YOUR SOLIN GENERATED RECIPE
Loaded Breakfast Burrito with Salsa
Sautéed ground chicken and fluffy eggs are rolled into a toasted tortilla with wilted spinach and zesty salsa for a savory, protein-packed start to your day.
INGREDIENTS
4 oz Ground chicken
2 large Eggs
1 medium Whole wheat tortilla
1 cup Baby spinach
2 tbsp Fresh salsa
1 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Cumin
0.25 tsp Garlic powder
PREPARATION
Heat avocado oil in a non-stick skillet over medium-high heat.
Add the ground chicken, sea salt, black pepper, cumin, and garlic powder to the skillet, breaking the meat up with a spatula until browned and cooked through.
Lower the heat to medium and crack the eggs directly into the pan with the chicken, stirring frequently to scramble them into the meat until just set.
Fold in the baby spinach and cook for approximately 1 minute until the leaves are wilted.
In a separate dry pan, warm the whole wheat tortilla for about 30 seconds per side until soft and pliable.
Spoon the chicken and egg mixture into the center of the tortilla, top with fresh salsa, and roll tightly into a burrito.