High-Protein Chicken Burrito with Avocado Ranch

Name: High-Protein Chicken Burrito with Avocado Ranch
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 servings
Cuisine: Tex-Mex
Ingredients: cooking spray, for the pan; 84 g fully cooked pulled chicken breast; 3 g taco seasoning; 57 g plain nonfat Greek yogurt; 1/4 avocado; 1 tsp lime juice; 10 g ranch seasoning mix; 1 dash garlic powder; 1 dash salt; 50 g water; 20 g plain nonfat Greek yogurt; 1 g ranch seasoning mix; 1 g sriracha; 28 g fat-free shredded cheddar cheese; 1 large low-carb flour tortilla; 20 g shredded red cabbage; 10 g shredded lettuce; 28 g pico de gallo

This high-protein chicken burrito delivers fast-food flavor with seasoned pulled chicken, creamy avocado ranch, and chipotle sauce in a grilled tortilla—engineered for protein and lower calories without sacrificing taste.

🌍Tex-Mex 🏷️Burrito 🏷️Chicken burrito 🏷️Copycat recipe 🏷️Low-calorie High-protein

🏷️

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TikTok

Total

20 min

Servings

1

Difficulty

Easy

Est. Cost

$32–$53

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

cooking spray, for the pan
84 g fully cooked pulled chicken breast
3 g taco seasoning
57 g plain nonfat Greek yogurt
1/4 avocado
1 tsp lime juice
10 g ranch seasoning mix
1 dash garlic powder
1 dash salt
50 g water
20 g plain nonfat Greek yogurt
1 g ranch seasoning mix
1 g sriracha
28 g fat-free shredded cheddar cheese
1 large low-carb flour tortilla
20 g shredded red cabbage
10 g shredded lettuce
28 g pico de gallo

18 Ingredients

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Instructions

1
Heat a pan over medium-high heat and spray with cooking spray.
2
Add the pulled chicken to the pan and cook until almost fully heated through.
3
Add the taco seasoning to the chicken and mix well. Cook for another minute, then set aside.
4
To make the avocado ranch sauce, combine 57g Greek yogurt, avocado, lime juice, 10g ranch seasoning, garlic powder, salt, and water in a blender.
5
Blend until smooth and creamy. Set aside. Note: this recipe makes 4 servings of sauce.
6
To make the chipotle sauce, combine 20g Greek yogurt, 1g ranch seasoning, and sriracha in a small bowl. Mix until well combined.
7
For better melting, rinse the fat-free shredded cheddar cheese under cold water and pat completely dry with a paper towel.
8
Lay the tortilla flat and layer the seasoned chicken in the center.
9
Top the chicken with 1/4 of the avocado ranch sauce, the rinsed cheese, the chipotle sauce, shredded red cabbage, shredded lettuce, and pico de gallo.
10
Fold the burrito tightly, tucking in the sides.
11
Spray a clean pan with cooking spray and place the burrito seam-side down.
12
Cook on medium heat until lightly golden brown and crispy on both sides.
13
Serve immediately.

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Tips & Notes

Pro tips

Season the pulled chicken evenly with taco seasoning and warm it gently before assembling—cold chicken makes the burrito harder to roll tightly.
Make the avocado ranch by whisking Greek yogurt, mashed avocado, lime juice, ranch seasoning, and garlic powder until smooth; don't over-whisk or it will thin out.
Grill the assembled burrito seam-side down on medium-high heat for 1-2 minutes per side until lightly charred and the tortilla is crispy—this seals it and prevents leaking.
Dice vegetables finely and squeeze excess moisture from tomatoes or lettuce before assembly to reduce sogginess and prevent the burrito from tearing.

Substitutions

Plain nonfat Greek yogurt → plain low-fat Greek yogurt (adds ~15 calories but creamier texture)
Avocado → 2 tablespoons Greek yogurt mixed with avocado powder (lower fat, longer shelf life)
Taco seasoning → homemade blend: 1 tsp chili powder + 1/2 tsp cumin + 1/4 tsp paprika + salt and garlic powder

Storage & make-ahead

Store cooled burritos wrapped in foil in the refrigerator up to 3 days; reheat in a skillet over medium heat for 2-3 minutes per side or unwrapped in the microwave for 90 seconds until warm.

Equipment

griddle or skillet · whisk

Common Questions

Can I make the avocado ranch sauce ahead of time?

Yes, prepare it up to 4 hours ahead and store covered in the refrigerator. Stir before use as the Greek yogurt may separate slightly.

What size tortilla should I use?

A standard 8-inch flour tortilla works best for this portion size. Larger tortillas may tear when grilled; smaller ones won't hold all fillings.

How do I prevent the burrito from falling apart when grilling?

Wrap the burrito tightly, tuck the sides in first, then roll firmly from bottom to top. Place seam-side down on the griddle to seal it.

Can I use store-bought rotisserie chicken instead?

Yes—use the same weight (84g) of shredded rotisserie chicken breast and warm it gently with taco seasoning before assembling.

Is this burrito suitable for meal prep?

Assemble and wrap uncooked burritos, refrigerate up to 2 days, then grill when ready. The avocado ranch sauce is best added fresh or just before eating to prevent sogginess.