# Frozen Cheesy Buffalo Chicken Burritos

This recipe makes 14 high protein buffalo chicken burritos that you can store frozen and reheat in just a few minutes, doubling as a delicious buffalo chicken dip.

- Servings: 14 servings
- Total time: 240 min
- Cuisine: American
- Category: Soup
- Language: en

## Ingredients

- 48 oz Boneless skinless chicken thighs
- 1 tsp Salt
- 1 tsp Garlic
- 1 tsp Onion
- 1 tsp Paprika
- 1 tsp Chili powder
- 1 packet Ranch seasoning
- 1 tablespoon Fresh chopped dill
- 100 g Buffalo sauce
- 750 g Blended cottage cheese
- 200 g 1/3 fat cream cheese
- 200 g Buffalo sauce
- 200 g 2% cheddar cheese
- 60 g Honey
- 30 g Butter
- handful Chopped chives
- 14 Burrito tortillas

## Instructions

1. Add boneless skinless chicken thighs to a slow cooker.
2. Add salt, garlic, onion, paprika, chili powder, a packet of ranch seasoning, buffalo sauce, and fresh chopped dill to the slow cooker.
3. Mix the ingredients well.
4. Cover the slow cooker and cook on high for 2-3 hours or on low for 3-4 hours.
5. Once cooked, shred the chicken apart easily using two forks.
6. Pour in blended cottage cheese, 1/3 fat cream cheese, more buffalo sauce, cheddar cheese, honey, and butter.
7. Mix all the ingredients thoroughly until combined.
8. Add chopped chives to the mixture and stir.
9. Refrigerate the mixture for 45-60 minutes to thicken.
10. Place a portion of the thickened buffalo chicken mixture onto a burrito tortilla.
11. Fold the sides of the tortilla over the filling.
12. Roll the tortilla tightly to form a burrito.
13. Store the prepared burritos frozen.

## Equipment

- Slow cooker
- Forks
- Spatula
- Large bowl

## Tips

- Place entire batch of buffalo chicken dip/filling in fridge or freezer until thickened, usually this takes 45-60 mins.
- If your chicken happens to carry more water than mine, I’d recommend removing the excess liquid after cooking (reserve it on the side) and add back in to create desired consistency.
- Weigh the entirety of your filling and divide by 18 to evenly distribute filling across each burrito
- These will stay good in the freezer for 3+ months.
- To reheat using a microwave: Microwave for 3-4 minutes, flip halfway.
- To reheat using an oven or air fryer: Microwave for 2 minutes to defrost, then add to oven or air fryer at 400 degrees until tortilla begins to brown and is slightly crispy, 6-10 minutes (faster in air fryer).

## Source

- Original video: https://www.facebook.com/share/r/19Ef45NLGF/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/36d5dcba-5fc3-4f86-be6f-17970a9fe648
- Extracted: 2025-07-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt