I can smell the buffalo heat mixing with that creamy cheese goodness from my kitchen right now! These High Protein Low Calorie Cheesy Buffalo Chicken Burritos have become my family’s answer to takeout cravings without the guilt or the price tag. My teenage son actually asked for the recipe after demolishing three of these in one sitting – that’s when you know you’ve got a winner.
Buffalo chicken has that perfect balance of creamy and spicy that makes your taste buds dance, but most recipes are loaded with calories and light on protein. I’ve cracked the code by using Greek yogurt instead of heavy ranch or mayo, giving you that rich, tangy base while secretly boosting the protein content. These wraps come together in just 20 minutes and deliver serious satisfaction, just like my 2-Ingredient Protein Bread—light yet packed with protein. Let’s get cooking!
Table of Contents
Why You’ll Love This High Protein Low Calorie Cheesy Buffalo Chicken Burritos Recipe
I’ve tested this recipe countless times with my family, and it never fails to disappear within minutes of hitting the table. The Greek yogurt creates an incredibly creamy buffalo sauce that rivals any restaurant version while adding extra protein your body actually needs. These burritos are genuinely filling thanks to the high protein content, so you’ll stay satisfied for hours instead of reaching for snacks thirty minutes later. The prep work is minimal – perfect for busy weeknight dinners when you’re juggling homework help and soccer practice. My favorite part is how customizable they are, letting everyone add their preferred toppings—try pairing with a spoon of Protein Pudding for a creamy contrast. The best bonus is how well they meal prep, giving you grab-and-go lunches that actually taste better than anything you’d buy.
Storage & Serving Tips
These buffalo chicken burritos store beautifully in the refrigerator for up to four days when wrapped in foil and kept in an airtight container. Pro tip: I recommend wrapping each burrito individually in foil before refrigerating, which makes reheating even and prevents the tortillas from drying out. For reheating, microwave covered with a damp paper towel for one to two minutes, or pan-fry them seam-side down for a crispy exterior that adds incredible texture. These pair perfectly with air fryer sweet potato fries or a crisp cucumber salad to balance the heat. In my experience, making a double batch saves time since my family requests these multiple times per week, and they freeze incredibly well for up to two months.
Conclusion
Creating restaurant-quality buffalo chicken burritos at home proves that healthy eating doesn’t mean sacrificing flavor or satisfaction. This recipe delivers on taste while keeping your protein goals on track, making weeknight dinners both delicious and nutritious. Give these a try, and you’ll discover that homemade beats takeout every single time.
High Protein Low Calorie Cheesy Buffalo Chicken Burritos
Ingredients
Equipment
Method
- Prepare the chicken by shredding your cooked chicken breast. You can use rotisserie chicken, leftover grilled chicken, or freshly cooked breast meat. Make sure it’s tender and easy to pull apart. Place it in a large mixing bowl.
- Mix the buffalo sauce by whisking together the buffalo sauce and Greek yogurt in a separate small bowl. This combo gives you that creamy, spicy base without the heaviness of ranch or mayo. Stir in the garlic powder, smoked paprika, and a pinch of salt and pepper for extra flavor.
- Pour the creamy buffalo mixture over the shredded chicken. Use tongs or a fork to toss everything together until the chicken is evenly coated and juicy.
- Warm the tortillas for about 15–20 seconds in the microwave. This softens them and makes wrapping much easier without tearing.
- Lay a tortilla flat and spoon a generous amount of the buffalo chicken mixture into the center. Sprinkle shredded reduced-fat cheddar cheese over the top. Add your optional toppings like lettuce, tomatoes, avocado slices, or a drizzle of light ranch.
- Fold the sides inward first, then roll from the bottom up to secure the filling inside the tortilla. Try to roll them tightly so they hold their shape well.
- Optional: If you love a bit of crunch, lightly spray a non-stick skillet with cooking spray and grill the burritos seam-side down for 1–2 minutes on each side over medium heat for a golden, crispy finish.
- Slice the burritos in half and serve warm.
Notes
