Pizza Burrito Meal Prep
Get ready to elevate your meal prep game with these mouthwatering pizza burrito pockets! Stuffed with gooey mozzarella, savory pepperoni, and a zesty marinara sauce, these protein-packed delights are a fun twist on classic flavors. Perfect for busy weeks ahead, they’re easy to make and even easier to enjoy!
Prep
15
min
Cook
420
min
Serves
12
people
Level
beginner
📝 Ingredients
Serves 12🥬Fresh Produce(2)
- basil
- some more garlic
🥩Meat & Seafood(2)
- 4 pounds of chicken (1.81 kg)
- 100 grams of turkey pepperoni (0.22 lbs)
🥛Dairy & Eggs(3)
- 1/3 cream cheese (79.2 ml)
- 200 grams of light cheese (7.06 oz)
- some light provolone
🫙Pantry Staples(2)
- 70 grams of bone broth (2.47 oz)
- card balanced tortilla
🧂Spices & Seasonings(3)
- garlic powder
- Italian seasoning
- onion powder
📦Other(2)
- chili flakes
- 1.5 cups of pizza sauce (360 ml)
👨🍳 Instructions
- 1
Step 1, we're getting 4 pounds of chicken.
- 2
For the seasoning, we're doing basil, garlic powder, chili flakes, Italian seasoning, onion powder, and some more garlic.
- 3
Add 1.5 cups of pizza sauce right over the top, some bone broth, 70 grams, and 1/3 cream cheese.
- 4
Throw it in the slow cooker for 6-7 hours.
- 5
Once fully cooked, shred the chicken.
- 6
For the last 20 minutes, add 100 grams of turkey pepperoni and 200 grams of light cheese, cover it back up until everything is nice and melted.
- 7
Throw it in a card balanced tortilla with some light provolone.
💡 Pro Tips
- ✓Slow cook chicken at exactly 6 hours rather than 7 to maintain 165°F internal temp without overcooking - the extra hour breaks down proteins too much, creating mushy texture that won't hold in tortillas.timing6 hours at 165°F
- ✓Add cream cheese in the final 30 minutes instead of at the start because extended heat exposure causes proteins to separate and create grainy texture rather than smooth binding.techniqueFinal 30 minutes
- ✓Use 70g bone broth to 4 pounds chicken (1.75% ratio) to add collagen without creating excess moisture that makes tortillas soggy during storage.ingredient1.75% ratio
- ✓Cool filling to 40°F before assembling burritos because hot filling creates steam condensation that breaks down tortilla structure and causes tearing.technique40°F
- ✓Wrap assembled burritos individually in parchment paper before freezing to prevent ice crystal formation on tortillas, which causes cracking when reheated.equipmentIndividual wrapping
Share this recipe
Prep
15
min
Cook
420
min
Serves
12
people
Level
beginner
Share this recipe
Pizza Burrito Meal Prep
Get ready to elevate your meal prep game with these mouthwatering pizza burrito pockets! Stuffed with gooey mozzarella, savory pepperoni, and a zesty marinara sauce, these protein-packed delights are a fun twist on classic flavors. Perfect for busy weeks ahead, they’re easy to make and even easier to enjoy!
📝 Ingredients
Serves 12🥬Fresh Produce(2)
- basil
- some more garlic
🥩Meat & Seafood(2)
- 4 pounds of chicken (1.81 kg)
- 100 grams of turkey pepperoni (0.22 lbs)
🥛Dairy & Eggs(3)
- 1/3 cream cheese (79.2 ml)
- 200 grams of light cheese (7.06 oz)
- some light provolone
🫙Pantry Staples(2)
- 70 grams of bone broth (2.47 oz)
- card balanced tortilla
🧂Spices & Seasonings(3)
- garlic powder
- Italian seasoning
- onion powder
📦Other(2)
- chili flakes
- 1.5 cups of pizza sauce (360 ml)
👨🍳 Instructions
- 1
Step 1, we're getting 4 pounds of chicken.
- 2
For the seasoning, we're doing basil, garlic powder, chili flakes, Italian seasoning, onion powder, and some more garlic.
- 3
Add 1.5 cups of pizza sauce right over the top, some bone broth, 70 grams, and 1/3 cream cheese.
- 4
Throw it in the slow cooker for 6-7 hours.
- 5
Once fully cooked, shred the chicken.
- 6
For the last 20 minutes, add 100 grams of turkey pepperoni and 200 grams of light cheese, cover it back up until everything is nice and melted.
- 7
Throw it in a card balanced tortilla with some light provolone.
💡 Pro Tips
- ✓Slow cook chicken at exactly 6 hours rather than 7 to maintain 165°F internal temp without overcooking - the extra hour breaks down proteins too much, creating mushy texture that won't hold in tortillas.timing6 hours at 165°F
- ✓Add cream cheese in the final 30 minutes instead of at the start because extended heat exposure causes proteins to separate and create grainy texture rather than smooth binding.techniqueFinal 30 minutes
- ✓Use 70g bone broth to 4 pounds chicken (1.75% ratio) to add collagen without creating excess moisture that makes tortillas soggy during storage.ingredient1.75% ratio
- ✓Cool filling to 40°F before assembling burritos because hot filling creates steam condensation that breaks down tortilla structure and causes tearing.technique40°F
- ✓Wrap assembled burritos individually in parchment paper before freezing to prevent ice crystal formation on tortillas, which causes cracking when reheated.equipmentIndividual wrapping