Buffalo Chicken Ranch Burritos (Meal Prep Series)

Serves | 10 burritos

Ingredients:

• 4 lb boneless, skinless chicken thighs

• 2 packets ranch seasoning (or sub FTN ranch seasoning)

• 1 c buffalo sauce, divided 1 c cottage cheese

• 1 tbsp honey

• 1⁄2 c sliced green onions

• 10 tortillas

Directions:

1. Add chicken thighs, ranch seasoning, and 1⁄2 c buffalo sauce to a crockpot. Cover and cook on low for 4–5 hours or high for 2–3 hours, until tender.

2. Shred chicken using a hand mixer directly in the crockpot, or transfer to a stand mixer to shred.

3. Let chicken cool slightly. Meanwhile, blend cottage cheese, honey, remaining 1⁄2 c buffalo sauce, and 1⁄2 c of the chicken crockpot liquids until smooth.

4. Pour sauce over the shredded chicken and stir to combine. Stir in green onions.

5. Add ~1 cup filling and roll tightly into a burrito. Wrap in foil, label it, and freeze immediately. Repeat until all the filling is used. Or skip the tortillas and serve the buffalo chicken filling as a hot dip!

Burrito Tips: Chill mixtures before wrapping for easier handling, warm tortillas slightly to prevent cracking, and freeze burritos right away to avoid sogginess.

To Reheat: Microwave wrapped in paper towel for 2-3 minutes. For a crispy finish, sear in a hot skillet (3–5 minutes per side) or air fry at 375°F for 6–8 minutes, flipping halfway.

You’ll find this recipe (and more like it!) in my NEW eBook, A Better Way To Meal Prep: High-Protein Freezer Meals.

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