Ingredients
Scale
- 2 cups shredded rotisserie chicken (skin removed)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup shredded Mexican blend cheese (or low-fat cheddar)
- 4 large high-protein or whole wheat tortillas
- 1/2 cup plain non-fat Greek yogurt
- 1/4 cup salsa (your choice of heat)
- 1 tablespoon taco seasoning
- 1 teaspoon lime juice
- 2 tablespoons fresh cilantro, chopped
- Optional: avocado slices or pickled jalapeños
Instructions
- In a large mixing bowl, combine the shredded rotisserie chicken, drained black beans, taco seasoning, and lime juice. Stir well to ensure the chicken is evenly coated with the spices. Add the Greek yogurt and salsa to the bowl. The Greek yogurt acts as a creamy binder while adding a significant protein boost and a tangy flavor that mimics sour cream.
- Fold in the shredded cheese and fresh cilantro. Mixing the cheese directly into the chicken and bean base ensures that every single bite is gooey and cohesive. If you like a bit of heat, this is the perfect time to stir in some chopped jalapeños or a dash of hot sauce.
- Lay your tortillas on a flat surface. If they feel stiff, microwave them for 10 seconds to make them pliable. Divide the filling equally among the four tortillas, placing it in the center. Fold the sides of the tortilla inward, then roll from the bottom up, tucking the edges tightly to create a secure burrito shape.
- Place a non-stick skillet over medium heat. Lightly spray with olive oil or avocado oil. Place the burritos seam-side down in the hot pan. Cook for 2-3 minutes per side until the tortilla is golden brown and crispy, and the cheese inside has completely melted. Serving them warm ensures the best texture.
- Cook Time: 25 minutes