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High-Protein Breakfast Burrito

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This high-protein breakfast burrito features fluffy scrambled eggs, shredded chicken, black beans, and melty cheddar wrapped in a whole-wheat tortilla.

Ingredients

Scale
  • 1 burrito-size whole wheat tortilla
  • 2 large eggs
  • 2 egg whites
  • 3 oz 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
  • 2 tablespoons diced onion
  • 1 teaspoon olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 2 tablespoons fresh cilantro, chopped

Instructions

  1. Heat a nonstick skillet over medium and add 1 teaspoon olive oil. When the oil shimmers, add the diced bell pepper and onion. Sauté for 3–4 minutes until softened.
  2. Add the shredded chicken to the skillet with the softened vegetables. Sprinkle in the cumin, chili powder, and garlic powder. Stir to coat and cook for 2–3 minutes until the chicken is warm.
  3. Whisk together the 2 large eggs and 2 egg whites in a bowl until blended.
  4. Push the chicken-vegetable mixture to one side of the skillet. Pour the egg mixture into the empty side. Let the eggs sit undisturbed for about 1 minute. Gently scramble until fluffy and just set (about 2–3 minutes total).
  5. Stir the scrambled eggs into the chicken and veggies, then add the drained black beans. Mix to combine and sprinkle the cheddar over filling; stir until melted. Remove from heat.
  6. Lay the tortilla flat and spoon the filling into the center. Top with salsa and chopped cilantro. Fold the sides in, then roll tightly from the bottom up.

Notes

Warm the tortilla before filling it — this prevents tearing and makes it easier to roll.

Find it online: https://www.mealbreeze.com/high-protein-breakfast-burrito-2/