Protein-packed breakfast burritos made with egg whites, chicken, vegetables, and cheese. Designed for meal prep and freezer storage—ideal for busy mornings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
2 cups egg whites
1½ cups cooked shredded chicken breast
4 large whole wheat tortillas
½ cup shredded cheddar or pepper jack cheese
1 bell pepper, diced
½ small onion, diced
1 cup baby spinach
1 tbsp olive oil or cooking spray
½ tsp cumin
½ tsp smoked paprika
¼ tsp garlic powder
Salt and pepper to taste
Instructions
-
Sauté onion and bell pepper in oil until soft, 4–5 minutes.
-
Stir in spinach and cook until wilted. Remove from pan.
-
Add egg whites to skillet and season. Cook gently until just set.
-
Warm tortillas to make them pliable.
-
Layer egg whites, vegetables, chicken, and cheese on each tortilla.
-
Roll into burritos, folding sides in first.
-
Toast in skillet for 1–2 minutes per side if desired.
-
Cool completely before wrapping and refrigerating or freezing.