High-Protein Honey Chipotle Chicken Burritos

Steps

Chicken

1. 1

   Trim all visible excess fat from the raw chicken thighs. Pat the chicken dry and cut it into manageable pieces if needed so it cooks evenly.

2. 2

   Place the chicken in a large bowl. Add the olive oil, oregano, chicken cumin, ground coriander, garlic powder, onion powder, smoked paprika, and salt. Toss thoroughly until every piece is evenly coated.

3. 3

   Add the diced garlic, chipotle peppers in adobo sauce, lime juice, and honey to the seasoned chicken. Mix until the chicken is coated in a thick, evenly distributed marinade.

4. 4

   Arrange the chicken in a single layer in an oven-safe baking dish or air-fryer basket. Cook in a preheated oven or air fryer until the chicken is fully cooked, juicy inside, and browned or slightly crisp at the edges. The thickest pieces should reach 165°F (74 °C)/74°C (165 °F) internally; cooking time will vary with the size of the pieces and appliance.

Rice

5. 5

   While the chicken cooks, heat a large skillet over medium heat. Add the diced onion and minced garlic, then cook until the onion softens and the garlic smells fragrant, about 3–5 minutes, taking care not to burn the garlic.

   Start 5-minute timer
6. 6

   Add the chicken stock powder, rice cumin, turmeric, and rice smoked paprika to the skillet. Stir for about 30 seconds so the spices become fragrant and coat the softened onion and garlic.

   Start 30-second timer
7. 7

   Add the light butter and let it melt into the seasoned onion mixture, stirring until combined.

8. 8

   Add the cooked basmati rice to the skillet. Toss and stir until the rice is hot and evenly coated with the butter and seasonings.

9. 9

   Add chopped cilantro to the rice and stir once more. Taste and adjust seasoning if desired, keeping in mind that the stock powder and tortillas may already contain salt.

Assembly and reheating

10. 10

    Remove the cooked chicken from the oven or air fryer and let it rest briefly so the juices redistribute. Cut or chop the chicken into bite-size pieces.

11. 11

    Warm one tortilla at a time until flexible. Divide the chicken and rice evenly among the 10 tortillas, placing the filling in a compact strip near the lower third of each tortilla.

12. 12

    If using it, add 30 g of sriracha mayonnaise to each burrito and finish with additional cilantro if desired.

13. 13

    Fold the sides of each tortilla inward over the filling, then roll it tightly from the bottom into a sealed burrito. Toast the burrito in a dry skillet or on a hot pan if desired, turning until the outside is lightly browned.

14. 14

    Wrap the burritos individually in foil or suitable freezer packaging. Store them in the refrigerator for short-term use or freeze them for longer meal-prep storage.

15. 15

    To reheat from frozen, remove the foil and microwave for approximately 2 minutes to thaw and warm the center. Then air-fry or oven-bake at 190°C (375 °F)/375°F (190 °C) for approximately 5–8 minutes, adjusting the time until hot throughout and crisp outside.

    Start 2-minute timer
16. 16

    For the faster stovetop method, place a frozen burrito in a hot pan over low heat. Turn it about every minute and heat for approximately 5–7 minutes total, or until warmed to the desired temperature.

    Start 7-minute timer