Buffalo Chicken Burritos Recipe – Easy High Protein Cheesy Meal

Posted on August 18, 2025

Buffalo Chicken Burritos - featured image

The first time I took a bite of one of these Cheesy Buffalo Chicken Burritos, I actually paused—yep, mid-bite—just to appreciate the crazy-good flavor and melty cheese stretching from the tortilla. There’s something about that spicy buffalo sauce mingling with savory chicken and gooey cheese that flips a switch in my brain and takes me straight to comfort food heaven. The best part? These Buffalo Chicken Burritos are packed with protein, but they still fit into my low-calorie routine. You know, sometimes you just want something that tastes indulgent, but you don’t want to feel like you’ve overdone it. That’s where this recipe shines.

I started making these burritos when I needed a quick, filling lunch after workouts but didn’t want the heaviness of a cheesy fast-food burrito. This recipe has evolved from my college days of tossing leftover rotisserie chicken with hot sauce into a tortilla. Now, it’s a go-to meal for busy weeknights, casual get-togethers, and, let’s be honest, those times when I just want to eat something straight off the skillet. It’s become a family favorite—my kids ask for “spicy chicken wraps” at least once a week—and I’ve tweaked the ingredients to keep it high in protein and lower in calories without losing that rich, cheesy vibe.

Whether you’re hustling through a busy day, meal-prepping for the week, or just need a crowd-pleaser for game night, these Cheesy Buffalo Chicken Burritos have you covered. Honestly, I’ve tested this recipe so many times I could make it in my sleep, but every time I whip them up, they disappear in minutes. If you’re looking for a meal that’s as satisfying as it is simple, with all the bold flavors of buffalo chicken and none of the guilt, you’re in the right place. Let’s get rolling—literally!

Why You’ll Love This Cheesy Buffalo Chicken Burritos Recipe

Quick & Easy: You can have dinner on the table in about 30 minutes—faster than waiting for delivery!
Simple Ingredients: Nothing fancy or hard to find; most of these are probably already in your fridge or pantry.
Perfect for Meal Prep: These burritos reheat beautifully, making them ideal for grab-and-go lunches or dinners.
Family-Approved: Even picky eaters love the cheesy, tangy filling—just serve the buffalo sauce on the side for spice-sensitive folks.
High Protein, Low Calorie: Each burrito is loaded with lean chicken breast and low-fat cheese, so you get a filling meal without a calorie bomb.
Customizable: Add veggies, swap cheeses, or use different sauces to suit your taste (I’ll share my favorite variations below!).
Crowd-Pleaser: Whether you’re hosting a casual hangout or packing school lunches, these burritos always get rave reviews.

I’ve made a lot of buffalo chicken recipes over the years, but this one stands out because of the balance between creamy, cheesy filling and the spicy kick from the buffalo sauce. The secret? Mixing a little Greek yogurt into the filling gives it a creamy richness without the extra calories of sour cream or ranch. Rolling everything up in a warm tortilla and finishing it on a skillet gives that irresistible golden crust—trust me, it’s worth the extra two minutes. If you’re tired of boring chicken wraps, this is the recipe that’ll make you a burrito believer.

What really sets these buffalo chicken burritos apart is how they feel like “cheat meal” comfort food, but thanks to the high protein and lower fat ingredients, they fit nicely into a balanced eating plan. I’ve even served them at parties and had guests ask for the recipe before they finished their first bite! Whether you’re aiming for more protein, watching your calories, or just want something downright delicious, this is the burrito for you.

Ingredients Needed for Cheesy Buffalo Chicken Burritos

This recipe uses simple, wholesome ingredients to deliver bold flavor and that satisfyingly cheesy, spicy bite—no complicated shopping trips required. Here’s everything you need for these irresistible, high protein Buffalo Chicken Burritos:

Cooked chicken breast, shredded or chopped (2 cups / about 260g) (I often use rotisserie chicken for convenience)
Buffalo wing sauce (1/3 cup / 80ml) (Frank’s RedHot is my go-to for classic buffalo flavor, but use your favorite!)
Low-fat cream cheese (2 oz / 56g, softened) (adds creaminess without too many calories)
Nonfat Greek yogurt (1/4 cup / 60g) (for a protein boost and creamy texture—substitute with light sour cream if you prefer)
Shredded reduced-fat cheddar cheese (3/4 cup / 85g) (for that gooey, cheesy goodness—feel free to use part-skim mozzarella or a blend)
Green onions, thinly sliced (2, about 20g) (for a fresh bite and color)
Large flour tortillas (4, 10-inch / 25cm) (use whole wheat or low-carb tortillas to keep calories in check)
Garlic powder (1/2 tsp / 2g) (adds subtle depth—optional but recommended)
Salt & black pepper (to taste)
Spray oil or olive oil (for pan-searing, optional but makes burritos golden and crispy)

Optional add-ins:

Diced celery (for crunch and classic buffalo flavor)
Chopped baby spinach (for extra greens—I sneak it in when making these for my kids)
Jalapeños, thinly sliced (if you like extra heat!)

