High-Protein Buffalo Chicken Burrito Meal Prep

Gather all ingredients and equipment: a large mixing bowl, a blender or food processor, a dry skillet or microwave‑safe plate, and airtight containers for storage.

If the chicken is not already shredded, cook 2 lb of chicken breast (boil, bake, or grill) until fully cooked, then let cool slightly and shred using two forks.

In the large bowl, combine the shredded chicken, ½ cup buffalo sauce, ½ cup low‑fat cream cheese, ½ cup non‑fat Greek yogurt, and 1 cup low‑fat cheddar cheese. Stir until every piece of chicken is evenly coated with the sauce and cheeses.

Prepare the ranch dressing: place ½ cup blended‑smooth cottage cheese, ½ cup non‑fat Greek yogurt, ¼ cup water, and one pack of ranch seasoning into a blender. Blend on high until the mixture is completely smooth and pourable.

Taste the ranch dressing and adjust seasoning if desired (add a pinch of salt or extra ranch seasoning). Set aside.

Warm the low‑calorie tortillas to make them pliable: heat a dry skillet over medium heat for 30 seconds, then briefly warm each tortilla for 10‑15 seconds per side, or microwave each tortilla on a paper towel for 10 seconds.

Lay a warmed tortilla on a clean surface, spoon an even amount of the buffalo chicken mixture down the center, then drizzle 1‑2 tablespoons of the ranch dressing over the filling.

Fold the sides of the tortilla inward, then roll tightly from the bottom up to form a burrito. Repeat with the remaining tortillas and filling.

Wrap each burrito in parchment paper or foil, place them in airtight containers, and refrigerate. The burritos will keep for up to 4 days and can be eaten cold or reheated briefly.

When ready to eat, remove the burrito from the wrapper and microwave for 60‑90 seconds, or heat in a skillet for 2‑3 minutes, until warmed through.