Mexican · Dinner

High‑Protein Fitness Burritos

Name: High-Protein Fitness Burritos
Cook time: 60 min
Total time: 60 min
Yield: 10 servings
Ingredients: 1,000 g Potatoes; 1,500 g Chicken breast; 500 g Kidney beans; 150 g Sweet corn; 10 pcs Large flour tortillas; 300 g Cottage cheese; 80 g Tomato paste; 1 pcs Onions; 4 cloves Garlic; 1 tbsp Olive oil; 100 ml Soy Sauce; 2 tsp Salt; 2 tsp Paprika powder; 2 tsp Chili powder; Black pepper; Granulated garlic; Dried thyme; Dried rosemary; BBQ-Sauce

Hearty, savory burritos with roasted potatoes, spiced chicken, beans, and protein wraps. Designed for meal prep, these burritos are high in protein and suitable for lunch or dinner.

10

Servings

60 min

Cook time

589

Calories

53 g

Protein

Plan this recipe

Ingredients

19 items

Servings

10

1,000 g Potatoes
1,500 g Chicken breast
500 g Kidney beans
canned, drained
150 g Sweet corn
canned, drained
10 pcs Large flour tortillas
300 g Cottage cheese
80 g Tomato paste
1 pcs Onions
4 cloves Garlic
1 tbsp Olive oil
100 ml Soy Sauce
2 tsp Salt
2 tsp Paprika powder
2 tsp Chili powder
Black pepper
Granulated garlic
Dried thyme
Dried rosemary
BBQ-Sauce
optional

Required equipment

Stovetop
Oven

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Instructions

11 steps

Temperature

1
Preheat the oven to 390 °F using convection or top/bottom heat. Wash 1,000 g Potatoes, cut them into small cubes, and place them in a large bowl.
2
Add 1 tbsp Olive oil, 1 tsp Salt, Black pepper, 2 tsp Chili powder, 1 tsp Paprika powder, Granulated garlic, Dried thyme, and Dried rosemary. Mix thoroughly until evenly coated.
3
Spread the Potatoes on a baking tray and roast for 35 minutes, turning once halfway through, until golden and tender.
4
Drain and rinse 500 g Kidney beans and 150 g Sweet corn under cold water. Set aside together with 300 g Cottage cheese.
5
Dice 1 pcs Onions, 4 cloves Garlic, and 1,500 g Chicken breast. Heat a pan with a small amount of Olive oil over medium heat.
6
Sauté the Onions and Garlic until translucent. Add the Chicken breast and cook over medium-high heat until fully cooked and lightly browned.
7
Season the chicken 1 tsp Salt, Black pepper, 1 tsp Paprika powder, and Granulated garlic. Add 100 ml Soy Sauce and 80 g Tomato paste, stir well, and simmer for a few minutes.
8
Shortly before the potatoes finish roasting, warm 10 pcs Large flour tortillas in the oven for about 2 minutes.
9
To assemble, place one Large flour tortillas on a flat surface. Add a layer of Cottage cheese, followed by approximately 150 g Chicken breast, 100 g roasted Potatoes, Kidney beans and Sweet corn, and sliced fresh Onions if desired.
10
(optional) Drizzle with BBQ-Sauce, roll tightly into a burrito, and repeat for all servings.
11
Wrap burritos individually in plastic wrap and store in airtight containers. Refrigerate for short-term storage or freeze for long-term meal prep.