High-Protein Honey Chipotle Chicken Burritos

Ingredients

• 2 kg boneless, skinless chicken thighs (Raw weight; trim all excess fat.)
• 2 tsp olive oil
• 1.5 tsp dried oregano
• 1.5 tsp ground cumin (For the chicken seasoning.)
• 1.5 tsp ground coriander
• 1.5 tsp garlic powder
• 1.5 tsp onion powder
• 2 tsp smoked paprika (For the chicken seasoning.)
• 1.5 tsp salt (For the chicken seasoning.)
• 4 garlic cloves (Diced.)
• 150 g chipotle peppers in adobo sauce (Chipotle sauce or chipotle paste may be substituted.)
• 0.5 lime juice (Juice of 1/2 lime.)
• 60 g honey
• 0.5 onion (Diced; for the rice.)
• 4 garlic cloves (Minced; for the rice.)
• 1 tsp chicken stock powder (For the rice.)
• 0.5 tsp ground cumin (The source lists 1/2 tsp for the rice.)
• 1 tsp ground turmeric (For the rice.)
• 1 tsp smoked paprika (For the rice.)
• 30 g light butter (For cooking the rice mixture.)
• 800 g cooked basmati rice (The source estimates approximately 250–270 g dry rice; use 800 g cooked rice.)
• cilantro (Also called fresh coriander; add to taste in the rice and as an optional garnish.)
• 10 low-calorie or protein tortillas (The source recommends Simsons Pantry Low Carb Protein Tortillas. Warm before filling if needed.)
• 30 g sriracha mayonnaise (Optional, per burrito; 300 g total if used for all 10 burritos.)

Steps

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 internally; cooking time will vary with the size of the pieces and appliance.

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.

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.

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.

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 for approximately 5–8 minutes, adjusting the time until hot throughout and crisp outside.

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.

Notes

The source states approximately 586 calories, 38.7 g carbohydrates, 22 g fat, and 50.6 g protein per burrito, based on 10 burritos. The stated macros may vary substantially with the tortilla brand and whether the optional mayonnaise is included. Store frozen burritos wrapped individually; reheat until steaming hot throughout.

Nutrition per serving

• main
• meal prep
• high-protein
• freezer-friendly
• Mexican-inspired
• chicken
• burrito
• air-fried