Smoky Chicken and Egg White Breakfast Burritos

Name: Smoky Chicken and Egg White Breakfast Burritos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 6 ounce chicken breast (boneless, skinless, cooked and shredded); 4 egg whites (large); 1 can black beans (15 oz, rinsed and drained); 0.5 cup cheddar cheese (shredded); 2 whole wheat tortillas (8-inch, low-carb); 0.25 cup mild salsa; 1 teaspoon olive oil; 0.5 teaspoon smoked paprika; 0.5 teaspoon garlic powder; 0.5 teaspoon dried oregano; 0.5 teaspoon salt; 0.25 teaspoon ground black pepper

Toasted whole-wheat breakfast wraps stuffed with seasoned shredded chicken breast, scrambled egg whites, black beans, and melted cheddar.

Prep: 10 min
Cook: 10 min
Total: 20 min
Servings: 2
Cuisine: American
Difficulty: Easy
Cost: $3.43/serving

Dietary

High-Protein
High-Fiber
Nut-Free
Soy-Free
Halal
Low-Sugar

Ingredients

6 ounce chicken breast (boneless, skinless, cooked and shredded)
4 egg whites (large)
1 can black beans (15 oz, rinsed and drained)
0.5 cup cheddar cheese (shredded)
2 whole wheat tortillas (8-inch, low-carb)
0.25 cup mild salsa
1 teaspoon olive oil
0.5 teaspoon smoked paprika
0.5 teaspoon garlic powder
0.5 teaspoon dried oregano
0.5 teaspoon salt
0.25 teaspoon ground black pepper

Instructions

In a small bowl, toss the shredded chicken breast and black beans with 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
Heat 1/2 teaspoon olive oil in a nonstick skillet over medium heat. Whisk the egg whites with the remaining 1/4 teaspoon salt, pour into the pan, and scramble gently for 2 to 3 minutes until just set. Transfer egg whites to a plate.
Lay out the whole wheat tortillas on a clean surface. Divide the seasoned chicken and black bean mixture evenly between the centers of both tortillas, then top with scrambled egg whites, 1/2 cup cheddar cheese, and 1/4 cup mild salsa.
Fold the sides of each tortilla inward over the filling, then roll tightly from bottom to top to seal into burritos.
Wipe the skillet clean and heat the remaining 1/2 teaspoon olive oil over medium heat. Place the burritos seam-side down in the skillet and toast for 2 to 3 minutes per side until golden brown, crisp, and warmed through.

Notes

To meal prep, assemble burritos completely, wrap tightly in foil or parchment, and refrigerate up to 4 days or freeze up to 1 month. Reheat in a dry skillet or toaster oven for best crispness.

Nutrition (per serving)

Calories: 610
Protein: 49 g
Carbohydrates: 62.5 g
Fat: 15.5 g
Fiber: 10.2 g
Sodium: 2300 mg
Saturated Fat: 6.7 g
Sugar: 2.7 g
Cholesterol: 90 mg