Creamy Cajun Chicken Burrito Meal Prep
Equipment
Ingredients
Main Ingredients
boneless skinless chicken thighs (raw)
907 g
low-calorie tortilla wraps
8 piece
jasmine rice (cooked)
2 cup
red bell pepper (diced)
1 piece
green bell pepper (diced)
1 piece
yellow onion (diced, small)
1 piece
olive oil
1 tbsp
Cajun Seasoning
paprika
2 tsp
garlic powder
1 tsp
onion powder
1 tsp
salt
1 tsp
black pepper
0.5 tsp
oregano
0.5 tsp
cayenne pepper
0.5 tsp
thyme
0.5 tsp
Creamy Cajun Sauce
nonfat Greek yogurt
170 g
light mayonnaise
2 tbsp
hot sauce
1 tbsp
lemon
0.5 piece
garlic powder
1 tsp
Instructions
Prepare vegetables
Dice the bell peppers and onion into small, even pieces for consistent cooking and texture.
Mix Cajun seasoning
Combine all Cajun spices in a small bowl to create a uniform seasoning blend.
Season chicken
Pat chicken thighs dry and season generously with the prepared Cajun seasoning on all sides.
Cook chicken
Heat olive oil in a large pan over medium-high heat. Cook seasoned chicken thighs for 6-7 minutes per side until internal temperature reaches 75°C and juices run clear.
Sauté vegetables
In the same pan, sauté diced bell peppers and onion for 3-4 minutes until slightly softened but still crisp.
Prepare creamy Cajun sauce
Mix Greek yogurt, light mayo, hot sauce, lemon juice, garlic powder, and 1 tsp Cajun seasoning. Add water as needed to achieve desired consistency.
Slice cooked chicken
Remove chicken from pan and let rest for 2 minutes, then slice into thin strips against the grain.
Assemble burritos
Warm tortillas if desired. Layer rice, sautéed vegetables, sliced chicken, and drizzle with creamy Cajun sauce. Roll tightly, folding in the sides.
Original recipe
Storage
Wrap individually in foil or plastic wrap for easy grab-and-go meals. Thaw overnight in refrigerator before reheating.
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