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Quick Chicken & Spinach Breakfast Burrito

Quick Chicken & Spinach Breakfast Burrito

Ingredients (Serves 1)

Whole wheat tortilla60 g
Egg110 g
Chicken breast100 g
Spinach30 g
Onion20 g
Bell pepper30 g
Olive oil5 ml
Cumin1 g
Chili powder1 g
Salt1 g
Cheddar cheese15 g

Instructions

1
If using raw chicken, dice breast and sauté in a pan with a little olive oil until cooked through. (Alternatively, use leftover cooked chicken).
2
Heat the olive oil in a non-stick pan over medium heat. Add the chopped onion and bell pepper and sauté for 3-4 minutes until softened.
3
Add the spinach and cooked chicken to the pan. Cook for another 1-2 minutes until spinach is wilted.
4
In a separate bowl, whisk the eggs with cumin, chili powder, and salt.
5
Pour the whisked eggs into the pan with the vegetables and chicken. Scramble until cooked through.
6
Warm the tortilla according to package instructions.
7
Spoon the chicken and egg mixture onto the center of the warm tortilla. Sprinkle with shredded cheese if using.
8
Fold in the sides of the tortilla, then roll it up tightly into a burrito.
9
Serve immediately.
Quick Chicken & Spinach Breakfast Burrito
Featured Recipe
Breakfast
20 min
Medium
High Protein
Quick Meal
High Protein

Quick Chicken & Spinach Breakfast Burrito

A warm whole wheat tortilla filled with scrambled egg, tender chicken, fresh spinach, and sautéed seasonal vegetables, seasoned with classic Mexican spices.

20 min
1 servings
MEDIUM
Breakfast
20 min
Medium
High Protein
Nutrition Facts
455
Calories
50g
Protein
30g
Carbs
15g
Fat
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Ingredients

Servings:
1
Main Ingredients1
  • Chicken breast100 g
Vegetables & Herbs3
  • Spinach30 g
  • Onion20 g
  • Bell pepper30 g
Dairy & Proteins1
  • Cheddar cheese15 g
Pantry Staples3
  • Bell pepper30 g
  • Olive oil5 ml
  • Salt1 g
Additional Items4
  • Whole wheat tortilla60 g
  • Egg110 g
  • Cumin1 g
  • Chili powder1 g

Instructions

  1. 1
    Step 1

    If using raw chicken, dice breast and sauté in a pan with a little olive oil until cooked through. (Alternatively, use leftover cooked chicken).

  2. 2
    Step 2

    Heat the olive oil in a non-stick pan over medium heat. Add the chopped onion and bell pepper and sauté for 3-4 minutes until softened.

  3. 3
    Step 3

    Add the spinach and cooked chicken to the pan. Cook for another 1-2 minutes until spinach is wilted.

  4. 4
    Step 4

    In a separate bowl, whisk the eggs with cumin, chili powder, and salt.

  5. 5
    Step 5

    Pour the whisked eggs into the pan with the vegetables and chicken. Scramble until cooked through.

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