Chicken Cheddar Bacon Burritos

25 mins
Serves 6
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Directions

  1. 1Place 6 slices of center-cut bacon on a baking sheet.
  2. 2Place 6 slices of center-cut bacon on a baking sheet.
  3. 3Place 6 slices of center-cut bacon on a baking sheet.
  4. 4Bake the bacon at 400°F (204°C) for 15-20 minutes, or until crispy.
  5. 5Bake the bacon at 400°F (204°C) for 15-20 minutes, or until crispy.
  6. 6Bake the bacon at 400°F (204°C) for 15-20 minutes, or until crispy.
  7. 7Chop the cooked bacon into small pieces.
  8. 8Chop the cooked bacon into small pieces.
  9. 9Chop the cooked bacon into small pieces.
  10. 10Season 2 pounds of flightless bird (chicken) with smoked paprika, chili powder, garlic powder, and cumin.
  11. 11Season 2 pounds of flightless bird (chicken) with smoked paprika, chili powder, garlic powder, and cumin.
  12. 12Season 2 pounds of flightless bird (chicken) with smoked paprika, chili powder, garlic powder, and cumin.
  13. 13Mix the seasonings into the chicken.
  14. 14Mix the seasonings into the chicken.
  15. 15Mix the seasonings into the chicken.
  16. 16Pan-sear the chicken on both sides until a nice sear is achieved.
  17. 17Pan-sear the chicken on both sides until a nice sear is achieved.
  18. 18Pan-sear the chicken on both sides until a nice sear is achieved.
  19. 19Finish cooking the chicken in the oven at 425°F for 15 minutes or until the internal temperature reaches 165°F or higher.
  20. 20Finish cooking the chicken in the oven at 425°F for 15 minutes or until the internal temperature reaches 165°F or higher.
  21. 21Finish cooking the chicken in the oven at 425°F for 15 minutes or until the internal temperature reaches 165°F or higher.
  22. 22Dice the cooked chicken.
  23. 23Dice the cooked chicken.
  24. 24Dice the cooked chicken.
  25. 25Combine light cream cheese, non-fat Greek yogurt, onion powder, salt, and pepper in a blender to create the jalapeño popper sauce.
  26. 26Combine light cream cheese, non-fat Greek yogurt, onion powder, salt, and pepper in a blender to create the jalapeño popper sauce.
  27. 27Combine light cream cheese, non-fat Greek yogurt, onion powder, salt, and pepper in a blender to create the jalapeño popper sauce.
  28. 28Add the diced chicken, chopped bacon, 80g of light cheddar cheese, 100g of fat-free mozzarella cheese, and jalapeños to a bowl.
  29. 29Add the diced chicken, chopped bacon, 80g of light cheddar cheese, 100g of fat-free mozzarella cheese, and jalapeños to a bowl.
  30. 30Add the diced chicken, chopped bacon, 80g of light cheddar cheese, 100g of fat-free mozzarella cheese, and jalapeños to a bowl.
  31. 31Pour the prepared sauce into the bowl with the chicken mixture.
  32. 32Pour the prepared sauce into the bowl with the chicken mixture.
  33. 33Pour the prepared sauce into the bowl with the chicken mixture.
  34. 34Mix all ingredients thoroughly.
  35. 35Mix all ingredients thoroughly.
  36. 36Mix all ingredients thoroughly.
  37. 37Lay out a burrito wrap.
  38. 38Lay out a burrito wrap.
  39. 39Lay out a burrito wrap.
  40. 40Add a portion of the chicken and bacon mixture to the wrap.
  41. 41Add a portion of the chicken and bacon mixture to the wrap.
  42. 42Add a portion of the chicken and bacon mixture to the wrap.
  43. 43Fold the burrito by first folding in the sides and then rolling it tightly.
  44. 44Fold the burrito by first folding in the sides and then rolling it tightly.
  45. 45Fold the burrito by first folding in the sides and then rolling it tightly.
  46. 46Place the rolled burritos onto a baking sheet.
  47. 47Place the rolled burritos onto a baking sheet.
  48. 48Place the rolled burritos onto a baking sheet.
  49. 49Bake at 400°F for 10 minutes.
  50. 50Bake at 400°F for 10 minutes.
  51. 51Bake at 400°F for 10 minutes.

Ingredients

  • 6 slices center cut bacon
  • 6 slices center cut bacon
  • 6 slices center cut bacon
  • 2 pounds chicken breast or thigh (boneless, skinless)
  • 2 pounds chicken breast or thigh (boneless, skinless)
  • 2 pounds chicken breast or thigh (boneless, skinless)
  • smoked paprika
  • smoked paprika
  • smoked paprika
  • 1 tsp chili powder
  • 1 tsp chili powder
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 100 g light cream cheese
  • 100 g light cream cheese
  • 100 g light cream cheese
  • 200 g nonfat Greek yogurt
  • 200 g nonfat Greek yogurt
  • 200 g nonfat Greek yogurt
  • onion powder
  • onion powder
  • onion powder
  • 80 g light cheddar cheese (shredded)
  • 80 g light cheddar cheese (shredded)
  • 80 g light cheddar cheese (shredded)
  • 100 g fat-free mozzarella cheese (shredded)
  • 100 g fat-free mozzarella cheese (shredded)
  • 100 g fat-free mozzarella cheese (shredded)
  • jalapeños
  • jalapeños
  • jalapeños
  • 6 large Xtreme Wellness wraps
  • 6 large Xtreme Wellness wraps
  • 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).