Honey Chipotle Chicken Burritos
Get ready to savor these mouthwatering burritos packed with tender honey chipotle chicken that’s bursting with flavor! With a protein boost from black beans and a delightful kick from smoky spices, these wraps are not only perfect for meal prep but also a guaranteed crowd-pleaser. Roll them up for a quick lunch or a delicious dinner that everyone will love!
Prep
15
min
Cook
180
min
Serves
10
people
Level
beginner
📝 Ingredients
Serves 10🥬Fresh Produce(2)
- 4 Garlic Cloves (12g)
- 2 Tbsps Garlic Salt (30g) (30 ml)
🥩Meat & Seafood(1)
- 60oz Chicken Breast (1700g) (1.7 kg)
🥛Dairy & Eggs(3)
- 1 Cup Cottage Cheese (0% Fat) (225g) (240 ml)
- 0.5 Cup Fat Free Milk (120g) (120 ml)
- 5 Cups Fat Free Mozzarella (1.2 L)
🫙Pantry Staples(4)
- 1 Cup Dry Rice (180g) (240 ml)
- 3 Tbsps Honey (60g) (45 ml)
- 10 Low Calorie Tortillas
- 1 Cup Tomato Sauce (240g) (240 ml)
🧂Spices & Seasonings(1)
- 1 Tbsp Onion Powder (7g) (15 ml)
📦Other(1)
- 1 Can Chipotle Peppers (7oz) (200g) (198 g)
👨🍳 Instructions
- 1
Add 60 ounces of chicken breast to a slow cooker along with garlic salt, onion powder, one can of diced chipotle peppers, and a few tablespoons of honey. Mix well and cook on low for about three hours.
- 2
For the high protein sauce, combine cottage cheese, tomato sauce, a few chipotle peppers, garlic, garlic salt, fat-free milk, and a little honey. Blend until smooth and set aside.
- 3
Drain the liquid from the cooked chicken and shred it. Mix in the sauce and fresh chives.
- 4
Assemble the burritos with a low-calorie tortilla, cooked rice, one-tenth of the chicken mixture, and fat-free mozzarella. Roll into a burrito.
- 5
Wrap the burritos in aluminum foil and store in the freezer for up to three months. To reheat, wrap in a wet paper towel and microwave for 5-6 minutes, then toast in a pan to crisp.
💡 Pro Tips
- ✓Cook the chicken breast on low for 3 hours (185°F internal target range) rather than high heat, since slow denaturation of collagen into gelatin at lower temperatures keeps lean breast meat moist instead of squeezing out moisture through rapid protein contraction.timing185°F, 3 hours on low
- ✓Blend the cottage cheese sauce for a full 60-90 seconds on high speed to fully rupture the curd structure, since cottage cheese curds are casein protein clusters that need mechanical shear to break into a smooth, creamy emulsion instead of remaining grainy.equipment60-90 seconds high speed
- ✓Drain the slow cooker liquid completely before shredding the chicken, since the cooking liquid holds excess water that will make the burrito filling soggy and cause the tortilla to tear or become gummy during freezing and reheating.technique
- ✓Wrap frozen burritos in a wet paper towel before microwaving because the added surface moisture generates steam that rehydrates the tortilla's starches, preventing the leathery texture that occurs when frozen tortillas are microwaved dry.technique5-6 minutes microwave
- ✓Finish reheated burritos in a dry pan over medium heat for 2-3 minutes per side to re-crisp the tortilla exterior, since the Maillard reaction and moisture evaporation only occur above 300°F, which the microwave step alone cannot achieve.equipment300°F+, 2-3 min per side
Share this recipe
Prep
15
min
Cook
180
min
Serves
10
people
Level
beginner
Share this recipe
Honey Chipotle Chicken Burritos
Get ready to savor these mouthwatering burritos packed with tender honey chipotle chicken that’s bursting with flavor! With a protein boost from black beans and a delightful kick from smoky spices, these wraps are not only perfect for meal prep but also a guaranteed crowd-pleaser. Roll them up for a quick lunch or a delicious dinner that everyone will love!
📝 Ingredients
Serves 10🥬Fresh Produce(2)
- 4 Garlic Cloves (12g)
- 2 Tbsps Garlic Salt (30g) (30 ml)
🥩Meat & Seafood(1)
- 60oz Chicken Breast (1700g) (1.7 kg)
🥛Dairy & Eggs(3)
- 1 Cup Cottage Cheese (0% Fat) (225g) (240 ml)
- 0.5 Cup Fat Free Milk (120g) (120 ml)
- 5 Cups Fat Free Mozzarella (1.2 L)
🫙Pantry Staples(4)
- 1 Cup Dry Rice (180g) (240 ml)
- 3 Tbsps Honey (60g) (45 ml)
- 10 Low Calorie Tortillas
- 1 Cup Tomato Sauce (240g) (240 ml)
🧂Spices & Seasonings(1)
- 1 Tbsp Onion Powder (7g) (15 ml)
📦Other(1)
- 1 Can Chipotle Peppers (7oz) (200g) (198 g)
👨🍳 Instructions
- 1
Add 60 ounces of chicken breast to a slow cooker along with garlic salt, onion powder, one can of diced chipotle peppers, and a few tablespoons of honey. Mix well and cook on low for about three hours.
- 2
For the high protein sauce, combine cottage cheese, tomato sauce, a few chipotle peppers, garlic, garlic salt, fat-free milk, and a little honey. Blend until smooth and set aside.
- 3
Drain the liquid from the cooked chicken and shred it. Mix in the sauce and fresh chives.
- 4
Assemble the burritos with a low-calorie tortilla, cooked rice, one-tenth of the chicken mixture, and fat-free mozzarella. Roll into a burrito.
- 5
Wrap the burritos in aluminum foil and store in the freezer for up to three months. To reheat, wrap in a wet paper towel and microwave for 5-6 minutes, then toast in a pan to crisp.
💡 Pro Tips
- ✓Cook the chicken breast on low for 3 hours (185°F internal target range) rather than high heat, since slow denaturation of collagen into gelatin at lower temperatures keeps lean breast meat moist instead of squeezing out moisture through rapid protein contraction.timing185°F, 3 hours on low
- ✓Blend the cottage cheese sauce for a full 60-90 seconds on high speed to fully rupture the curd structure, since cottage cheese curds are casein protein clusters that need mechanical shear to break into a smooth, creamy emulsion instead of remaining grainy.equipment60-90 seconds high speed
- ✓Drain the slow cooker liquid completely before shredding the chicken, since the cooking liquid holds excess water that will make the burrito filling soggy and cause the tortilla to tear or become gummy during freezing and reheating.technique
- ✓Wrap frozen burritos in a wet paper towel before microwaving because the added surface moisture generates steam that rehydrates the tortilla's starches, preventing the leathery texture that occurs when frozen tortillas are microwaved dry.technique5-6 minutes microwave
- ✓Finish reheated burritos in a dry pan over medium heat for 2-3 minutes per side to re-crisp the tortilla exterior, since the Maillard reaction and moisture evaporation only occur above 300°F, which the microwave step alone cannot achieve.equipment300°F+, 2-3 min per side