High-Protein Sweet Potato and Chicken Breakfast Burrito
High-Protein Sweet Potato and Chicken Breakfast Burrito
Ingredients
For the Chicken Filling
- 2 cups Cooked chicken breast, shredded or diced
- 1 tablespoon Olive oil
- 1/2 Onion, small, finely chopped
- 1/2 Bell pepper (any color), chopped
- 1/2 Jalapeño, finely chopped, seeds removed for less heat
- 2 cloves Garlic, minced
- 1 teaspoon Chili powder
- 1/2 teaspoon Cumin
- 1/4 teaspoon Salt, or to taste
- 1/8 teaspoon Black pepper, or to taste
For the Sweet Potato Mash
- 1 Sweet potato, medium, peeled and diced into 1/2-inch cubes
- 1/4 cup Water
- 1 teaspoon Butter or olive oil
- 1 pinch Salt
For the Burrito Assembly
- 4 Large flour tortillas
- 1 cup Shredded cheddar cheese
- Optional toppings, salsa, avocado, sour cream, hot sauce
Instructions
- 1
Prepare the sweet potato mash: Place the diced sweet potato in a small saucepan with 1/4 cup of water. Bring to a simmer, cover, and cook for about 10-12 minutes, or until tender. Drain any excess water, then mash the sweet potato with butter or olive oil and a pinch of salt until smooth. Set aside.
⏱️ 15 min - 2
Prepare the chicken filling: Heat olive oil in a large skillet over medium heat. Add chopped onion, bell pepper, and jalapeño and sauté until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
⏱️ 10 min•🌡️ 350 - 3
Stir in the shredded chicken, chili powder, cumin, salt, and pepper. Cook for another 3-5 minutes, stirring to combine and heat through. Remove from heat and set aside.
⏱️ 5 min - 4
Warm the tortillas: Briefly warm the tortillas in a dry skillet, microwave, or oven until pliable. This makes them easier to roll without tearing.
⏱️ 2 min - 5
Assemble the burritos: Lay a warm tortilla flat. Spoon a generous portion of the chicken filling onto the center of the tortilla. Top with a scoop of the mashed sweet potato and sprinkle with shredded cheese and any desired optional toppings.
⏱️ 3 min - 6
Fold in the sides of the tortilla, then tightly roll it up from the bottom to create a burrito. Repeat with the remaining tortillas and filling.
⏱️ 5 min - 7
Optional: For a crispy exterior, you can lightly grill or pan-fry the assembled burritos in a lightly oiled skillet over medium heat for 2-3 minutes per side until golden brown.
⏱️ 5 min•🌡️ 350
Kitchen Tools
Nutrition Facts (per serving)
High-Protein Sweet Potato and Chicken Breakfast Burrito
Ingredients
For the Chicken Filling
- 2 cups Cooked chicken breast, shredded or diced
- 1 tablespoon Olive oil
- 1/2 Onion, small, finely chopped
- 1/2 Bell pepper (any color), chopped
- 1/2 Jalapeño, finely chopped, seeds removed for less heat
- 2 cloves Garlic, minced
- 1 teaspoon Chili powder
- 1/2 teaspoon Cumin
- 1/4 teaspoon Salt, or to taste
- 1/8 teaspoon Black pepper, or to taste
For the Sweet Potato Mash
- 1 Sweet potato, medium, peeled and diced into 1/2-inch cubes
- 1/4 cup Water
- 1 teaspoon Butter or olive oil
- 1 pinch Salt
For the Burrito Assembly
- 4 Large flour tortillas
- 1 cup Shredded cheddar cheese
- Optional toppings, salsa, avocado, sour cream, hot sauce
Instructions
- 1
Prepare the sweet potato mash: Place the diced sweet potato in a small saucepan with 1/4 cup of water. Bring to a simmer, cover, and cook for about 10-12 minutes, or until tender. Drain any excess water, then mash the sweet potato with butter or olive oil and a pinch of salt until smooth. Set aside.
⏱️ 15 min - 2
Prepare the chicken filling: Heat olive oil in a large skillet over medium heat. Add chopped onion, bell pepper, and jalapeño and sauté until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
⏱️ 10 min•🌡️ 350 - 3
Stir in the shredded chicken, chili powder, cumin, salt, and pepper. Cook for another 3-5 minutes, stirring to combine and heat through. Remove from heat and set aside.
⏱️ 5 min - 4
Warm the tortillas: Briefly warm the tortillas in a dry skillet, microwave, or oven until pliable. This makes them easier to roll without tearing.
⏱️ 2 min - 5
Assemble the burritos: Lay a warm tortilla flat. Spoon a generous portion of the chicken filling onto the center of the tortilla. Top with a scoop of the mashed sweet potato and sprinkle with shredded cheese and any desired optional toppings.
⏱️ 3 min - 6
Fold in the sides of the tortilla, then tightly roll it up from the bottom to create a burrito. Repeat with the remaining tortillas and filling.
⏱️ 5 min - 7
Optional: For a crispy exterior, you can lightly grill or pan-fry the assembled burritos in a lightly oiled skillet over medium heat for 2-3 minutes per side until golden brown.
⏱️ 5 min•🌡️ 350