Bbq chicken burritos

Ingredients

• 4 pounds Chicken Breast (trimmed of excess fat, cut into bite‑size pieces)
• 2 tablespoons Chicken Seasoning (any all‑purpose poultry seasoning)
• 1 pack Beef Bacon (about 12 oz, chopped)
• 1 medium Onion (diced)
• 300 grams Raw Rice (rinsed)
• 2.5 cups Water
• 230 grams Plain Greek Yogurt (full‑fat or low‑fat, unsweetened)
• 120 grams Sugar‑Free Barbecue Sauce
• 1 tablespoon Apple Cider Vinegar
• 1 teaspoon Paprika
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Black Pepper (ground)
• 1 pinch Salt
• 30 grams Tomato Paste
• 1 can Black Beans (15 oz, drained and rinsed)
• 1 bag Shredded Fat‑Free Cheese (approximately 200 g)
• 10 pieces Extreme Wellness Wraps (low‑carb, high‑fiber tortillas)

Instructions

1. Trim and Season Chicken

   Remove any visible fat from the chicken breasts, cut the meat into bite‑size pieces, and toss with 2 Tbsp chicken seasoning until evenly coated.

   Time: PT5M

2. Cook Chicken

   Heat the large skillet over medium‑high heat, add the seasoned chicken, cover with the lid, and cook 10‑12 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C).

   Time: PT12M

   Temperature: 375°F

3. Rinse and Cook Rice

   Rinse 300 g rice under cold water until the water runs clear. Combine rice with 2½ cups water in the medium pot, bring to a boil, then reduce to a simmer, cover, and cook 15 minutes until water is absorbed and rice is tender.

   Time: PT20M

4. Prepare Barbecue Yogurt Sauce

   In a mixing bowl combine 230 g plain Greek yogurt, 120 g sugar‑free barbecue sauce, 1 Tbsp apple cider vinegar, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp black pepper, a pinch of salt, and 30 g tomato paste. Stir until smooth.

   Time: PT5M

5. Chop Bacon and Onion

   Slice the beef bacon into small pieces and dice the medium onion.

   Time: PT5M

6. Cook Bacon and Onion

   In a clean skillet over medium heat, cook the chopped bacon until crisp. Add the diced onion and sauté until translucent, about 3‑4 minutes.

   Time: PT7M

   Temperature: 350°F

7. Prepare Beans

   Open the can of black beans, drain, and rinse under cold water.

   Time: PT2M

8. Shred Cooked Chicken

   Using two forks, pull the cooked chicken pieces apart into shreds.

   Time: PT3M

9. Combine Filling

   In a large bowl combine shredded chicken, cooked bacon and onion, black beans, shredded cheese, cooked rice, and the barbecue yogurt sauce. Mix thoroughly until everything is evenly coated.

   Time: PT5M

10. Assemble and Toast Burritos

    Lay a wrap flat, place about 1/10 of the filling in the center, fold the sides, and roll tightly. Heat a skillet or panini press over medium heat and toast each burrito 1‑2 minutes per side until the wrap is lightly browned and the cheese melts.

    Time: PT8M

    Temperature: 350°F

Nutrition Facts

Calories

620

Protein

45 g

Carbohydrates

38 g

Fat

22 g

Fiber

6 g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey breast
• Instead of Chicken Seasoning: salt, pepper, garlic powder, paprika
• Instead of Beef Bacon: regular pork bacon
• Instead of Onion: shallot, green onion
• Instead of Raw Rice: cauliflower rice for lower carbs
• Instead of Plain Greek Yogurt: regular plain yogurt, sour cream
• Instead of Sugar‑Free Barbecue Sauce: regular barbecue sauce (add extra sweetener)
• Instead of Apple Cider Vinegar: white wine vinegar
• Instead of Paprika: smoked paprika
• Instead of Garlic Powder: fresh minced garlic (use 1 clove)
• Instead of Onion Powder: fresh onion (extra 1 tbsp)
• Instead of Black Pepper: white pepper
• Instead of Salt: sea salt
• Instead of Tomato Paste: ketchup (use less)
• Instead of Black Beans: pinto beans, kidney beans
• Instead of Shredded Fat‑Free Cheese: low‑fat mozzarella, reduced‑fat cheddar
• Instead of Extreme Wellness Wraps: whole‑wheat tortillas, low‑carb tortillas

Equipment Needed

• Large Skillet with Lid
• Medium Saucepot with Lid
• Mixing Bowls
• Measuring Cups and Spoons
• Wooden Spoon or Spatula
• Two Forks (for shredding chicken)
• Skillet or Panini Press for Toasting Wraps

Critical Steps — Do Not Skip

• Cooking the chicken to proper internal temperature (165°F) before shredding.
• Ensuring the rice is fully cooked and fluffy before mixing.
• Balancing the barbecue yogurt sauce so it isn’t too thick or too runny.

Chef Tips from the Video

• For extra smoky flavor, use smoked paprika in the sauce.
• Add a handful of chopped cilantro to the filling for fresh brightness.
• If you prefer a spicier kick, stir in a dash of chipotle powder into the sauce.

Troubleshooting

Storage

Refrigerator: Store burritos in an airtight container for up to 4 days.

Freezer: Wrap individually in foil and freeze for up to 2 months; reheat in microwave or oven.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the rice and store it in the fridge; reheat before assembling.
• Prepare the barbecue yogurt sauce up to 2 days ahead and keep chilled.
• Shred the chicken and keep it in a sealed container; it reheats quickly.

Frequently Asked Questions