoon about 3/4 cup of the filling just below the center.
Top with a little of the 1 cup shredded pepper jack cheese.
Repeat with the rest of the tortillas, filling, and cheese.
Step 6: Roll the Burritos
Fold the bottom of the tortilla over the filling.
Fold in both sides and roll up tightly.
Place each burrito seam-side down.
Step 7: Toast the Burritos
Wipe the skillet clean and set it over medium heat.
Add the burritos seam-side down.
Cook for 2 to 3 minutes per side, until golden and the cheese is melted.
Step 8: Serve
Cut each burrito in half on a diagonal.
Serve with guacamole, chunky salsa, and lime wedges on the side.
Why This Recipe Works (Quick Science)
Coating the chicken in spices before it hits the pan lets the spices toast right on the meat. The heat browns the chicken and the spices together, building a deep, smoky crust.
Cooking the chicken and veggies separately keeps the pan hot. If everything goes in at once, the veggies release water and the chicken steams instead of browning.
Lime juice goes in at the end because heat dulls its fresh flavor. Its acid brightens the beans and corn and balances the rich, melty cheese.
Common Mistakes to Avoid
- Not rinsing the beans: The canned liquid is salty and starchy and makes the filling muddy.
- Crowding the pan: Cook the chicken in a single layer so it browns.
- Adding lime too early: Add it at the end for the freshest flavor.
- Overfilling: About 3/4 cup filling is plenty for a 10-inch tortilla.
- Skipping the toast: It seals the seam and adds crunch.
What to Serve With High Protein Southwest Chicken Burritos
- Chunky guacamole
- Chunky red salsa
- Lime wedges
- A crunchy cabbage slaw
- Cilantro lime cauliflower rice
Leftovers and Storage
- Fridge: Wrap and keep for up to 4 days.
- Freezer: Wrap in plastic wrap, then foil, and freeze for up to 3 months.
- Reheat: Microwave for 1 to 2 minutes (2 to 3 from frozen), then crisp in a skillet.
Macros Information
These are estimates per burrito, based on 6 burritos:
- Calories: 425
- Protein: 43g
- Carbohydrates: 40g
- Fat: 14g
- Saturated Fat: 4g
- Fiber: 17g
- Sugar: 4g
- Sodium: 920mg
Numbers will change based on the brands you use.
Frequently Asked Questions (FAQ)
Q: Can I use fresh corn?
A: Yes. Cut the kernels from 2 ears of corn and cook them the same way.
Q: Can I use pinto beans?
A: Sure. Pinto beans work just as well as black beans.
Q: Is pepper jack spicy?
A: It has a mild kick. Use reduced-fat Monterey Jack or cheddar for no heat.
Q: Can I add rice?
A: Yes. Stir 1 cup cooked brown rice into the filling with the beans.
Q: Can I make this in the oven?
A: Yes. Bake the rolled burritos seam-side down at 400°F (200°C) for 12 to 15 minutes.
Q: Can I use rotisserie chicken?
A: Yes. Toss 4 cups chopped rotisserie chicken with the spices and add it in step 4.
Q: How do I keep them from getting soggy?
A: Drain the beans well and let the filling cool a few minutes before rolling.
Q: Can I make the filling ahead?
A: Yes. Keep it in the fridge for up to 4 days.
Final Thoughts
These High Protein Southwest Chicken Burritos are fresh, smoky, and packed with color and protein. They are a fun way to switch up your weekly meal prep. Make a batch and leave a comment telling me your favorite topping. Happy cooking!