Name: Egg and Chicken Breakfast Burrito with Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.1 oz Cooked Chicken Breast; 1 Large Egg; 1 Large Whole Wheat Tortilla; 2 tbsp Nonfat Greek Yogurt; 120g Russet Potato; 40g Avocado; 1 tbsp Olive Oil; 50g Red Bell Pepper

Nutrition

Per serving

609 calories

Protein: 27g; 18% of calories
Carbs: 59g; 38% of calories
Fat: 31g; 44% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Dice the potato into small cubes and sauté in half the olive oil until golden and tender.
Add diced bell peppers to the pan and cook until slightly softened.
Push vegetables to one side, add the remaining oil, and cook the diced chicken breast until fully heated through.
Whisk the egg and pour into the pan, scrambling with the chicken and vegetables until set.
Warm the tortilla in a dry skillet or microwave for 15 seconds.
Spread the scrambled mixture onto the center of the tortilla.
Top with sliced avocado and a dollop of Greek yogurt before rolling tightly.

Nutrition

Ingredients

Instructions

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