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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein20% · 46g
Carbs52% · 119g
Fat28% · 29g
4g
Fiber
1420mg
Sodium
4.7g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
71th pctl
More protein than 71% of 1,474 meals
Protein density
4.7g /100cal
Leaner than 49% of meals
vs Poultry average
19% heavier
This970
Avg812
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✕ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ High Protein✓ Quick✓ Easy Prep✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Flour Tortillas
Diced Skinless Dark Meat Chicken
Blue Corn Tortilla Chips
Queso Blanco
Tomato
Lime
Scallions
Jasmine Rice
Southwest Spice Blend
Salt
Cooking Oil
Black Pepper
How to make it
1
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.Keep covered off heat until ready to use in Step 5.
2
While rice cooks, wash and dry produce.Trim and thinly slice scallions, separating whites from greens. Quarter lime. Dice tomato into ½-inch pieces.
3
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add scallion whites, beef*, Southwest Spice Blend, and ½ tsp salt (1 tsp for 4 servings). Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.In the last 2 minutes of cooking, stir in ¼ cup water (½ cup for 4). Cook, stirring occasionally, until beef mixture has thickened slightly. TIP: If there’s excess grease in your pan, carefully pour it out.
4
While beef cooks, in a small microwave-safe bowl, combine queso blanco with 2 TBSP water (4 TBSP for 4 servings). Cover with plastic wrap and microwave until warmed through, 30-40 seconds. Stir and set aside.Using your hands, break half the tortilla chips into bite-size pieces over a medium bowl (leave remaining chips whole for serving).
5
Wrap flour tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.Fluff rice with a fork; stir in scallion greens and juice from half the lime. Season with salt and pepper.
6
Lay tortillas on a clean work surface. To the bottom third of each tortilla, add ½ cup scallion-lime rice in a line. Top with ½ cup beef, then with tomato, queso blanco, and crushed chips.Fold up bottom sides of tortillas over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form burritos. TIP: For less mess, place each tortilla on a large piece of aluminum foil before rolling, then wrap up with foil. Simply unwrap as you eat!
7
Halve burritos on a diagonal.Divide burritos, any remaining scallion-lime rice, and any remaining beef between plates. TIP: You can pile the beef on top of the rice and use the remaining chips to scoop it all up!Serve with remaining tortilla chips and remaining lime wedges on the side.
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In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.Keep covered off heat until ready to use in Step 5.
2
Step 2
While rice cooks, wash and dry produce.Trim and thinly slice scallions, separating whites from greens. Quarter lime. Dice tomato into ½-inch pieces.
3
Step 3
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add scallion whites, beef*, Southwest Spice Blend, and ½ tsp salt (1 tsp for 4 servings). Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.In the last 2 minutes of cooking, stir in ¼ cup water (½ cup for 4). Cook, stirring occasionally, until beef mixture has thickened slightly. TIP: If there’s excess grease in your pan, carefully pour it out.
4
Step 4
While beef cooks, in a small microwave-safe bowl, combine queso blanco with 2 TBSP water (4 TBSP for 4 servings). Cover with plastic wrap and microwave until warmed through, 30-40 seconds. Stir and set aside.Using your hands, break half the tortilla chips into bite-size pieces over a medium bowl (leave remaining chips whole for serving).
5
Step 5
Wrap flour tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.Fluff rice with a fork; stir in scallion greens and juice from half the lime. Season with salt and pepper.
6
Step 6
Lay tortillas on a clean work surface. To the bottom third of each tortilla, add ½ cup scallion-lime rice in a line. Top with ½ cup beef, then with tomato, queso blanco, and crushed chips.Fold up bottom sides of tortillas over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form burritos. TIP: For less mess, place each tortilla on a large piece of aluminum foil before rolling, then wrap up with foil. Simply unwrap as you eat!
7
Step 7
Halve burritos on a diagonal.Divide burritos, any remaining scallion-lime rice, and any remaining beef between plates. TIP: You can pile the beef on top of the rice and use the remaining chips to scoop it all up!Serve with remaining tortilla chips and remaining lime wedges on the side.
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puts Chicken & Queso Nacho Crunch Burritos on the menu as a prepared dish that holds up on a weeknight without asking much of the cook. At 970 calories per serving and 46 g of protein, the numbers fit most balanced eating frameworks without adjustment.
A burrito or burro in Mexico is, historically, a regional name, among others, for what is known as a taco, a tortilla filled with food, in other parts of the country. The term burrito was regional, specifically from Guanajuato, Guerrero, Michoacán, San Luis Potosí, Sonora and Sinaloa, for what is known as a taco in Mexico City and surrounding areas, and codzito in Yucatán and Quintana Roo. [1]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
970Calories
46gProtein
119gCarbs
29gFat
4gFiber
1420mgSodium
Daily calorie contribution49% of 2,000 cal target
🍽️ Serves: 2 servings
💪 High-Protein
✓ Perfect for
High-protein goals
⚠ Not ideal for
Strict calorie restriction
Vegans
Strict keto
Frequently asked questions
How many calories are in Chicken & Queso Nacho Crunch Burritos?
Chicken & Queso Nacho Crunch Burritos contains 970 calories and 46 g of protein per serving.
Which meal service offers Chicken & Queso Nacho Crunch Burritos?
Chicken & Queso Nacho Crunch Burritos is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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