Traditional Mexican queso uses zero thickeners—American versions need cornstarch because our cheese lacks the right protein structure.
High Protein Queso Chicken & Rice Burritos
Get ready to fuel your day with these mouthwatering High Protein Queso Chicken & Rice Burritos! Packed with tender chicken, zesty queso, and wholesome rice, each burrito delivers a satisfying 493 calories and a whopping 52g of protein. Perfect for meal prep, these tasty bundles are your new go-to for a quick, delicious, and energizing bite!
Prep
15
min
Cook
30
min
Serves
10
people
Level
intermediate
📝 Ingredients
Serves 10🥬Fresh Produce(1)
- Cilantro (optional)optional
🥩Meat & Seafood(1)
- 1.5KG Thinly Sliced Chicken Breast (raw weight) (3.3 lbs)
🥛Dairy & Eggs(5)
- 80g Light Cheddar Cheese (2.82 oz)
- 2 Tbsp Cheddar Cheese Powder (Brand; Hoosier Hill Farm - can be substituted for grated cheddar cheese or nutritional yeast) (30 ml)grated cheddar cheese or nutritional yeast
- 400g Low Fat Cottage Cheese (14.1 oz)
- 40g Light Grated Cheddar Cheese (Dairyworks Natural Cheddar Cheese) (1.41 oz)
- 80g Nacho Cheese Sauce (per burrito - Rico’s Gourmet Nacho Cheese Sauce) (2.82 oz)Rico’s Gourmet Nacho Cheese Sauce
🫙Pantry Staples(3)
- 1 Tsp Olive Oil (5 ml)
- 10 Warm Tortillas (Mission Carb Balance Tortillas)
- 100g Cooked White Rice (per burrito) (3.53 oz)
🧂Spices & Seasonings(1)
- 1/2 Packet Low Sodium Taco Seasoning Mix
📦Other(2)
- 200g Red Enchilada Sauce (7.06 oz)
- 200g Pico De Gallo (diced tomatoes, diced red onion, diced jalapeños, squeeze of lime juice, salt & pepper) (7.06 oz)
👨🍳 Instructions
- 1
Start by grabbing your thinly sliced chicken, add some low-sodium taco seasoning with olive oil, mix and air fry or pan fry.
- 2
Add cottage cheese to a blender cup along with red enchilada sauce, cheddar cheese powder, or grated cheddar cheese, and blend until smooth and creamy.
- 3
Dice the cooked chicken and combine it with the queso, along with pico, light cheddar cheese, and mix well.
- 4
Grab a warm tortilla, add some cooked white rice with nacho cheese sauce, some cilantro, and equally distribute the queso chicken filling.
- 5
Roll it up tightly, toast it, and repeat the process for the other nine burritos.
- 6
Wrap them up and store in the fridge or freezer, and reheat when ready to eat.
💡 Pro Tips
- ✓Air fry the seasoned chicken at 400°F for 6-8 minutes instead of pan frying to reduce oil absorption by 75% while maintaining protein density at 25-30g per serving.technique400°F for 6-8 minutes
- ✓Blend cottage cheese with enchilada sauce in a 2:1 ratio and strain through fine mesh to eliminate curds, creating a smooth queso that won't separate when reheated.technique2:1 ratio
- ✓Cool the chicken mixture to 140°F before assembling burritos because hot filling creates steam that makes tortillas soggy and compromises structural integrity.timing140°F
- ✓Toast assembled burritos seam-side down for 2-3 minutes at medium heat to create a moisture barrier that prevents filling from leaking during storage and reheating.technique2-3 minutes
- ✓Wrap frozen burritos in damp paper towel and microwave at 50% power for 3-4 minutes, then finish at full power for 30 seconds to ensure even reheating without dried edges.timing50% power for 3-4 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
10
people
Level
intermediate
Share this recipe
Traditional Mexican queso uses zero thickeners—American versions need cornstarch because our cheese lacks the right protein structure.
High Protein Queso Chicken & Rice Burritos
Get ready to fuel your day with these mouthwatering High Protein Queso Chicken & Rice Burritos! Packed with tender chicken, zesty queso, and wholesome rice, each burrito delivers a satisfying 493 calories and a whopping 52g of protein. Perfect for meal prep, these tasty bundles are your new go-to for a quick, delicious, and energizing bite!
📝 Ingredients
Serves 10🥬Fresh Produce(1)
- Cilantro (optional)optional
🥩Meat & Seafood(1)
- 1.5KG Thinly Sliced Chicken Breast (raw weight) (3.3 lbs)
🥛Dairy & Eggs(5)
- 80g Light Cheddar Cheese (2.82 oz)
- 2 Tbsp Cheddar Cheese Powder (Brand; Hoosier Hill Farm - can be substituted for grated cheddar cheese or nutritional yeast) (30 ml)grated cheddar cheese or nutritional yeast
- 400g Low Fat Cottage Cheese (14.1 oz)
- 40g Light Grated Cheddar Cheese (Dairyworks Natural Cheddar Cheese) (1.41 oz)
- 80g Nacho Cheese Sauce (per burrito - Rico’s Gourmet Nacho Cheese Sauce) (2.82 oz)Rico’s Gourmet Nacho Cheese Sauce
🫙Pantry Staples(3)
- 1 Tsp Olive Oil (5 ml)
- 10 Warm Tortillas (Mission Carb Balance Tortillas)
- 100g Cooked White Rice (per burrito) (3.53 oz)
🧂Spices & Seasonings(1)
- 1/2 Packet Low Sodium Taco Seasoning Mix
📦Other(2)
- 200g Red Enchilada Sauce (7.06 oz)
- 200g Pico De Gallo (diced tomatoes, diced red onion, diced jalapeños, squeeze of lime juice, salt & pepper) (7.06 oz)
👨🍳 Instructions
- 1
Start by grabbing your thinly sliced chicken, add some low-sodium taco seasoning with olive oil, mix and air fry or pan fry.
- 2
Add cottage cheese to a blender cup along with red enchilada sauce, cheddar cheese powder, or grated cheddar cheese, and blend until smooth and creamy.
- 3
Dice the cooked chicken and combine it with the queso, along with pico, light cheddar cheese, and mix well.
- 4
Grab a warm tortilla, add some cooked white rice with nacho cheese sauce, some cilantro, and equally distribute the queso chicken filling.
- 5
Roll it up tightly, toast it, and repeat the process for the other nine burritos.
- 6
Wrap them up and store in the fridge or freezer, and reheat when ready to eat.
💡 Pro Tips
- ✓Air fry the seasoned chicken at 400°F for 6-8 minutes instead of pan frying to reduce oil absorption by 75% while maintaining protein density at 25-30g per serving.technique400°F for 6-8 minutes
- ✓Blend cottage cheese with enchilada sauce in a 2:1 ratio and strain through fine mesh to eliminate curds, creating a smooth queso that won't separate when reheated.technique2:1 ratio
- ✓Cool the chicken mixture to 140°F before assembling burritos because hot filling creates steam that makes tortillas soggy and compromises structural integrity.timing140°F
- ✓Toast assembled burritos seam-side down for 2-3 minutes at medium heat to create a moisture barrier that prevents filling from leaking during storage and reheating.technique2-3 minutes
- ✓Wrap frozen burritos in damp paper towel and microwave at 50% power for 3-4 minutes, then finish at full power for 30 seconds to ensure even reheating without dried edges.timing50% power for 3-4 minutes