Description
A filling, portable breakfast burrito packed with high protein from chicken, eggs, and black beans, wrapped in a whole-wheat tortilla.
Ingredients
- 1/2 cup Chicken breast, cooked (shredded or chopped)
- 1/4 cup Bell pepper, diced
- 1/4 cup Black beans, drained and rinsed
- 1/4 cup Cilantro, fresh, chopped
- 1/4 tsp Garlic powder
- 1/4 cup Onion, finely chopped
- 1/4 cup Egg whites
- 3 Eggs, large
- 2 tbsp Salsa (for serving and optional filling)
- 1/4 tsp Chili powder
- 1 tbsp Olive oil
- 1/4 tsp Cumin, ground
- 1 large whole wheat Tortilla
- 1/4 cup Cheddar cheese, shredded (use a low-moisture variety or a dairy-free alternative)
Instructions
- Heat the olive oil in a skillet over medium heat. Add the onion and bell pepper. Sauté until they soften and the edges just begin to color, about 3–4 minutes.
- Stir in the cooked chicken and black beans. Sprinkle the garlic powder, chili powder, and cumin over the mixture. Cook, stirring, until everything is warmed through, about 2 minutes.
- Whisk the eggs and egg whites in a bowl until blended. Pour the eggs into the skillet. Give the pan a moment to set at the edges, then scramble gently until the eggs are cooked but still moist. Remove the skillet from the heat.
- Lay the tortilla flat and spoon a generous portion of the egg-and-chicken mix down the center. Add a sprinkle of cheddar and the chopped cilantro. Fold the sides and roll tightly into a burrito.
- Serve immediately with salsa on the side, or wrap tightly for travel.
Notes
Use leftover cooked chicken to save time. If you prefer dairy-free, swap the cheddar for a plant-based shredded cheese.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Mexican