Name: High Protein Low Calorie Cheesy Buffalo Chicken Burritos
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 2 cups cooked shredded chicken breast; 1/4 cup buffalo wing sauce (or adjust to taste); 1/2 cup plain nonfat Greek yogurt (or light ranch); 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon black pepper; 1/2 cup reduced-fat shredded cheddar or mozzarella cheese; 1/2 cup cooked cauliflower rice or brown rice (optional for bulk); 1/4 cup chopped green onions; 1/2 cup shredded romaine or iceberg lettuce (optional for crunch); 4 high-protein low-carb tortillas (e.g., Mission Carb Balance or similar)

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Why You’ll Love This Recipe

I love this recipe because it gives me everything I want in a burrito—melty cheese, zesty buffalo chicken, and that hearty bite—while keeping things light and macro-friendly. It’s simple to prep, great for meal planning, and totally customizable. Whether I’m watching calories or just want a high-protein lunch that actually tastes good, this recipe always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked shredded chicken breast
Greek yogurt (plain, non-fat)
Buffalo hot sauce
Reduced-fat shredded cheddar cheese
Low-calorie or high-protein tortillas
Garlic powder
Onion powder
Salt and pepper
Optional: chopped celery, green onions, lettuce

Directions

I start by mixing the shredded chicken with buffalo sauce, Greek yogurt, and a pinch of garlic and onion powder. I stir it well so every bite is creamy and spicy.
I warm my tortillas slightly so they’re pliable and easy to roll.
I lay out the tortilla and spoon on the buffalo chicken mixture.
I sprinkle on some reduced-fat cheddar cheese, and if I want extra crunch, I add chopped celery or lettuce.
I roll up the burrito tightly, folding in the sides to keep everything tucked in.
I toast the burrito in a dry pan or air fryer for a few minutes until the outside is golden and the cheese is melted inside.

Servings and timing

This recipe makes 4 burritos and takes about 25 minutes from start to finish—15 minutes for prep and 10 minutes for heating.

Variations

I sometimes add cooked rice or quinoa to make it more filling, or swap in low-fat cream cheese for an extra creamy texture. When I want more greens, I throw in spinach or shredded cabbage. For a smoky flavor twist, I use chipotle buffalo sauce. To boost the protein even more, I use protein wraps and double up on the chicken.

Storage/reheating

I store leftover burritos in foil or an airtight container in the fridge for up to 4 days. When I’m ready to eat, I reheat them in a skillet, air fryer, or microwave. If I’m meal prepping, I wrap them individually so they’re grab-and-go friendly. Toasting them before serving keeps the texture just right.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, I often use shredded rotisserie chicken to save time—it mixes perfectly with the buffalo sauce and yogurt.

What tortillas are best for high protein and low calorie?

I look for high-protein wraps made with whole grains or flax—they usually have fewer than 100 calories and more than 10g protein.

Can I freeze these burritos?

Absolutely. I wrap them in foil and store them in freezer bags. When I want one, I thaw overnight in the fridge and reheat until hot.

Is there a dairy-free option?

Yes, I skip the cheese or use dairy-free shredded cheese and substitute the Greek yogurt with a plant-based version.

How spicy is the buffalo sauce?

It depends on the brand I use. I usually start with a mild buffalo sauce and adjust the heat with more or less to taste.

Conclusion

These High Protein Low Calorie Cheesy Buffalo Chicken Burritos are one of my favorite meals to make when I want something bold, cheesy, and good for my goals. They’re quick, customizable, and totally satisfying. Whether I’m meal prepping or just need a clean, tasty lunch, these burritos hit the spot every time.

High Protein Low Calorie Cheesy Buffalo Chicken Burritos