Chicken Cheddar Bacon Burritos
Directions
- 1Place 6 slices of center-cut bacon on a baking sheet.
- 2Bake the bacon at 400°F (204°C) for 15-20 minutes, or until crispy.
- 3Chop the cooked bacon into small pieces.
- 4Season 2 pounds of flightless bird (chicken) with smoked paprika, chili powder, garlic powder, and cumin.
- 5Mix the seasonings into the chicken.
- 6Pan-sear the chicken on both sides until a nice sear is achieved.
- 7Finish cooking the chicken in the oven at 425°F for 15 minutes or until the internal temperature reaches 165°F or higher.
- 8Dice the cooked chicken.
- 9Combine light cream cheese, non-fat Greek yogurt, onion powder, salt, and pepper in a blender to create the jalapeño popper sauce.
- 10Add the diced chicken, chopped bacon, 80g of light cheddar cheese, 100g of fat-free mozzarella cheese, and jalapeños to a bowl.
- 11Pour the prepared sauce into the bowl with the chicken mixture.
- 12Mix all ingredients thoroughly.
- 13Lay out a burrito wrap.
- 14Add a portion of the chicken and bacon mixture to the wrap.
- 15Fold the burrito by first folding in the sides and then rolling it tightly.
- 16Place the rolled burritos onto a baking sheet.
- 17Bake at 400°F for 10 minutes.
Ingredients
- 6 slices center cut bacon
- 2 pounds chicken breast or thigh (boneless, skinless)
- smoked paprika
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- salt
- pepper
- 100 g light cream cheese
- 200 g nonfat Greek yogurt
- onion powder
- 80 g light cheddar cheese (shredded)
- 100 g fat-free mozzarella cheese (shredded)
- jalapeños
- 6 large Xtreme Wellness wraps
Equipment
baking sheetparchment paperpanovenchopping boardknifeblenderbowltongs
Tips
- Use center cut bacon instead of turkey bacon for better taste and same macros.
- You can eat these burritos all week long.
- Lightly toast each burrito in a pan seam-side down for crispness.
- Let cool and wrap each burrito in foil or plastic wrap for storage.
- This meal prep is great for losing weight by eating your favorite foods.
- Season chicken generously.
- Dice bacon as small as possible.
- For the sauce, use light cream cheese, nonfat Greek yogurt, onion powder, salt and pepper.
- Make sure to blend well the sauce ingredients.
- Divide the chicken popper mixture evenly onto each wrap (~1 cup per wrap).
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