Sydney's Breakfast Burrito

 Inspired by one of my favorite local cafes: "First Watch", I created my adapted breakfast burrito. This burrito is geared towards clean and healthy eating. It is high in protein, fiber, good fats, and green vegetables. Here it is:

Ingredients:

2 large chicken breasts; sliced into 1" slices

Dry Rub for Chicken: 3 Tb dried garlic, 2 Tb dried thyme, 2 Tb dried rosemary, 1 Tb red pepper flakes

Avocado Spread: 2 avocados, 1 jalepeno (minced), 1 lime, juiced

2 cups graded Colby jack cheese

1 cup feta cheese

1 can black beans

3 cups kale, coarsely chopped

1 cup spinach

1/2 cup quinoa (cooked in vegetable broth as directed)

5 pieces of turkey bacon

6 scrambled egg whites

5 whole grain tortillas

salt&ground pepper

Directions:

1. In a small pot bring the vegetable broth to a boil. Then add quinoa and turn down heat to medium. Let cook (simmer) for about 15 minutes or until the quinoa is soft and fluffy. 

2. In a small bowl, mix the garlic, thyme, rosemary, red chiles, 1 Tb salt, 1/2 Tb pepper. Coat all sides of the chicken with the spice rub.

3. Heat a medium sized skillet with 2 Tb of olive oil on medium heat. When the oil is sizzling, place the seasoned chicken tenders in the pan. Cook for 5 minutes on each side. Once cooked all the way through, place chicken in a bowl covered in tin foil and set to the side.

4. With a fork, mash the avocados to your preferred consistency. Add the jalapeño (I like a lot of spice, but its up to you!), lime juice, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cover and set aside.

5. Heat a medium sized skillet with 1 Tb of olive oil on medium-high heat. Add the kale and spinach and cook until slightly wilted. Add black beans and cook until heated all the way (about 1-2 minutes). Place mixture in a bowl and set aside.

6. Use the same pan to cook turkey bacon to however crispy you like.

7. Meanwhile, heat a small skillet to medium heat and add 1 Tb of butter. Once the butter had melted, add the egg whites and cook into a scramble (stir around for about 4 minutes). Place the eggs in a bowl to the side.

8. Assembly: Spread the avocado mash on the bottom middle of a heated tortilla. Add a chicken tender (you can slice these up smaller if you want). Add the feta and colby jack cheese. Then, add the egg whites, quinoa, and kale mixture. There is no perfect way to do this... Just throw it all in there and hope for the best! Wrap it up best you can and set aside. Do this for all the burritos.

9. Lastly, heat up a medium skillet to medium heat and add 2 Tb of olive oil. Once the oil is hot add a burrito and cook it on both sides for about 2-3 minutes.

10. Serve hot with your favorites sides or condiments and enjoy!!

TIPS:

-Once all the burritos are assembled you can wrap these up in tinfoil and store them in the fridge for 4-5 days and reheat them a different day. 

-Make sure to check up on the quinoa every once and a while and stir it, so that the bottom doesn't burn.

-This goes great with salsa verde if you are interested!

If you do try my recipe, PLEASE email me with your thoughts and/or suggestions!!

Have a great week :)))