Wrap & Roll: 15-Minute Chicken Burrito Bonanza

Ingredients Checklist (Tap as You Prep)

• 1 ½ cups blanched almond flour or oat flour (weighed for Wrap & Roll: 15-Minute Chicken Burrito Bonanza)
• ½ cup vanilla or chocolate whey/casein protein isolate (or rich milk solids)
• ⅓ cup grass-fed unsalted butter, creamy nut butter, or mascarpone, softened
• ⅓ cup golden monk-fruit sweetener, maple syrup, or coconut sugar
• 2 large pasture-raised eggs, room temperature + 1 ½ teaspoons vanilla bean paste
• 1 teaspoon baking powder + ½ teaspoon Ceylon cinnamon + ¼ teaspoon flaky sea salt
• ½ cup 70% dark chocolate chips, roasted nuts, or berry compote
• Flaky Maldon sea salt or dusted cocoa/pistachios for finishing

Step-by-Step Cooking Instructions

1. Prep Pan & Cream the Base: Preheat oven to 350°F (175°C) and line your baking pan with unbleached parchment paper. Beat the softened butter (or nut butter), sweetener, eggs, and vanilla for 90 seconds until smooth and glossy for Wrap & Roll: 15-Minute Chicken Burrito Bonanza.
2. Fold Dry Protein Ingredients: Whisk the almond/oat flour, protein base, baking powder, and sea salt together, then fold gently into the wet mixture until a thick bakery batter forms.
3. Swirl Inclusions: Fold in two-thirds of the chocolate chips, nuts, or fruit swirls and transfer to the prepared pan, scattering the rest on top.
4. Bake Until Just Set: Bake for 15–18 minutes until the edges are golden and the center springs back lightly—never overbake high-protein bakes.
5. Cool & Finish with Flaky Salt: Cool for 15 minutes on a wire rack so the crumb sets fudgy and tender before slicing.