Ingredients
2 tablespoons extra-virgin olive oil
1/2 large white onion, diced
1 red bell pepper, chopped
4 large cloves garlic, crushed
4 cups baby spinach, coarsely chopped
4 cups shredded rotisserie chicken
1 1/2 teaspoons chili powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon Mexican oregano
1/2 teaspoon black pepper
1/2 cup salsa verde
3 tablespoons minced fresh cilantro
3/4 teaspoon fresh lime zest
6 10-inch soft flour tortillas
8 ounces Monterey Jack cheese, shredded
1 1/4 cups 4% cottage cheese
1/4 cup full-fat sour cream
1 tablespoon fresh lime juice
1 large clove garlic, crushed
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
3/4 teaspoon fresh lime zest
2 tablespoons minced fresh cilantro
Instructions
- In a large skillet, sauté the onion and bell pepper in olive oil until soft. Add garlic and spinach, cooking until the spinach wilts.
- Stir in shredded chicken, spices, salsa verde, cilantro, and lime zest. Cook until heated through then let cool.
- For the crema, blend cottage cheese, sour cream, lime juice, garlic, and spices until smooth. Fold in cilantro and lime zest.
- Assemble burritos by layering crema, chicken mixture, and shredded cheese on tortillas. Fold and roll tightly.
- Wrap each burrito in foil or parchment and freeze in a zip-top bag.
Notes
- Use Greek yogurt instead of sour cream for extra protein.
- Ensure the filling is cool before rolling to prevent soggy tortillas.
- Reheat in an air fryer for a crispy finish.
- Prep Time: 30 min
- Cook Time: 15 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: High Protein
Nutrition
- Serving Size: 1 burrito
- Calories: 488 kcal
- Sugar: 5 g
- Sodium: 1352 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg