YOUR SOLIN GENERATED RECIPE
Chicken Avocado Breakfast Burrito
Sautéed chicken and fluffy scrambled eggs are wrapped in a toasted tortilla with creamy avocado and crisp peppers for a protein-packed morning.
INGREDIENTS
4 oz cooked chicken breast
1 large egg
0.25 whole avocado
1 medium whole wheat tortilla
1 cup fresh baby spinach
0.25 cup red bell pepper
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp salsa verde
PREPARATION
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the diced red bell pepper and sauté for 2-3 minutes until slightly softened.
Add the shredded cooked chicken and baby spinach to the skillet, stirring until the spinach is wilted and the chicken is warmed through.
Push the chicken and vegetable mixture to one side of the pan, crack the egg into the empty space, and scramble until just set.
Warm the whole wheat tortilla in a separate dry pan or microwave for 15 seconds to make it pliable.
Layer the chicken, egg, and vegetable mixture onto the center of the tortilla.
Top with sliced avocado, salsa verde, sea salt, and black pepper.
Fold in the sides of the tortilla and roll tightly to seal the burrito before serving.