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High-Protein Breakfast Burrito

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A quick, filling burrito packed with protein from eggs, chicken, and beans, perfect for busy mornings or meal prep.

Ingredients

Scale
  • 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

  1. Heat a nonstick skillet over medium heat and add the olive oil.
  2. Once the oil is hot, add the diced bell pepper and onion to the skillet.
  3. Cook the bell pepper and onion, stirring occasionally, for about 3-4 minutes or until they soften.
  4. Add the shredded chicken breast to the skillet and stir to combine with the vegetables.
  5. Sprinkle in the cumin, chili powder, and garlic powder, and stir to coat the chicken and vegetables evenly with the spices.
  6. Cook for an additional 2-3 minutes to allow the flavors to meld together.
  7. While the chicken and vegetable mixture cooks, crack the eggs into a separate bowl.
  8. Add the egg whites to the bowl with the eggs and whisk them together until fully combined.
  9. Once the chicken and vegetables are ready, push them to one side of the skillet.
  10. Pour the egg mixture into the empty side of the skillet and let it cook undisturbed for 1-2 minutes until it begins to set around the edges.
  11. Use a spatula to gently stir the eggs, scrambling them until fully cooked, about 2-3 minutes.
  12. Once the eggs are scrambled, stir them into the chicken and vegetable mixture, combining everything together.
  13. Add the black beans to the skillet, stirring to incorporate them into the egg mixture.
  14. Sprinkle the shredded cheddar cheese over the top and stir until it melts into the eggs and chicken mixture.
  15. Remove the skillet from the heat and set it aside.
  16. Lay the whole wheat tortilla flat on a clean surface.
  17. Spoon the egg and chicken mixture onto the center of the tortilla.
  18. Drizzle the salsa over the top of the filling.
  19. Sprinkle the chopped fresh cilantro over the salsa.
  20. Carefully fold the sides of the tortilla inward, then roll it up tightly to form the burrito.
  21. Serve immediately while hot, or wrap it in foil for later.

Notes

For best quality, eat within 3 days. Can be frozen for up to 2 months. Reheat in the microwave or oven.

Nutrition

Find it online: https://voxrecipes.com/high-protein-breakfast-burrito/