Low Calorie Cheesy Buffalo Chicken

Cheesy buffalo chicken burritos have become my top solution when cravings for spicy comfort food hit but I still want something balanced and satisfying. This recipe delivers a crave-worthy combo of melty cheese and tangy buffalo sauce, all wrapped up in a low-calorie tortilla. It is one of my favorite weeknight dinner hacks, especially on days I need something high in protein to refuel.

When I first made these during a busy weeknight, I loved how they took almost no time yet felt indulgent. Now they are my go-to for feeding my family without resorting to takeout.

Ingredients

• Cooked shredded chicken breast: look for moist white meat from rotisserie or gently poached at home for the juiciest bites
• Buffalo sauce: choose mild or hot to control the spice and opt for a quality brand with clean ingredients
• Plain Greek yogurt: brings creaminess and a protein boost without added fat or heaviness
• Shredded reduced-fat cheddar cheese: adds classic cheesy melt and keeps the calories down
• Low-calorie whole wheat tortillas: look for pliable tortillas with at least five grams of fiber
• Garlic powder: a dash infuses savory flavor throughout
• Smoked paprika: delivers a subtle smoky heat and beautiful color
• Salt and pepper: adjust to taste and always taste as you go
• Optional toppings: shredded lettuce for crunch, chopped tomatoes for zip, avocado slices for richness, and light ranch dressing for creamy tang

Instructions

Prepare the Chicken:

Shred your cooked chicken breast until tender and bite-sized. Leftover grilled chicken or rotisserie chicken works perfectly. Place the shredded chicken in a large mixing bowl and break up any large clusters so it soaks up sauce evenly.

Mix the Buffalo Sauce:

In a small bowl whisk together buffalo sauce and plain Greek yogurt until fully combined and creamy. Add garlic powder smoked paprika salt and pepper. Taste and adjust the spice level by choosing your favorite buffalo sauce.

Combine Chicken and Sauce:

Pour the buffalo yogurt sauce over the shredded chicken. Using tongs or a fork toss the chicken thoroughly, ensuring every piece is coated. Let it sit for two to three minutes so flavors can marry.

Warm the Tortillas:

Take the whole wheat tortillas and microwave them for about fifteen to twenty seconds until soft and flexible. This step prevents the tortillas from splitting or tearing as you wrap the burritos.

Assemble the Burritos:

Lay one tortilla flat on your work surface. Spoon a generous amount of the buffalo chicken mixture down the center. Sprinkle shredded reduced-fat cheddar cheese on top of the chicken. Add any optional toppings you like such as lettuce, tomatoes, avocado, or a little light ranch dressing.

Fold and Roll:

Start by folding each side of the tortilla inward over the filling. Then roll from the bottom up tightly to completely encase the filling. Rolling firmly makes sure your burritos hold together and are easier to eat.

Optional Pan Crisp:

If you crave a crispy finish lightly spray a nonstick skillet with cooking spray and heat over medium. Place burritos seam-side down and grill for one to two minutes per side until golden and crisp. This adds extra texture and locks in the cheesy filling.

Serve Immediately:

Slice each burrito in half on the diagonal. Serve right away while warm and melty. Pair with a simple garden salad, air-fried sweet potato fries or chilled sparkling water for a complete meal.

One of my favorite things about this recipe is how the smoky paprika and creamy Greek yogurt blend with buffalo sauce. My family loves building their own burritos and adding toppings after football practice which always leads to laughter and happy plates.

Storage Tips

For leftovers wrap each burrito individually in foil and refrigerate for up to three days. To reheat unwrap and microwave for about one to two minutes or crisp up in a skillet for extra crunch. Avoid adding wet toppings before storing to keep tortillas from getting soggy.

Ingredient Substitutions

Swap regular cheddar for pepper jack or mozzarella for a flavor twist. Use lactose-free yogurt if you are sensitive to dairy. Substitute turkey breast for chicken if that is what you have on hand. Tortillas can be switched out for gluten-free wraps or large collard leaves.

Serving Suggestions

Serve with crunchy celery sticks and carrot ribbons to echo classic buffalo flavors. A light ranch or blue cheese dipping sauce on the side is always a hit at my table. I love serving these with cauliflower rice for a low-carb dinner.

Keep this recipe on hand for busy nights or when you want comfort food with a balanced twist. Enjoy how easy it is to satisfy everyone at your table in just minutes.

Recipe FAQs

→ How can I adjust the spice level?

Use mild or hot buffalo sauce to suit your preference, and add more or less Greek yogurt for cooling the heat.

→ Can these be made ahead for meal prep?

Yes, assemble the chicken mixture ahead, then fill and roll tortillas just before serving to avoid sogginess.

→ What toppings work best?

Fresh lettuce, chopped tomatoes, avocado slices, or a drizzle of light ranch all pair well and add texture and flavor.

→ Is there a substitute for Greek yogurt?

You can use low-fat sour cream or a dairy-free yogurt alternative to keep things creamy and tangy.

→ How do I prevent the tortillas from tearing?

Warm the tortillas briefly to make them pliable, and be careful not to overfill for easier rolling and folding.

→ Is pan-crisping optional?

Yes, but pan-grilling adds a delightful crunch and richer flavor—just a minute on each side is all it takes.