Ingredients
Chicken Burritos Filling
- 2 tablespoons extra-virgin olive oil
- 1/2 large white onion, diced (about 1 1/4 cups)
- 1 red bell pepper, chopped (about 1 cup)
- 4 large cloves garlic, crushed
- 4 cups baby spinach, coarsely chopped
- 4 cups shredded rotisserie chicken
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon Mexican oregano
- 1/2 teaspoon black pepper
- 1/2 cup salsa verde (green salsa)
- 3 tablespoons minced fresh cilantro
- 3/4 teaspoon fresh lime zest
Burrito Assembly
- 6 10-inch soft flour tortillas
- 8 ounces Monterey Jack cheese, shredded
High Protein Cilantro Lime Crema
- 1 1/4 cups 4% cottage cheese
- 1/4 cup full-fat sour cream (or Greek yogurt)
- 1 tablespoon fresh lime juice
- 1 large clove garlic, crushed
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 3/4 teaspoon fresh lime zest
- 2 tablespoons minced fresh cilantro
Instructions
- Prepare the filling: Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add diced onion and chopped red bell pepper and cook for about 5 minutes until starting to soften, stirring occasionally. Add crushed garlic and chopped baby spinach; cook for approximately 1 minute until garlic is fragrant and spinach is wilted, stirring frequently. Stir in shredded rotisserie chicken along with chili powder, garlic powder, onion powder, ground cumin, salt, Mexican oregano, and black pepper; cook for 1 more minute. Mix in salsa verde, minced cilantro, and fresh lime zest. Remove from heat.
- Assemble the burritos: Lay one 10-inch soft flour tortilla on a flat surface. Place approximately 1 cup (1/6 of the filling) across the bottom third of the tortilla, leaving space around edges for folding. Sprinkle about 1/6 of the shredded Monterey Jack cheese on top of the filling. Fold both sides of the tortilla inward over the filling, then fold up the bottom third and roll tightly. Repeat this process to assemble all six burritos.
- Toast the burritos: Preheat a large skillet over medium heat. Place rolled burritos seam-side down and cook for 3 to 5 minutes, turning occasionally, until the tortillas are golden and burritos are warmed through. If necessary, cook in batches to avoid overcrowding.
- Make the cilantro lime crema: In a blender or food processor, combine cottage cheese, sour cream (or Greek yogurt), fresh lime juice, crushed garlic, garlic powder, onion powder, ground cumin, salt, black pepper, and fresh lime zest. Blend until smooth. Add minced fresh cilantro and pulse a few times to combine evenly.
- Serve: Plate the warm chicken burritos and serve with the high protein cilantro lime crema on the side for dipping. Enjoy!
Notes
- Use shredded rotisserie chicken for convenience, or substitute with cooked shredded chicken breast or thigh meat.
- If you prefer a spicier kick, increase the chili powder or add cayenne pepper.
- To soften the flour tortillas before rolling, warm them wrapped in a damp paper towel in the microwave for 20-30 seconds or heat briefly in a dry skillet.
- Leftover burritos can be wrapped individually and refrigerated for up to 4 days or frozen for longer storage.
- The cilantro lime crema can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