Ingredient Tips: If you need a gluten-free option, choose certified gluten-free tortillas. For dairy-free, swap out the cheese and yogurt for your favorite plant-based versions. I’ve found that using small-curd cottage cheese in place of Greek yogurt also works, giving an extra protein punch (just blend it first for smoothness).

Equipment Needed

Mixing bowl: For combining the filling ingredients—any medium bowl works.
Forks or hand mixer: For shredding chicken quickly (I’ve used both, but forks are classic and less cleanup!)
Measuring cups and spoons: To keep everything accurate—especially with the buffalo sauce, which can get spicy fast!
Large skillet or nonstick frying pan: To toast the burritos and get that golden, crispy exterior. A cast-iron pan gives the best crust, but any skillet works.
Spatula or tongs: For flipping burritos without tearing them.
Knife and cutting board: For prepping green onions and any extra veggies.

If you don’t have a large skillet, you can use a griddle or even finish the burritos in a sandwich press. I’ve tried baking them on a sheet pan when making a big batch—they don’t get quite as crispy but still taste amazing. Cleaning your nonstick pan right after cooking (while it’s still warm) keeps it in top shape and makes life easier next time.

How to Make Cheesy Buffalo Chicken Burritos

Prep the chicken:

Shred or chop 2 cups (about 260g) of cooked chicken breast. If you’re using rotisserie chicken, remove the skin and shred with two forks or a hand mixer. This takes about 3-5 minutes. (Tip: Warm chicken shreds easier!)
Mix the filling:

In a medium mixing bowl, combine the shredded chicken, 1/3 cup (80ml) buffalo wing sauce, 2 oz (56g) softened low-fat cream cheese, 1/4 cup (60g) nonfat Greek yogurt, 3/4 cup (85g) shredded reduced-fat cheddar, 2 sliced green onions, and 1/2 tsp (2g) garlic powder. Stir until everything is evenly coated and creamy. Taste and adjust with salt and black pepper as needed. (If you like it extra spicy, add more buffalo sauce now!)
Warm the tortillas:

Wrap 4 large tortillas in a damp paper towel and microwave for 20-30 seconds, or heat them in a dry skillet for about 10 seconds per side. This step prevents cracking when rolling.
Assemble the burritos:

Spoon a quarter of the chicken mixture (about 3/4 cup or 140g) onto the lower third of each tortilla. If adding extras like celery or spinach, sprinkle them on now. Fold in the sides, then roll up tightly from the bottom. Place seam-side down to keep them together.
Toast the burritos:

Heat a large skillet over medium heat and spray lightly with oil. Place burritos seam-side down in the pan (work in batches if needed). Cook for 2-3 minutes on each side, pressing gently with a spatula, until golden brown and crispy. If you see cheese oozing out, you’re doing it right!
Serve:

Let burritos cool for 1-2 minutes before slicing. Serve whole or cut in half on a diagonal for a Pinterest-worthy look. Add extra buffalo sauce, a dollop of Greek yogurt, or a sprinkle of green onions on the side if you like.

Troubleshooting: If your filling seems runny, add a tablespoon of shredded cheese or a bit more chicken. Tortillas cracking? They probably need to be warmer or fresher—don’t skip the warming step. And if your burritos won’t crisp up, try using less filling or press them gently in the pan. Trust me, even the “ugly” ones taste fantastic!

Cooking Tips & Techniques for the Best Buffalo Chicken Burritos

Don’t overstuff! I know it’s tempting, but if you pack the burritos too full, they’ll burst or won’t crisp up properly. Less is more here.
Use freshly shredded cheese: Pre-shredded cheese can have anti-caking agents that keep it from melting as smoothly. If you have time, shred your own for extra gooeyness.
Control the heat level: Buffalo sauces vary in spice. If you’re serving kids or spice-sensitive eaters, use a mild sauce and serve extra on the side.
Get that golden crust: Press the burritos gently with a spatula in the skillet—this helps seal the seam and gives a crispy finish. Don’t crank the heat up too high or the tortillas may burn before the cheese melts.
Multitasking tip: While the burritos are toasting, prep a quick salad or veggie sticks on the side. Makes the meal feel extra special without much extra work.
Lessons learned: Once, I tried skipping the cream cheese—big mistake! The filling got dry and clumpy. Stick with a little dairy for the creamiest texture.
For perfect rolling: Warm tortillas are key. If they’re stiff or cold, they’ll crack open on you (been there, done that…more than once!).
Consistency bonus: If you’re meal-prepping, let the filling cool completely before rolling your burritos. This keeps the tortillas from getting soggy in the fridge.

