Easy Shredded Chicken Burritos

Make your weekly meal prep easier with these Easy Shredded Chicken Burritos!

A simple high protein recipe that you can easily add more fun flavors to using the suggested add-ins below. This recipe yields a big batch so you can also repurpose the chicken to use in a hearty salad, pasta dish or other tasty leftover meal the next day!

Pro Tip: double the batch of the shredded chicken base to freeze and have your protein ready-to-go for simple meal prep later.

Ingredients

• 2, 6 oz. organic chicken breast

• 1/3 C sweet yellow onion, diced

• 2 C chopped romaine lettuce (or use large lettuce leaves)

• 1/3 C low-fat finely shredded Mexican cheese blend

• 1 roma or beefsteak tomato, diced

• 1/3 C low-fat sour cream or plain Greek yogurt

• 1/4 C low-salt taco seasoning (look for a low sodium option)

• 2/3 - 3/4 C water

• 4-6 medium size whole wheat tortillas (or sub with gluten free wraps)

Optional add ins:

• Avocado

• Black beans

• Corn

• Bell peppers

• Salsa

• Brown rice

Directions

1. Place both chicken breasts in large pot and fill the pot about 2/3 of the way full with water.

2. Place the pot on the stove on high heat and bring water to a boil, then reduce heat to medium-medium high and continue to boil until chicken is thoroughly cooked (no longer pink in the middle).

3. While chicken is boiling, dice onion and place in a large skillet on stovetop.

4. Once the chicken is fully cooked, drain the water and place each chicken breast on a cutting board.

5. Allow chicken to cool slightly before shredding with a fork (tip - hold one side of the chicken with a fork or steak knife and pull gently along the other end of the breast with a large fork to shred).

6. Add shredded chicken to the skillet with onion.

7. Pour 2/3 C water and taco seasoning into the skillet and cook over medium heat (add more water as needed), stirring to coat chicken well.

8. Cook for approximately 8-10 minutes, stirring throughout.

9. Once seasoning has been well absorbed by the chicken and onion is soft, remove skillet from heat and allow to stand as you complete the next few steps.

10. Slice the tomato and cut the romaine (unless you prefer to use it as full leaves), and prepare any other optional ingredients.

11. Now to fill your tortillas! Down the center of each tortilla, add shredded chicken and onion mixture, then top with desired ingredients (cheese, lettuce tomato, etc.).

12. Fold each tortilla closed and lightly coat with nonstick cooking spray (such as olive oil). Lay the tortillas seam done on a baking sheet and place in the oven at 350 degrees for about 5 minutes (until lightly browned and crisp).

13. Remove the baking sheet from the oven and serve burritos with sour cream and salsa.

Eat and Enjoy!

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