Chicken and Vegetable Breakfast Burrito

Family-friendly breakfast burritos that are full of tender, nutritious vegetables, healthy fats, and plenty of protein are the ultimate on-the-go breakfast. Customise these easy breakfast burritos with your favourite protein and vegetables, and make them ahead of time for a delicious breakfast any day of the week.

They’re made with simple ingredients and are easy to customise with whatever you have in the fridge:

• Meat: slice in some cooked chicken breast or add some chopped chicken sausage, and use this as a protein base for your burritos

• Eggs: use scrambled eggs so that they’re easy to roll up into the burritos

• Tortillas: I use whole-wheat seeded full-size tortillas because they help to keep me full but you could choose smaller wraps if you prefer

• Vegetables: I like to cook sweet potatoes, courgettes, onions and peppers with garlic, cumin, a few chilli flakes, salt and pepper for a delicious flavour. You could also add some drained ready-cooked black beans to the vegetable mix for extra fibre and protein

• Cheese: I’m a big believer in cheese in burritos, so sprinkle on a little shredded cheddar

• Avocado: healthy fats are essential to brain health and fuel your body, and adding slices of avocado to your burrito is a great way to get some into your breakfast

• Hot sauce: this is totally optional, but a kick of heat from your favourite hot sauce can really liven up your breakfast

• Herbs: top with a few fresh herbs such as parsley or basil leaves, or add a handful of baby spinach leaves before rolling your burrito

Image Credit: Shutterstock Photo ID 526290193

Ingredients

Makes 4 servings

For the vegetable mix:
1 tbsp olive oil
3 cloves garlic, minced
1 medium red or yellow onion, diced
1 medium sweet potato, diced into 2cm cubes
1 red pepper, diced
1 green or yellow pepper, diced
1 tsp cumin
½ tsp chilli flakes
Salt and pepper to taste

For the eggs:
8 eggs
Small knob of butter
Salt and freshly ground black pepper

For the burritos:
4 full-sized whole-wheat tortillas
60-80g grated cheddar cheese
Large handful of baby spinach leaves

Optional:
1 avocado, sliced
Hot sauce if liked
Sour cream, Greek yogurt or salsa to serve
Torn herbs such as parsley or basil

Instructions

• Add the oil to a large frying pan and place over medium heat. Add in the garlic, onions, sweet potato, peppers, cumin, chilli flakes and salt and pepper; stir together to coat the vegetables with the spices, then cover and cook for about 10 minutes, stirring occasionally, until sweet potatoes are fork tender. Remove from heat once cooked.

• While vegetables are cooking, make your scrambled eggs. In a medium bowl, whisk together the eggs, salt and pepper. Add the butter to a wide-bottom pan and place over medium low heat. Once the butter is melted, add in eggs and cook, folding every 30 seconds or so until the eggs are fluffy, then remove from heat and set aside.

• To assemble the burritos: Lay out the tortillas and evenly distribute the chicken, eggs and vegetable mix. Add 2 tablespoons of grated cheese, ¼ of an avocado and some spinach leaves to each burrito (if using). You can also add hot sauce if you’d like. Tuck the ends of the tortilla in, then roll up.

• To warm up: Place on baking sheet in oven at 160C (140C Fan) for 5-10 minutes or simply microwave them for a minute or two. 

• Serve with sour cream, Greek yogurt or salsa, and a sprinkle of herbs.