Buffalo Chicken Burritos Variations & Adaptations

Low-Carb Option: Swap regular tortillas for low-carb wraps or even large lettuce leaves for a lighter, grain-free version. I’ve made these as “buffalo chicken lettuce wraps” for summer BBQs and they’re always a hit.
Dairy-Free: Use vegan cream cheese and shredded vegan cheese, plus coconut yogurt instead of Greek yogurt. The flavor stays bold and the texture is nearly identical—my vegan friends love this swap.
Veggie-Packed: Add sautéed bell peppers, mushrooms, or zucchini to the filling for extra color and fiber. In the spring, I toss in chopped fresh spinach or arugula for a peppery kick.
Alternative Proteins: Try shredded rotisserie turkey or canned chickpeas (mashed) for a twist. Both absorb buffalo sauce well and keep the protein high.
Spice It Up: Add a splash of sriracha to the filling or sprinkle diced jalapeños for those who love it HOT.

Personally, my favorite adaptation is making these in a whole wheat tortilla with a hefty handful of baby spinach mixed right into the filling—I get extra greens and they hold together even better. For a breakfast version, toss in scrambled egg and swap the buffalo sauce for a little chipotle salsa. So many options, and honestly, they all work!

Serving & Storage Suggestions

These Buffalo Chicken Burritos are best served hot and crispy, straight from the skillet. I like to slice them on the diagonal and stack them on a platter—instant party food! They pair perfectly with carrot and celery sticks, a simple green salad, or even air-fried sweet potato fries. For an extra treat, serve with a little ranch or more buffalo sauce for dipping.

If you have leftovers, let the burritos cool before wrapping tightly in foil or plastic wrap. Store in the refrigerator for up to 4 days. To reheat, unwrap and place in a dry skillet over medium heat for 3-4 minutes per side until warmed through and crispy again (way better than the microwave, trust me!). You can also freeze the burritos—wrap individually and store in a zip-top bag for up to 2 months. Thaw overnight in the fridge and reheat as above.

One little secret: the flavors actually get bolder after a day in the fridge, so leftovers are even better!

Nutritional Information & Benefits

Each Cheesy Buffalo Chicken Burrito (using low-fat cheese, nonfat Greek yogurt, and a whole wheat tortilla) is roughly:

Calories: 320
Protein: 33g
Carbohydrates: 28g
Fat: 7g
Fiber: 5g

High-protein meals like this support muscle maintenance and keep you full longer—great for active folks, busy parents, or anyone watching their macros. Using lean chicken breast keeps the fat low, while Greek yogurt adds calcium and probiotics. If you need gluten-free, just pick the right tortillas. Watch for dairy and wheat if you have allergies. Personally, I love knowing I’m getting a filling meal that satisfies my cravings and fits my healthy lifestyle—no bland “diet food” in sight!

Conclusion

If you’re looking for a high-protein, low-calorie meal that brings comfort food vibes and bold flavor, these Cheesy Buffalo Chicken Burritos are it. They’re easy, customizable, and always a hit—whether you’re cooking for one, meal-prepping for the week, or serving a hungry crowd. I seriously can’t count how many times I’ve made these, and every batch disappears fast.

Don’t be shy about making them your own—swap ingredients, add extra veggies, or turn down (or up!) the heat. That’s the beauty of burritos. I love this recipe because it’s simple enough for a Tuesday night but delicious enough to serve friends on the weekend. Give these Buffalo Chicken Burritos a try, and let me know in the comments how you made them your own. Share your pics, tag me on Pinterest, and spread the buffalo chicken love—happy cooking!

Frequently Asked Questions – Buffalo Chicken Burritos

Can I make Buffalo Chicken Burritos ahead of time?

Absolutely! Assemble and wrap the burritos, then refrigerate for up to 4 days or freeze for up to 2 months. Reheat in a skillet for best results.

How can I make these burritos less spicy?

Use a mild buffalo sauce, and add more Greek yogurt or cream cheese to mellow the heat. Serve extra sauce on the side for those who like it hotter.

What’s the best type of tortilla for this recipe?

Large (10-inch) whole wheat or low-carb flour tortillas work well. They’re sturdy and roll easily without cracking. For gluten-free, pick your favorite GF wraps.

Can I use leftover rotisserie chicken?

Yes! Rotisserie chicken is perfect for this recipe—just shred it and mix with the other ingredients. It saves time and adds great flavor.

Are there dairy-free options for this recipe?

Definitely. Use vegan cream cheese, plant-based shredded cheese, and coconut yogurt instead of Greek yogurt. The burritos will still be creamy and delicious!

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