Protein-rich breakfast burrito with chicken, scrambled eggs, peppers and cheese—quick, portable and satisfying.
# What You’ll Need:
→ Protein
01 - 2 large eggs
02 - 5.3 oz cooked chicken breast, diced or shredded (about 1 cup)
→ Vegetables
03 - 1/4 cup diced bell pepper (optional)
04 - 1/4 cup diced red onion (optional)
→ Dairy
05 - 2 tablespoons shredded cheddar cheese (optional)
→ Tortilla
06 - 2 large whole-wheat tortillas (10-inch)
→ Seasonings
07 - 1/4 teaspoon salt
08 - 1/8 teaspoon ground black pepper
09 - 1/4 teaspoon smoked paprika (optional)
→ Cooking
10 - 1 teaspoon olive oil or nonstick spray
# How to Make It:
01 - Place a nonstick skillet over medium heat and add the olive oil or apply nonstick spray to coat the pan.
02 - Add the diced bell pepper and red onion, if using, and sauté for 2 to 3 minutes until softened but not browned.
03 - Add the diced or shredded chicken to the skillet and stir until warmed through and combined with the vegetables.
04 - In a mixing bowl whisk the eggs with salt, black pepper and smoked paprika if using until blended and slightly frothy.
05 - Pour the seasoned eggs into the skillet and gently scramble, folding the eggs together with the vegetables and chicken until the curds are just set but still moist.
06 - Stir in the shredded cheddar so it melts through the mixture, then remove the pan from the heat to prevent overcooking.
07 - Warm the tortillas in a dry skillet over low heat for 10–20 seconds per side or microwave each tortilla for 10–20 seconds until pliable.
08 - Divide the egg-and-chicken mixture evenly down the center of each tortilla, leaving room at the edges for folding.
09 - Fold the sides of each tortilla over the filling, then roll tightly from the bottom to form a sealed burrito.
10 - If desired, toast each burrito in a clean skillet for 1–2 minutes per side until golden and crisp, then serve immediately with optional salsa, avocado or cilantro.
