Cheesy Buffalo Chicken Burritos
Sheet Pan Meal Prep Series
Episode 3
Per Burrito (Makes 12)
475 Calories
44g Protein
37g Carbs
17g Fat
Roasted veggies:
2 sweet onions, diced
500g (~1 large) sweet potatoes
15g (1 Tbsp) coarse salt
Buffalo Chicken:
1360g (48oz) boneless skinless chicken thighs or breasts, diced
120g (1/2 cup) buffalo sauce
40g (2 Tbsp) tomato paste
40g (2 Tbsp) honey
30g (2 Tbsp) Worcestershire sauce
20g (1 Tbsp) butter
1 tsp garlic powder
Salt & pepper, to taste
Burrito Fillings:
10g (2 tsp) corn starch (add more if too watery)
180g (6oz) reduced-fat cheddar cheese
150g (2/3 cup) 0% Greek yogurt
Diced green onions
160g (6oz) reduced fat mozzarella
Assembly:
12 burrito-sized low carb/high protein tortillas
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SHEET PAN SIZE
Half-Sized: 18″x13″x1″
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I serve these with a basic low calorie “buffalo ranch” yogurt sauce – combine fat free Greek yogurt, buffalo sauce, and some ranch seasoning + sweetener to taste.
ADDITIONAL COOKING TIP:
If you’re struggling to mix everything directly in the sheet pan, just add everything to an extra large bowl (large salad serving bowls are great for this), then add the mixture back to the sheet pan before proceeding to the next step. This makes the process easier + faster, though it adds an extra dish. If your end result is too watery, adding to a bowl can also make adding corn starch/mixing to thicken easier as well.
Containers: stealthhealthcontainers.com
Enjoy!
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