High Protein Classic Tortilla Burrito

Fuel your day with this hearty and nutritious High Protein Classic Tortilla Burrito! Packed with tender spiced chicken breast, fluffy quinoa, and fiber-rich black beans, this recipe is a powerhouse of flavor and nutrition. Fresh red bell peppers and sautéed onions add a delightful crunch, while a creamy avocado-Greek yogurt sauce offers a tangy twist. Wrapped in wholesome whole-grain tortillas for a satisfying bite, this balanced burrito is perfect for meal prep or a quick, protein-packed dinner. Ready in under an hour, these burritos are not only easy to make but also customizable with your favorite garnishes like fresh cilantro and a squeeze of lime. Perfect for anyone looking for a healthier spin on a Mexican classic, this recipe is sure to be a crowd-pleaser.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces large whole-grain tortillas
• 2 pieces chicken breast
• 1 can black beans
• 1 cup quinoa
• 2 cups water
• 2 tablespoons olive oil
• 1 large red bell pepper
• 1 medium yellow onion
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 large avocado
• 0.5 cup Greek yogurt
• 0.5 cup fresh cilantro
• 1 piece lime

Directions

Step 1

Start by preparing the quinoa. Rinse 1 cup of quinoa under cold water and drain. In a saucepan, bring 2 cups of water to a boil, then add the quinoa. Cover and reduce heat to a simmer. Cook for about 15-20 minutes until all water is absorbed and quinoa is fluffy. Set aside.

Step 2

While the quinoa is cooking, season the chicken breasts with salt, black pepper, cumin, chili powder, and garlic powder.

Step 3

Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil. Once hot, add the chicken breasts and cook for about 6-7 minutes on each side or until fully cooked and golden brown. Remove from skillet, let them rest for a few minutes, then cut into strips or bite-sized pieces.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil. Dice the yellow onion and red bell pepper, then add them to the skillet. Sauté until they are soft, about 5 minutes.

Step 5

Drain and rinse the black beans. Add the beans to the skillet with the vegetables and cook for an additional 2-3 minutes to heat through.

Step 6

In a small bowl, mash the avocado and mix it with Greek yogurt. Squeeze the juice of half a lime into the mixture for an extra zing. Season with a pinch of salt.

Step 7

Assemble the burritos by laying a tortilla flat and spreading a spoonful of the avocado-yogurt mixture in the center. Add a scoop of quinoa, a portion of the chicken, and a mix of the black bean and vegetable sauté.

Step 8

Garnish with freshly chopped cilantro and a squeeze of lime juice. Fold the sides of the tortilla over the filling, roll from the bottom up, and serve warm.

Nutrition Facts

Serving size	(2281.6g)

Amount per serving	% Daily Value*
Calories	2847.9

Total Fat 102.8g	0%
Saturated Fat 15.2g	0%
Polyunsaturated Fat 7.5g
Cholesterol 210.3mg	0%
Sodium 7297.6mg	0%
Total Carbohydrate 342.8g	0%
Dietary Fiber 59.9g	0%
Total Sugars 22.8g
Protein 152.6g	0%

Vitamin D 0IU	0%
Calcium 663.2mg	0%
Iron 22.4mg	0%
Potassium 2961.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.8%

Protein: 21.0%

Carbs: 47.2%