Spicy Chicken Breakfast Burritos
Spicy Chicken Breakfast Burritos are a quick, high protein breakfast with bold flavors. Ready in 35 minutes and great for meal prep.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts cut into small pieces
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon hot sauce
- 6 large eggs
- 2 tablespoon milk
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 cup shredded pepper Jack cheese
- ⅓ cup salsa
- 2 tablespoon chopped pickled jalapeños
- 6 large burrito-size flour tortillas
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken to the skillet. Season the chicken with the chili powder, smoked paprika, cumin, garlic powder, ¼ teaspoon salt, and ⅛ teaspoon black pepper.
- Cook for 6 to 8 minutes, stirring occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F.
- Stir the hot sauce into the chicken.
- Transfer the chicken to a plate.
- Crack the eggs into a medium bowl. Add the milk, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Whisk with a wire whisk until blended.
- Reduce the skillet heat to medium-low.
- Pour the egg mixture into the skillet. Cook, gently stirring with a spatula, until the eggs are softly scrambled.
- Warm the tortillas according to the package directions.
- Divide the scrambled eggs evenly among the tortillas. Divide the spicy chicken evenly over the eggs.
- Top each with pepper Jack cheese, salsa, and chopped jalapeños.
- Fold the sides of each tortilla toward the center.
- Roll each tortilla tightly into a burrito.
- Place the burritos seam-side down in the skillet over medium heat.
- Cook for 1 to 2 minutes per side, or until lightly browned and warmed through.
Notes
Tips and Tricks
Drain the Salsa - If your salsa is watery, drain off some of the liquid before adding it. Too much moisture can make the tortillas soggy, especially when you're preparing burritos ahead of time. Don't Overcook the Eggs - Remove the eggs from the heat when they're just set and still soft. They'll warm up again when you toast or reheat the burritos. Let the Filling Cool for Freezing - Allow the chicken and eggs to cool before assembling burritos you plan to freeze. This helps prevent excess moisture from collecting inside the wrappers. Don't Overfill the Tortillas - Divide the filling evenly so the burritos are easier to roll and won't split open. Large burrito-size tortillas work best. Adjust the Heat - Hot sauce brands vary quite a bit. Start with the amount listed, then adjust it next time if you'd prefer more or less spice.Storing and Reheating
Refrigerator - Store cooled burritos individually wrapped in an airtight container in the refrigerator for up to 3 to 4 days. Freezer - Wrap each cooled burrito tightly in plastic wrap or foil, then place them in a freezer-safe bag. Freeze for up to 2 months for best quality. Microwave - Remove any foil and microwave a refrigerated burrito for 1 to 2 minutes, turning halfway through. For frozen burritos, microwave for approximately 3 to 5 minutes, turning halfway through. Cooking times vary, so make sure the center reaches 165°F. Oven - Wrap a burrito in foil and reheat at 350°F for approximately 15 to 20 minutes if refrigerated or 30 to 40 minutes if frozen, until heated through to 165°F.Nutrition
Calories: 352kcalCarbohydrates: 17gProtein: 30gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 252mgSodium: 902mgPotassium: 477mgFiber: 2gSugar: 2gVitamin A: 841IUVitamin C: 3mgCalcium: 231mgIron: 3mg
Follow us on Pinterest@nestinglanehealthy