Butter Chicken Burritos

Makes 4 burritos · 55 min from scratch · about 30 min with the shortcut

Butter Chicken Burritos

Calories
460
Protein
50 g
Carbs
59 g
Fat
15 g

Per burrito, from scratch. Shortcut numbers are below.

Or use the shortcut

Ingredients

Chicken Or use the shortcut

  • 1¼ lb boneless, skinless chicken breast, diced
  • 1 tsp each smoked paprika, garam masala, turmeric, salt and pepper
  • 3 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • ½ cup plain nonfat Greek yogurt
  • Cooking spray

Butter chicken sauce

  • 1½ tbsp light butter
  • ½ onion, sliced
  • 1 tbsp cashew butter
  • One 14.5 oz can diced tomatoes
  • 1 more tsp each of the chicken spices
  • 3 tbsp plain nonfat Greek yogurt

To finish

  • 4 low carb 10-inch tortillas (about 110 calories each)
  • 1¾ cups cooked white rice
  • Chopped cilantro

Directions

  1. Season the chicken. Toss the chicken with the spices, garlic, ginger and ½ cup yogurt.
    Shortcut: skip

  2. Make the sauce. Melt the butter in a large skillet over high heat. Add the onion, cashew butter, tomatoes and the second round of spices. Stir in the 3 tbsp yogurt and cook for 5 minutes.

  3. Purée the sauce. Blend it for about 1 minute, until smooth.

  4. Cook the chicken. Coat the same skillet with cooking spray and set it over high heat. Cook the chicken 4 to 5 minutes per side, until it reaches 165°F.
    Shortcut: heat instead

  5. Simmer. Pour the sauce over the chicken and simmer on low for 3 to 4 minutes.

  6. Fill and roll. Top each tortilla with a quarter of the rice, a quarter of the butter chicken and some cilantro. Roll each one tightly. Toast in a dry skillet until golden.

  7. Store and reheat. Cover and refrigerate. Eat within 3 to 4 days, or freeze and thaw in the fridge overnight. Reheat in the oven at 400°F for 8 to 12 minutes, or in the air fryer at 375°F for 5 to 8 minutes, until it reaches 165°F.

Chicken Shawarma
Chicken Shawarma · Zhoug

Skip the cooking

Use 1 lb Chicken Shawarma instead

It comes fully cooked and already marinated with garlic, paprika and turmeric, so steps 1 and 4 go away. Thaw it in the fridge overnight. Heat it in a skillet over medium high heat for 5 to 7 minutes, turning, until it reaches 165°F. Cook the garlic and ginger in the sauce at step 2, then chop the chicken and stir it in at step 5.

Per burrito: 520 cal · 46 g protein · 62 g carbs · 22 g fat.

Build your box

Want more protein? Use 1 lb Chicken Crumbles. Stir them into the sauce at step 5 and simmer, stirring, until they reach 165°F. Per burrito: 520 cal · 54 g protein · 58 g carbs · 20 g fat.

Nutrition per burrito is estimated from USDA data and Portside label values. Rice is counted as plain white rice.