Chicken Fajita Breakfast Burritos
Chicken Fajita Breakfast Burritos might be just the Mexican recipe you are searching for. For $1.28 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 18g of protein, 13g of fat, and a total of 280 calories. This recipe serves 5. A mixture of salt and pepper, taco seasoning, salsa, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 30 minutes. It works well as a main course. Many people made this recipe, and 468 would say it hit the spot. It is brought to you by Buns in My Oven. With a spoonacular score of 63%, this dish is solid. If you like this recipe, you might also like recipes such as Baked Chicken Fajita Burritos, Baked Chicken Fajita Burritos, and Chicken Fajita Burritos with Feta Crema.
Servings: 5
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
2 tablespoons butter
1 chicken breast
4 eggs
5 6-inch soft flour tortillas
1/4 cup guacamole
2 tablespoons milk
1/2 red bell pepper
salsa, for serving
salt and pepper, to taste
1/2 sweet onion
1/2 teaspoon taco seasoning
Equipment:
frying pan
whisk
bowl
Cooking instruction summary:
Heat a skillet over medium heat. Add 1 tablespoon of butter.While the skillet is heating and the butter is melting, chop the chicken into small pieces. Sprinkle with the taco seasoning. Add to the skillet and cook, stirring often, until cooked through, about 5 minutes. Remove chicken from the skillet and set aside.Dice the bell pepper and onion. Melt the remaining tablespoon of butter in the skillet and add the pepper and onion. Cook over high heat until softened with blackened bits on the peppers. Remove from the heat and add to the chicken.Wipe the skillet clean and spray with non-stick cooking spray. Heat over low heat. In a small bowl, whisk together the eggs and milk. Add to the skillet and cook the eggs, stirring often, until cooked through. Salt and pepper eggs, if desired. Add to the chicken and peppers.Heat the tortillas in a small skillet until warm and pliable. Spread each tortilla with a bit of the guacamole. Top with the chicken, vegetable, and egg mixture. Roll tortillas tightly closed.Serve with salsa.
Step by step:
1. Heat a skillet over medium heat.
2. Add 1 tablespoon of butter.While the skillet is heating and the butter is melting, chop the chicken into small pieces. Sprinkle with the taco seasoning.
3. Add to the skillet and cook, stirring often, until cooked through, about 5 minutes.
4. Remove chicken from the skillet and set aside.Dice the bell pepper and onion. Melt the remaining tablespoon of butter in the skillet and add the pepper and onion. Cook over high heat until softened with blackened bits on the peppers.
5. Remove from the heat and add to the chicken.Wipe the skillet clean and spray with non-stick cooking spray.
6. Heat over low heat. In a small bowl, whisk together the eggs and milk.
7. Add to the skillet and cook the eggs, stirring often, until cooked through. Salt and pepper eggs, if desired.
8. Add to the chicken and peppers.
9. Heat the tortillas in a small skillet until warm and pliable.
10. Spread each tortilla with a bit of the guacamole. Top with the chicken, vegetable, and egg mixture.
11. Roll tortillas tightly closed.
12. Serve with salsa.
Nutrition Information:
covered percent of daily need
