👩🍳 Instructions
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1
Pat chicken breasts dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 2-3 minutes per side until lightly golden.
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2
Pour in buffalo hot sauce. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until chicken is cooked through and easily shredded.
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3
Remove chicken from skillet and shred using two forks. Return shredded chicken to the skillet with the remaining sauce. Stir in Greek yogurt, garlic powder, and onion powder until evenly coated and creamy. Simmer for 2-3 minutes.
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4
Warm tortillas briefly in a dry skillet, microwave, or oven to make them pliable.
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5
Lay out each warmed tortilla. Spoon a generous amount of buffalo chicken mixture down the center. Sprinkle with cheddar and Monterey Jack cheeses, chopped celery, red onion, and cilantro (if using).
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6
Fold in the sides of the tortilla over the filling, then fold up the bottom edge tightly. Roll from the bottom towards the top, ensuring it's snug.
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7
Optional: Lightly toast assembled burritos in a dry skillet over medium heat for 1-2 minutes per side until golden and sealed. Serve immediately with light ranch or blue cheese dressing and extra buffalo sauce, if desired.
💡 Notes
Leftovers can be refrigerated for 3-4 days, or frozen for up to 2-3 months. Wrap individually in parchment then foil. Reheat from fridge in microwave (1-2 min) or oven (350°F for 10-15 min). From frozen, bake wrapped in foil (375°F for 30-40 min, then unwrap and bake 5-10 min) or microwave (3-5 min).
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
42g
Total Fat
12g
Saturated Fat
4g
Carbs
35g
Fiber
3g
Sugar
5g
Sodium
750mg
Cholesterol
90mg
