High-Protein Breakfast Burrito
A hearty, protein-packed breakfast burrito filled with scrambled eggs, shredded chicken, black beans, and cheese, all wrapped in a whole wheat tortilla for a fulfilling morning meal.
Ingredients
Burrito Filling
- 3 large large eggs Use fresh eggs for best results.
- 1/4 cup egg whites Can substitute with more eggs if needed.
- 1/2 cup cooked chicken breast, shredded Rotisserie or leftover chicken works well.
- 1/4 cup black beans, drained and rinsed Provides additional fiber.
- 1/4 cup shredded cheddar cheese Use reduced-fat for fewer calories.
- 2 tablespoons salsa Hot or mild as preferred.
- 1/4 cup diced bell pepper Any color bell pepper works well.
- 1/4 cup diced onion Red or yellow onion can be used.
- 1/4 teaspoon ground cumin Adds depth to the flavor.
- 1/4 teaspoon chili powder Or adjust based on spice preference.
- 1/4 teaspoon garlic powder For additional flavor.
- 1 tablespoon olive oil For sautéing the vegetables.
- 1/4 cup fresh cilantro, chopped For additional garnish.
- 1 large whole wheat tortilla Can use gluten-free if needed.
Instructions
Preparation
- Heat a nonstick skillet over medium heat and add 1 tablespoon olive oil.
- Add the diced bell pepper and onion; cook for 3–4 minutes until softened.
- Add the shredded chicken to the skillet and stir to combine with the vegetables.
- Sprinkle in cumin, chili powder, and garlic powder; stir to coat and cook for 2–3 minutes.
- In a bowl, crack the 3 eggs and add the 1/4 cup egg whites; whisk until fully combined.
Cooking
- Push the chicken and vegetable mixture to one side of the skillet and pour the egg mixture into the empty side.
- Let it set for 1–2 minutes and then gently scramble the eggs until fully cooked, about 2–3 minutes.
- Stir the scrambled eggs into the chicken and veggies, then add the black beans and stir to incorporate.
- Sprinkle the shredded cheddar over the mixture, stirring until melted. Remove from heat.
Assembly
- Lay the whole wheat tortilla flat, spoon the filling into the center, drizzle with salsa, and sprinkle chopped cilantro.
- Fold in the sides and roll tightly. Serve hot or wrap in foil for later.
Notes
Store burritos wrapped in an airtight container for up to 3–4 days. For freezing, wrap tightly and store for up to 2 months. Reheat thoroughly before eating. Customization options: use turkey instead of chicken, or make it vegetarian by substituting with tofu or more black beans.