Chipotle Chicken and Egg Breakfast Wraps

Seared chicken breast strips and tender onions tossed with chipotle chili and folded with fluffy eggs into warm, toasted corn tortillas.

• Prep: 6 min
• Cook: 10 min
• Total: 16 min
• Servings: 2
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $3.50/serving

Dietary

• High-Protein
• Dairy-Free
• Gluten-Free
• Nut-Free
• Soy-Free
• Low-Sugar
• Low-Saturated-Fat

Tags

• sauté
• quick
• spicy
• smoky
• healthy

Ingredients

• 1 tablespoon olive oil
• 0.5 pound chicken breast (boneless, skinless, diced small)
• 0.5 yellow onion (medium, thinly sliced)
• 1 red bell pepper (medium, thinly sliced)
• 0.75 teaspoon chipotle chili powder
• 0.75 teaspoon smoked paprika
• 0.5 teaspoon salt
• 2 eggs (large)
• 0.5 cup liquid egg whites
• 4 corn tortillas
• 1 tablespoon hot sauce

Instructions

1. Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breast, yellow onion, and red bell pepper.
2. Season with chipotle chili powder, smoked paprika, and 1/4 teaspoon salt. Sauté for 5 minutes until chicken is cooked through and vegetables are tender-crisp. Transfer to a bowl.
3. Lower heat to medium and add remaining 1/2 tablespoon olive oil to the pan. Whisk eggs, liquid egg whites, and remaining 1/4 teaspoon salt together, then pour into the skillet and scramble for 2 minutes until set.
4. Warm corn tortillas in a dry skillet or microwave for 20 seconds until pliable. Divide scrambled eggs and chipotle chicken mixture evenly among the tortillas, then drizzle with hot sauce if desired.

Notes

Store the cooked chicken and egg filling separately from tortillas; reheat filling for 1 minute before rolling into fresh tortillas.

Nutrition (per serving)

• Calories: 457
• Protein: 41.7 g
• Carbohydrates: 34.9 g
• Fat: 14.1 g
• Fiber: 2.8 g
• Sodium: 830 mg
• Saturated Fat: 2.5 g
• Sugar: 6.1 g
• Cholesterol: 249 mg