Chicken and Spinach Breakfast Burrito

Name: Chicken and Spinach Breakfast Burrito
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican-inspired
Ingredients: 1 piece Boneless skinless chicken breast; 1 tbsp Olive oil; 1 tsp Smoked paprika; 0.5 tsp Ground cumin; 0.5 tsp Garlic powder; 0.75 tsp Salt; 0.5 tsp Black pepper; 6 piece Eggs; 2 tbsp Milk; 1 tbsp Butter; 3 cup Fresh baby spinach; 1 cup Shredded cheddar cheese; 4 piece Large flour tortillas; 0.5 cup Salsa (for serving)

Mexican-inspired · 35 mins

Chicken, eggs, spinach, and cheese wrapped in a tortilla.

K By kaylyn

Servings

1 piece Boneless skinless chicken breast
1 tbsp Olive oil
1 tsp Smoked paprika
0.5 tsp Ground cumin
0.5 tsp Garlic powder
0.75 tsp Salt
0.5 tsp Black pepper
6 piece Eggs
2 tbsp Milk
1 tbsp Butter
3 cup Fresh baby spinach
1 cup Shredded cheddar cheese
4 piece Large flour tortillas
0.5 cup Salsa (for serving)

Calories

718 kcal

Protein

38g

Carbs

86g

Fat

24g

Fiber

Sugar

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Cook Chicken

1. Slice the chicken breast in half horizontally to make two thinner cutlets, then pat dry. Rub with the smoked paprika, ground cumin, garlic powder, half the salt and the black pepper.

1 piece Boneless skinless chicken breast, 1 tsp Smoked paprika, 0.5 tsp Ground cumin, 0.5 tsp Garlic powder, 0.4 tsp Salt, 0.5 tsp Black pepper
2. Heat the olive oil in a large nonstick skillet over medium-high heat. Cook the chicken 5-6 minutes per side until golden and the internal temperature reaches 165°F (74°C). Rest 5 minutes, then dice into small pieces.

1 tbsp Olive oil
Cook Eggs and Spinach

3. Whisk the eggs with the milk and the remaining salt. Wipe out the skillet, melt the butter over medium-low heat, and add the spinach. Stir 1 minute until just wilted.

0.4 tsp Salt, 6 piece Eggs, 2 tbsp Milk, 1 tbsp Butter, 3 cup Fresh baby spinach
4. Pour in the egg mixture and stir gently with a spatula for 2-3 minutes until softly set. Fold in the diced chicken and remove from the heat, as the eggs will continue to cook.

1 piece Boneless skinless chicken breast
Assemble and Serve

5. Warm the tortillas in a dry pan or microwave for 15-20 seconds until pliable. Sprinkle the cheddar cheese down the center of each tortilla, then top with the chicken and egg mixture.

1 cup Shredded cheddar cheese, 4 piece Large flour tortillas
6. Fold in the sides and roll up tightly. Optionally toast seam-side down in the skillet for 1-2 minutes per side until golden. Serve with salsa.

0.5 cup Salsa (for serving)

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