These High Protein Low Calorie Cheesy Buffalo Chicken Burritos are one of my favorite meal-prep options when I want something bold, satisfying, and macro-friendly. Packed with spicy buffalo chicken, melted cheese, and wrapped in a low-carb tortilla, they deliver big flavor without blowing my calorie budget. Whether I’m fueling up post-workout or just trying to eat a little cleaner, this recipe always hits the mark.

Why You’ll Love This Recipe

I love this recipe because it balances everything I’m looking for—high protein to keep me full, low calories so I stay on track, and the comfort of cheesy, spicy goodness wrapped in a warm burrito. It’s quick to prepare, easy to customize, and ideal for meal prep. I can freeze or refrigerate them and heat them up when I need a satisfying meal in minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Shredded cooked chicken breast

• Buffalo hot sauce

• Plain nonfat Greek yogurt or light cream cheese

• Reduced-fat shredded cheddar or mozzarella

• Garlic powder

• Onion powder

• Low-calorie or low-carb tortillas (large)

• Optional: chopped green onions or fresh parsley for garnish

Directions

1. I start by mixing the shredded chicken with buffalo sauce, Greek yogurt (or light cream cheese), garlic powder, and onion powder in a bowl until well combined.

2. I warm the mixture in a skillet over medium heat for 3–4 minutes, just enough to get it hot and let the flavors blend.

3. I stir in the shredded cheese and let it melt into the mixture, stirring occasionally.

4. I lay out the tortillas and spoon the buffalo chicken mixture into the center of each one.

5. I roll them up tightly into burritos. Sometimes I sear them in a dry skillet for a minute on each side to get a crispy outside.

6. If I’m not eating them right away, I wrap them in foil for storing or freezing.

Servings and timing

This recipe makes about 4 burritos. It takes roughly 10 minutes to prep and another 10 minutes to cook, so I usually have everything ready in under 25 minutes.

Variations

I sometimes add diced celery or carrots for crunch, or toss in a bit of chopped spinach or kale for extra nutrients. To make it spicier, I add a few dashes of cayenne pepper. For an even leaner option, I use fat-free cheese or reduce the amount of cheese slightly. If I want a crispy outside, I air fry or pan-sear the burritos for a golden finish.

Storage/Reheating

I store these burritos in the fridge for up to 4 days. For longer storage, I freeze them individually wrapped in foil or parchment paper and place them in a zip-top bag. To reheat, I microwave for 1–2 minutes or pop them in the oven at 350°F (175°C) for about 10–15 minutes. If frozen, I thaw them overnight before reheating or add a few extra minutes to the cook time.

FAQs

Can I use canned chicken?

Yes, I’ve made this with canned chicken in a pinch. I just make sure to drain it well and break it apart with a fork before mixing it in.

Are there store-bought buffalo sauces that are low-calorie?

Absolutely. I look for ones without added sugars or creamy bases. Frank’s RedHot is a favorite of mine for that reason.

Can I use regular tortillas?

You can, but I usually go for low-carb or high-fiber wraps to keep the calories down and protein up. It still tastes just as good.

How do I make these burritos crispier?

I like to sear them in a skillet for 1–2 minutes per side or use an air fryer at 375°F (190°C) for about 5–6 minutes until golden and crisp.

Can I make a bowl version instead?

Definitely. I skip the tortilla and layer the cheesy buffalo chicken over a bed of greens or cauliflower rice for a lower-carb, gluten-free option.

Conclusion

These High Protein Low Calorie Cheesy Buffalo Chicken Burritos are the perfect mix of comfort food and clean eating. I make them again and again because they’re simple, quick, and packed with bold buffalo flavor. Whether I’m prepping for the week or whipping up a quick dinner, they always satisfy without the guilt.