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I have a new favorite post-workout meal that packs in more than 60g of protein—YAZIO's chicken burrito recipe
It took me less than 20 minutes to make, but it's also easy to prep in advance so that it’s virtually ready once you're back from the gym
| Makes |
I've always taken a relaxed attitude towards food. I’m lucky in that I enjoy cooking for myself and have the means to do it regularly, which makes it easier to follow a good diet.
But the more I exercise, the more determined I am to make sure I’m getting the basics right. Are there healthy servings of protein, carbs, fats and veg on the plate? Am I eating in line with the activity I'm doing?
With that last part, I often have to rely on guesswork, which is where a calorie-counting app like YAZIO comes in useful. Paired with calorie burn information from my fitness tracker, I can make sure what I'm eating roughly tallies with what I'm doing.
The other thing I like about calorie-counting apps is the recipes, and a YAZIO recipe video for a chicken burrito recently caught my eye on Instagram.
I made it one evening after completing a dumbbell arms workout at home, while I waited for my wife to return from an interval session at a running track. I loved how easy it was to make—I was even able to fine-tune some data on my fitness tracker while waiting for the chicken to fry.
I finished in under 20 minutes but next time I plan to prep the burritos ahead, saving the final step for after my workout. That way, I can enjoy them just after I’m done—really helpful when I'm trying to fit exercise into a lunch break.
Here's how to make it.
Chicken burrito recipe
Ingredients (serves 2)
- 14.1oz boneless skinless chicken breasts
- 1tbsp olive oil
- 1tsp chili flakes
- 1tsp ground cumin
- 1tsp dried oregano
- Salt and pepper to taste
- 4tbsp crème fraîche
- 2tsp Sriracha sauce
- 2 flour tortillas
- 0.7oz Romaine lettuce
- 2.1oz shredded mozzarella cheese
Method
- Cut the chicken into bite-sized pieces.
- Heat the olive oil in a pan and fry the chicken over medium heat for approximately 8 minutes.
- Season with crushed red pepper, cumin, oregano, salt, and pepper.
- Combine the crème fraîche and Sriracha.
- Place the chicken, sauce, lettuce, and mozzarella in the center of the tortilla.
- Fold two opposite sides of the tortilla over the filling and roll the burrito up from the bottom.
- Toast the burrito in a pan for 1 minute on each side.
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