If you’re looking for a healthy, protein-packed, and meal prep-friendly recipe, these Sweet Potato and Chicken Burritos are a must-try. They’re hearty, flavorful, and balanced with lean chicken breast, creamy mashed sweet potatoes, salsa, and just the right amount of melted cheese.
These burritos are not only easy to make but also freezer-friendly, making them perfect for busy weeknights, grab-and-go lunches, or stocking your freezer with wholesome meals. With bold spices like paprika, cumin, and chili powder, each bite is bursting with flavor while keeping things light and nutritious.
Why You’ll Love These Burritos
- Meal prep-friendly – make a batch ahead of time for easy grab-and-go meals.
- Balanced nutrition – packed with protein, fiber, and complex carbs.
- Customizable – use your favorite salsa, adjust the spice level, or swap the tortillas to fit your goals.
- Freezer-friendly – these burritos reheat beautifully.
Ingredients You’ll Need
- 1 lb chicken breast
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp oregano
- Salt and pepper, to taste
- ¼ cup mashed sweet potatoes (from 1 medium sweet potato)
- 2 tbsp non-fat Greek yogurt
- ½ cup salsa (your choice, mild or spicy)
- ½ cup low-fat shredded Mexican cheese
- Low-carb tortillas of your choice (yield depends on size)
Step-by-Step Instructions
- Cook the chicken
- Season the chicken breasts with paprika, cumin, chili powder, oregano, salt, and pepper.
- Air fry at 400°F for about 10 minutes, or until the internal temperature reaches 165°F. Set aside to cool, then cut into cubes.
- Prepare the sweet potatoes
- Peel and cube the sweet potato. Boil in salted water for 15–20 minutes, or until fork-tender.
- Drain and place in a large bowl. Mash with a potato masher, then stir in 2 tbsp of Greek yogurt until smooth and creamy.
- Mix the filling
- Add the cubed chicken to the mashed sweet potato mixture.
- Stir in salsa and shredded cheese until well combined.
- Assemble the burritos
- Lay out your tortillas. Add a scoop of filling to each, roll tightly, and fold in the edges.
- Toast lightly in a skillet on medium heat for 1–2 minutes per side, until golden and crisp.
- Serve or store
- Serve warm right away, or let cool before wrapping in foil or storing in airtight containers for meal prep.
Tips and Variations
- Make it spicy – use a hot salsa or add diced jalapeños to the filling.
- Add more veggies – throw in some sautéed bell peppers, onions, or spinach.
- Freezer prep – wrap individual burritos in foil, place in a freezer bag, and store for up to 2 months. Reheat in the microwave or oven.
- Cheese swap – try pepper jack or reduced-fat cheddar for a different flavor twist.
Final Thoughts
These Sweet Potato and Chicken Burritos are the ultimate blend of convenience and flavor. Packed with protein, creamy sweet potatoes, and zesty salsa, they make the perfect healthy lunch or dinner that you can enjoy all week long.
Make a batch today and keep your fridge (or freezer) stocked with a meal you’ll actually look forward to!
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