Description
This High-Protein Breakfast Burrito combines fluffy scrambled eggs, lean shredded chicken, black beans, and fresh vegetables wrapped in a whole wheat tortilla. It’s a flavorful, nutrient-packed start to your day, featuring a blend of spices like cumin and chili powder, melty cheddar cheese, and zesty salsa for a delicious morning meal that fuels your body with protein and fiber.
Ingredients
Scale
Ingredients
- 1 large whole wheat tortilla
- 3 large eggs
- 1/4 cup egg whites
- 1/2 cup cooked chicken breast, shredded
- 1/4 cup black beans, drained and rinsed
- 1/4 cup shredded cheddar cheese
- 2 tablespoons salsa
- 1/4 cup diced bell pepper
- 1/4 cup diced onion
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1 tablespoon olive oil
- 1/4 cup fresh cilantro, chopped
Instructions
- Heat the skillet: Heat a nonstick skillet over medium heat and add the olive oil to warm it up.
- Sauté vegetables: Add the diced bell pepper and onion to the hot oil and cook, stirring occasionally, for 3-4 minutes until softened.
- Add chicken: Stir in the shredded cooked chicken breast and mix with the vegetables.
- Season: Sprinkle the cumin, chili powder, and garlic powder evenly over the chicken and vegetables, stirring well to coat.
- Cook flavors together: Continue cooking the mixture for 2-3 minutes to allow the spices to blend and flavors to develop.
- Prepare eggs: In a separate bowl, crack the eggs and add the egg whites, then whisk together until fully combined.
- Cook eggs: Push the chicken and vegetable mixture to one side of the skillet and pour the egg mixture into the empty side. Let the eggs cook undisturbed for 1-2 minutes until they start to set around the edges.
- Scramble eggs: Gently stir and scramble the eggs until fully cooked, about 2-3 minutes.
- Combine eggs and chicken mixture: Stir the scrambled eggs into the chicken and vegetable mixture until fully incorporated.
- Add beans: Stir the drained black beans into the mixture, mixing thoroughly.
- Melt cheese: Sprinkle shredded cheddar cheese over the skillet contents and stir until the cheese melts through the mixture.
- Assemble burrito: Remove skillet from heat. Lay the whole wheat tortilla flat on a clean surface and spoon the egg and chicken mixture onto its center.
- Add toppings: Drizzle salsa over the filling and sprinkle with chopped fresh cilantro.
- Fold and roll: Fold the sides of the tortilla inward, then roll it tightly from one end to form the burrito.
- Serve: Serve the burrito immediately while hot, or wrap in foil for later enjoyment.
Notes
- You can swap cheddar cheese for a lower-fat cheese to reduce calories.
- Using pre-cooked chicken breast saves time, but you can also cook raw chicken and shred it ahead.
- For extra spice, add jalapeños or hot sauce to the filling.
- To make this recipe vegetarian, omit the chicken and add extra beans or tofu.
- Wrap the burrito in foil and refrigerate for up to 2 days; reheat in a skillet or microwave before eating.
