Cheesy Buffalo Chicken Burritos
Serves 12
Directions
- 1Add diced onions and sweet potatoes to a sheet pan.
- 2Add salt, and then toss those in the oven to bake.
- 3Add diced chicken thighs, buffalo sauce, tomato paste, honey, Worcestershire sauce, some butter, and garlic powder to the sheet pan (or a large bowl for easier mixing).
- 4Once that's all mixed, toss that in the oven to cook, based off the instructions shown on screen.
- 5Next, add some corn starch to help thicken, along with some Greek yogurt and some reduced fat cheddar cheese.
- 6Add some diced green onions, and you're just going to give that a mix till it's fully combined and thickened.
- 7Top off with some reduced fat mozzarella cheese, toss that in the oven.
- 8Let that sit for 10 to 15 minutes to let it cool down.
- 9Allocate the portions evenly to your burrito tortilla.
- 10Give it a roll.
- 11Repeat 12 times.
Ingredients
- 2 sweet onions, diced
- 500 g sweet potatoes
- 15 g coarse salt
- 1360 g boneless skinless chicken thighs or breasts, diced
- 120 g buffalo sauce
- 40 g tomato paste
- 40 g honey
- 30 g Worcestershire sauce
- 20 g butter
- 1 tsp garlic powder
- Salt & pepper
- 10 g corn starch
- 180 g reduced-fat cheddar cheese
- 150 g 0% Greek yogurt
- Diced green onions
- 160 g reduced fat mozzarella
- 12 burrito-sized low carb/high protein tortillas
Equipment
sheet panovenextra large bowl (optional)
Tips
- If struggling to mix everything directly in the sheet pan, add ingredients to an extra large bowl first, then return to the sheet pan.
- If the end result is too watery, adding to a bowl can make adding corn starch and mixing to thicken easier.
- Serve with a basic low calorie “buffalo ranch” yogurt sauce made from fat free Greek yogurt, buffalo sauce, and ranch seasoning + sweetener to taste.
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