High-Protein Slow-Cooker Buffalo Chicken Burritos

Buffalo wing sauce, born in upstate New York bar culture, meets burrito comfort in this easy slow-cooker spin. Shredded chicken simmers with ranch seasoning, then folds with cottage cheese and cheddar into warm flour tortillas.

Serves 6 · 15 min prep · 300 min cook

Estimate for one serving

• 445 cal
• 48g protein
• 32g carbs
• 14g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 lb boneless skinless chicken breasts
• 3/4 cup buffalo wing sauce
• 1 oz ranch seasoning packet
• 1 cup cottage cheese
• 1.5 cups shredded cheddar cheese
• 6 large flour tortillas
• 3 celery stalks
• 4 green onions
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup for serving optional Greek yogurt

Instructions

1. 1Place the chicken breasts in a 6-quart slow cooker. Sprinkle with ranch seasoning, garlic powder, smoked paprika, salt, and black pepper.
2. 2Pour most of the buffalo wing sauce over the chicken, reserving a couple tablespoons for later. Cover and cook on low 5 to 6 hours or high 2.5 to 3 hours until the chicken shreds easily.
3. 3Transfer the cooked chicken to a bowl and shred with two forks. Return it to the slow cooker and stir in the remaining buffalo sauce.
4. 4In a blender or food processor, blend the cottage cheese until completely smooth and creamy. Stir the blended cottage cheese into the shredded chicken for stealth high-protein creaminess.
5. 5Finely dice the celery and slice the green onions. Fold half the cheddar, celery, and green onions into the chicken mixture.
6. 6Warm the tortillas briefly in a dry skillet or microwave so they are pliable. Spoon a generous portion of the buffalo chicken filling down the center of each tortilla.
7. 7Top with remaining cheddar, roll tightly burrito-style, tucking in the sides. For meal-prep, wrap individually in foil.
8. 8Optional: crisp the burritos seam-side down in a hot skillet 2 minutes per side. Serve with a drizzle of Greek yogurt or extra buffalo sauce.