Perfect for: Lunch, dinner, or quick meal prep
Time: 30 minutes
Serves: 2 (makes 3 burritos)
🛒 Ingredients:
Chicken & Veggie Filling
- 400g chicken breast, diced
- 1 tsp olive oil
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp chili powder (optional)
- Salt & pepper to taste
- Juice of 1/2 lime
- 1 red pepper, sliced
- 1/2 red onion, thinly sliced
- 1 tomato, diced
- ½ Avocado
To Assemble
- 3 wholegrain or low-carb wraps
- 1/2 cup light shredded cheese or mozzarella
- 1/2 cup plain Greek yoghurt
🔥 Instructions:
- Marinate the Chicken (with ½ of the yoghurt):
Toss diced chicken with olive oil, lime juice, and all the spices. Let it sit for 10–15 minutes (or up to overnight in the fridge). - Cook the Chicken:
Heat a pan over medium-high heat. Sauté chicken until golden and fully cooked (about 8–10 minutes). Remove and set aside. OR: Air fry in the oven @200°C for about 16 minutes. Remove and shred until fine. - Sauté the Veggies:
On medium heat stir-fry red onion and red pepper for 3–4 minutes until slightly softened. Add the diced tomato and stir until heated through. Add chicken with juice back to pan. Add rest of yoghurt (not too much to make it soggy but enough so that it stays creamy in burrito). - Assemble the Burritos:
Lay out each wrap. Add chicken & veggies, cheese, and little bit of avocado. - Wrap & Toast (Optional):
Roll up the burrito tightly and toast in a skillet or air fryer for 1–2 minutes per side until golden and crisp. Serve with sweet chilli sauce.
✅ Why This Works:
This burrito is the perfect balance of flavor and nutrition. The chicken provides lean protein, the wholegrain wraps keep it filling with steady energy, and the Greek yoghurt adds creaminess without the heaviness of sour cream. Avocado and veggies bring in fiber and healthy fats, while a touch of cheese ties it all together. Finished with sweet chilli sauce, it feels indulgent but is still a nutrient-dense, satisfying meal.
