Mission-style burritos were invented in 1961 San Francisco, not Mexico—aluminum foil wrapping was the game-changing innovation.
Cheddar Chicken Bacon Burritos
Get ready to indulge in these mouthwatering cheddar chicken bacon burritos, bursting with zesty jalapeño goodness! Each bite is a delightful fusion of savory chicken, crispy bacon, and creamy cheddar, all wrapped up in a warm tortilla. Perfect for a quick dinner or a tasty lunch, these burritos are sure to become a family favorite!
Prep
15
min
Cook
30
min
Serves
6
people
Level
intermediate
📝 Ingredients
Serves 6🥩Meat & Seafood(2)
- 6 slices center cut bacon
- 2 lbs chicken breast or thigh (boneless, skinless) (907 g)
🥛Dairy & Eggs(4)
- 80g reduced-fat cheddar cheese (shredded) (2.82 oz)
- 100g 1/3 reduced-fat cream cheese (3.53 oz)
- 200g nonfat Greek yogurt (7.06 oz)
- 100g fat-free mozzarella cheese (shredded) (3.53 oz)
🧂Spices & Seasonings(4)
- 1 tsp chili powder (5 ml)
- 1 tsp cumin (5 ml)
- 1 tsp garlic powder (5 ml)
- Salt and pepper to taste
📦Other(2)
- Optional: diced jalapeños for heat (fresh or pickled)optional
- 6 large Xtreme Wellness wraps
👨🍳 Instructions
- 1
Preheat oven to 400°F (204°C). Lay 6 slices of center cut bacon on a baking sheet lined with parchment. Bake for 15–20 minutes, or until crispy. Remove, let cool, and chop into small pieces. Set aside.
- 2
Season chicken generously with cumin, garlic powder, chili powder, salt, and pepper. Pan sear in a large skillet with a little oil over medium-high heat until browned (about 5–6 minutes). Transfer to a baking dish and finish in the oven at 400°F for 10–12 minutes, or until internal temp reaches 165°F.
- 3
In a bowl, combine cream cheese and nonfat Greek yogurt. Optional: add chopped jalapeños to taste. Mix until smooth. Then fold in cooked chicken, chopped bacon, cheddar, and mozzarella cheeses.
- 4
Lay out 6 Xtreme Wellness wraps. Evenly divide the chicken popper mixture onto each wrap (about ~1 cup per wrap). Roll burrito-style (fold in sides, then roll tightly).
- 5
Optional: Lightly toast each burrito in a pan seam-side down for crispness. Let cool and wrap each burrito in foil or plastic wrap.
💡 Pro Tips
- ✓Cook bacon at exactly 400°F instead of higher temps to render fat slowly and evenly, preventing burnt edges while achieving uniform crispiness throughout the strip.technique400°F
- ✓Let cream cheese sit at room temperature for 30-45 minutes before mixing to prevent lumps, as cold cream cheese won't incorporate smoothly and creates a grainy texture.timing30-45 minutes
- ✓Use a 2:1 ratio of sharp cheddar to mozzarella because sharp cheddar provides flavor intensity while mozzarella adds the stretchy melt factor needed for burrito cohesion.ingredient2:1 ratio
- ✓Toast burritos seam-side down for exactly 2-3 minutes over medium heat to create a seal through Maillard reaction browning, preventing unrolling during storage.technique2-3 minutes
- ✓Cool burritos completely to room temperature (20-25 minutes) before wrapping to prevent condensation buildup that makes tortillas soggy during storage.timing20-25 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
6
people
Level
intermediate
Share this recipe
Mission-style burritos were invented in 1961 San Francisco, not Mexico—aluminum foil wrapping was the game-changing innovation.
Cheddar Chicken Bacon Burritos
Get ready to indulge in these mouthwatering cheddar chicken bacon burritos, bursting with zesty jalapeño goodness! Each bite is a delightful fusion of savory chicken, crispy bacon, and creamy cheddar, all wrapped up in a warm tortilla. Perfect for a quick dinner or a tasty lunch, these burritos are sure to become a family favorite!
📝 Ingredients
Serves 6🥩Meat & Seafood(2)
- 6 slices center cut bacon
- 2 lbs chicken breast or thigh (boneless, skinless) (907 g)
🥛Dairy & Eggs(4)
- 80g reduced-fat cheddar cheese (shredded) (2.82 oz)
- 100g 1/3 reduced-fat cream cheese (3.53 oz)
- 200g nonfat Greek yogurt (7.06 oz)
- 100g fat-free mozzarella cheese (shredded) (3.53 oz)
🧂Spices & Seasonings(4)
- 1 tsp chili powder (5 ml)
- 1 tsp cumin (5 ml)
- 1 tsp garlic powder (5 ml)
- Salt and pepper to taste
📦Other(2)
- Optional: diced jalapeños for heat (fresh or pickled)optional
- 6 large Xtreme Wellness wraps
👨🍳 Instructions
- 1
Preheat oven to 400°F (204°C). Lay 6 slices of center cut bacon on a baking sheet lined with parchment. Bake for 15–20 minutes, or until crispy. Remove, let cool, and chop into small pieces. Set aside.
- 2
Season chicken generously with cumin, garlic powder, chili powder, salt, and pepper. Pan sear in a large skillet with a little oil over medium-high heat until browned (about 5–6 minutes). Transfer to a baking dish and finish in the oven at 400°F for 10–12 minutes, or until internal temp reaches 165°F.
- 3
In a bowl, combine cream cheese and nonfat Greek yogurt. Optional: add chopped jalapeños to taste. Mix until smooth. Then fold in cooked chicken, chopped bacon, cheddar, and mozzarella cheeses.
- 4
Lay out 6 Xtreme Wellness wraps. Evenly divide the chicken popper mixture onto each wrap (about ~1 cup per wrap). Roll burrito-style (fold in sides, then roll tightly).
- 5
Optional: Lightly toast each burrito in a pan seam-side down for crispness. Let cool and wrap each burrito in foil or plastic wrap.
💡 Pro Tips
- ✓Cook bacon at exactly 400°F instead of higher temps to render fat slowly and evenly, preventing burnt edges while achieving uniform crispiness throughout the strip.technique400°F
- ✓Let cream cheese sit at room temperature for 30-45 minutes before mixing to prevent lumps, as cold cream cheese won't incorporate smoothly and creates a grainy texture.timing30-45 minutes
- ✓Use a 2:1 ratio of sharp cheddar to mozzarella because sharp cheddar provides flavor intensity while mozzarella adds the stretchy melt factor needed for burrito cohesion.ingredient2:1 ratio
- ✓Toast burritos seam-side down for exactly 2-3 minutes over medium heat to create a seal through Maillard reaction browning, preventing unrolling during storage.technique2-3 minutes
- ✓Cool burritos completely to room temperature (20-25 minutes) before wrapping to prevent condensation buildup that makes tortillas soggy during storage.timing20-25 minutes