Chipotle Turkey Burritos

We love a good carb-y burrito that's high in protein and actually keeps us full — am I right? These chipotle turkey burritos hit all three, and they're just as good fresh as they are prepped ahead for the week.

Why you'll love it

Lean ground turkey, plenty of protein, and a smoky chipotle kick. It comes together fast and wraps up neatly for lunches on the go.

Ingredients

• 1 lb ground turkey
• 1 can black beans, drained and rinsed
• White rice (about 6 oz dry, or whatever rice you like)
• Large flour tortillas
• 1 onion
• Garlic
• Chipotle seasoning, to taste
• Salt
• Your favorite salsa
• Plain Greek yogurt
• Shredded cheese

Instructions

1. Bring the rice, ¼ tsp salt, and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until tender, about 15 minutes.
2. Halve and peel the onion; mince the garlic.
3. Heat 1 tbsp olive oil in a large pan over medium-high. Add the onion, garlic, ground turkey, and a pinch of salt. Cook until no pink remains.
4. Add chipotle seasoning to taste, the black beans, and ¼ cup salsa. Add more salsa if it looks dry.
5. Off the heat, stir in 4 tbsp Greek yogurt.
6. Assemble the burritos with rice, the turkey filling, and cheese.
7. Crisp on the stove 1–2 minutes per side, or microwave about 20 seconds if you're short on time.
8. Serve with a Greek yogurt + hot sauce combo on the side.

Tips & Variations

Stirring the Greek yogurt in off the heat keeps it creamy instead of curdled. These freeze and reheat well, so a double batch sets you up for grab-and-go lunches all week.

Nutrition

Serves 4 · roughly 45g protein per burrito.

Fuel that matches your training

Make-ahead meals like these are a consistency cheat code. Want help putting a system together? See our nutrition coaching, or book an intro session to get started.