High-Protein Chicken Shawarma Meal-Prep Burritos

Ingredients

• 2 lb Chicken breast (Raw, diced)
• 1 tbsp Olive oil
• 1 Lemon juice (Juice of 1 lemon)
• 4 cloves Garlic (Minced)
• 2 tsp Paprika
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 1.5 tsp Garlic powder (For chicken shawarma)
• 1 tsp Turmeric
• 1 tsp Onion powder (Source contains a typo after this ingredient)
• 1 tsp Dried oregano
• 0.5 tsp Ground cinnamon
• 1.5 tsp Salt (For chicken shawarma)
• 0.5 tsp Black pepper (For chicken shawarma)
• 1 cup Jasmine rice (Dry)
• 2 cups Chicken broth
• 1 tbsp Chicken bouillon
• 1 cup Nonfat Greek yogurt
• 3 tbsp Light mayonnaise
• 3 cloves Garlic (Finely grated; for garlic sauce)
• 0.5 Lemon juice (Juice of ½ lemon; for garlic sauce)
• 0.5 tsp Garlic powder (For garlic sauce)
• 0.5 tsp Salt (For garlic sauce)
• Black pepper (For garlic sauce, to taste)
• 1.5 tbsp Water (As needed to thin the sauce; source gives 1–2 tbsp)
• 6 Large tortillas (100-calorie or low-calorie wraps)
• 1 cup Reduced-fat mozzarella (Shredded)
• 5 Roma tomatoes (Diced, with excess liquid removed)
• Pickled onions (For burrito filling)
• Fresh parsley (For burrito filling)

Steps

1. 1

   Combine the diced chicken breast with the olive oil, lemon juice, minced garlic, paprika, cumin, coriander, garlic powder, turmeric, onion powder, oregano, cinnamon, salt, and black pepper. Mix thoroughly so the chicken is evenly coated, then marinate for at least 30 minutes.

2. 2

   Add the dry jasmine rice, chicken broth, and chicken bouillon to a pot and cook the rice according to the source method until prepared.

3. 3

   Heat a skillet until very hot. Add the marinated chicken and cook until browned, juicy, and slightly charred around the edges.

4. 4

   In a bowl, combine the Greek yogurt, light mayonnaise, finely grated garlic, lemon juice, garlic powder, salt, and black pepper. Mix until smooth, adding 1–2 tablespoons of water as needed to reach a dipping-sauce consistency.

5. 5

   Prepare the burrito fillings: shredded reduced-fat mozzarella, diced and drained Roma tomatoes, pickled onions, fresh parsley, cooked chicken shawarma, seasoned rice, and garlic sauce.

6. 6

   Divide the fillings evenly among the six large tortillas. Fold each tortilla into a burrito.

7. 7

   Place the assembled burritos in a pan over medium-high heat and cook until they are golden brown.

8. 8

   Serve the browned burritos with the extra creamy garlic sauce for dipping.

Notes

The source is internally inconsistent: it states “Makes 8 burritos,” but the assembly instructions specify six tortillas and the listed per-burrito macros appear to correspond to six servings. This extraction follows the explicit six-tortilla assembly. The source does not specify the rice cooking time, rice cooking temperature, chicken cooking time, or burrito browning time; cook by the stated visual cues. Pickled onion and parsley quantities are not provided.

Nutrition per serving

• main
• meal prep
• high-protein
• Middle Eastern-inspired
• pan-seared
• burritos
• chicken
• make-ahead