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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | pound, raw | chicken breast, shredded | 1 | tablespoon | olive oil | 1/2 | medium (2-1/2\" dia) | Onion, chopped | 1 | medium (approx 2-3/4\" long, 2-1/2\" dia) | Peppers, sweet, red, raw, chopped | 1 | dash | salt | 1/4 | teaspoon | black pepper | 1 | cup | eggs, white only | 1 | cup, shredded | low fat shredded cheddar cheese | 1/4 | cup | cilantro, fresh, chopped | 1/2 | cup | black beans, canned, Bush's |
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Steps
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Sequence
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Step
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| | 1 | Heat a large skillet or wok over medium heat. Add the chicken, onions, red pepper, and corn. Cook 5 minutes or until softened. Season with salt pepper and remove from the skillet to a plate. | | 2 | Return the skillet to medium heat and again add a drizzle of oil. Whisk together the egg (whites) and cheese in a bowl. Pour the eggs into the skillet, scrambling until cooked through, about 3-5 minutes. Season with salt pepper and remove from the heat. Stir in the basil cilantro. | | 3 | Place one tortilla at a time in the microwave for 30 seconds. Working quickly, layer the scrambled eggs, chicken, and avocado towards one end of the tortilla. Fold the tortilla over the ingredients. Roll up the tortilla (try and roll them tight). Repeat with remaining tortillas and ingredients. Roll the finished burritos in tin foil to keep them packed tight. To reheat, place the burritos in the oven for 10 minutes or until warmed through. Serve as desired with sour cream, salsa and hot sauce. |
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