Easy meal-prep breakfast burritos with egg whites, shredded chicken, vegetables, and cheese. Packed with 35g of protein and perfect for freezing or taking on the go.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
Ingredients
2 cups egg whites (carton or fresh)
1½ cups shredded cooked chicken breast
4 whole wheat tortillas (large)
½ cup shredded cheese (cheddar, pepper jack, or similar)
1 bell pepper, diced
½ small onion, diced
1 cup fresh spinach
1 tbsp olive oil or cooking spray
½ tsp smoked paprika
½ tsp cumin
¼ tsp garlic powder
Salt and black pepper to taste
Instructions
-
Heat oil in a skillet over medium. Cook onion and bell pepper until soft, about 4–5 minutes.
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Add spinach and cook until just wilted. Set vegetables aside.
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In the same pan, scramble egg whites with seasonings until set but still soft.
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Warm tortillas slightly to prevent cracking.
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Fill each tortilla with egg whites, vegetables, chicken, and cheese.
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Roll tightly into burritos, folding in the sides as you go.
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(Optional) Toast in a dry skillet for 1–2 minutes per side for added texture.
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Cool completely before wrapping and storing in the fridge or freezer.