Creamy Chicken and Cheese Burritos (Meal Prep) | CookOS

Creamy Chicken and Cheese Burritos

Name: Creamy Chicken and Cheese Burritos (Meal Prep)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 1 lb boneless skinless chicken thighs; 1 packet taco seasoning, divided; 200 g 2% Greek yogurt; 80 g tomato sauce; 80 g crushed tomatoes; 2 light cream cheese wedges; 2 tbsp cilantro, chopped; 3 tbsp corn; 2 tbsp black beans; 3 tbsp pico de gallo; 50 g pepper jack cheese, shredded; 6 large flour tortillas

These creamy chicken and cheese burritos combine tender chicken thighs, Greek yogurt, and melted cream cheese in a Tex-Mex wrap that freezes beautifully for meal prep.

🌍Tex-Mex 🏷️Burrito 🏷️Chicken burrito 🏷️Meal prep 🏷️Freezer-friendly Creamy chicken

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Total

35 min

Servings

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

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Ingredients

1 lb boneless skinless chicken thighs
1 packet taco seasoning, divided
200 g 2% Greek yogurt
80 g tomato sauce
80 g crushed tomatoesoptional
2 light cream cheese wedges
2 tbsp cilantro, chopped
3 tbsp cornoptional
2 tbsp black beansoptional
3 tbsp pico de gallo
50 g pepper jack cheese, shredded
6 large flour tortillas

12 Ingredients

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Instructions

1
Season the chicken thighs with half of the taco seasoning packet.
2
Air fry the chicken at 375°F for 12 minutes, or until cooked through.
3
While the chicken cooks, combine Greek yogurt, tomato sauce (or crushed tomatoes), cream cheese wedges, cilantro, corn, black beans, and pico de gallo in a skillet.
4
Heat the skillet over medium heat, stirring until the cream cheese is melted and the sauce is well combined.
5
Stir in the remaining half of the taco seasoning packet.
6
Once cooked, chop the chicken into small pieces.
7
Add the chopped chicken to the skillet with the sauce and mix to combine.
8
Stir in the shredded pepper jack cheese until it's melted into the filling.
9
For easier rolling, you can optionally transfer the filling to a bowl, cover, and refrigerate for 30-40 minutes to thicken. Skip this step if eating immediately.
10
Divide the filling evenly among the flour tortillas.
11
Roll each tortilla into a burrito, then wrap tightly in aluminum foil or parchment paper.
12
Store in the refrigerator for a few days or in the freezer for longer-term meal prep.

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Tips & Notes

Pro tips

Cook chicken thighs until they reach 165°F internally, then shred finely to distribute evenly throughout the filling and ensure even cooking when reheated.
Mix Greek yogurt and cream cheese together before folding in tomato sauce and spices to prevent lumps and create a smooth, cohesive filling.
Warm tortillas briefly before wrapping to increase pliability and reduce tearing—stack them in a damp towel or microwave for 20 seconds.
Divide taco seasoning in half: stir half into the chicken before cooking, and half into the yogurt mixture for layered flavor throughout the burrito.

Substitutions

Boneless skinless chicken thighs → boneless skinless chicken breasts (cook to exactly 165°F to avoid dryness)
Greek yogurt → sour cream or Mexican crema (equal swap for tangy flavor)
Light cream cheese wedges → full-fat cream cheese (use 1.5 wedges; filling will be richer)
Black beans → pinto beans or refried beans (equal amount by weight)

Storage & make-ahead

Wrap individual burritos tightly in foil or plastic wrap and freeze for up to 3 months, or refrigerate for up to 4 days. Reheat thawed burritos at 350°F for 15–20 minutes or from frozen for 25–30 minutes.

Common Questions

Can you freeze these burritos?

Yes. Wrap individually in foil or plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge or reheat from frozen in a 350°F oven for 25–30 minutes.

What cut of chicken works best?

Boneless skinless chicken thighs are ideal because they stay moist and tender during cooking, unlike breast meat which can dry out.

Can I use sour cream instead of Greek yogurt?

Yes, but Greek yogurt adds more protein and a lighter texture. Use equal amounts of sour cream if you prefer a tangier filling.

How do I reheat a frozen burrito?

Unwrap and place on a baking sheet, cover with foil, and bake at 350°F for 25–30 minutes until heated through. Alternatively, microwave for 2–3 minutes.