Teriyaki Chicken & Kimchi Breakfast Burrito

High ProteinLow Fat

A 575-calorie Breakfast recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 150g boneless, skinless chicken breast
• 2 tbsp low-sugar teriyaki sauce
• 4 large eggs
• 2 tbsp milk (any kind)
• 1 tsp sesame oil
• 1/2 cup kimchi, roughly chopped
• 2 whole wheat tortillas (8-inch)
• 1/4 cup shredded Monterey Jack cheese
• 1 tbsp sriracha (optional, for spice)
• Cooking spray

Instructions

1. Prep: Dice the chicken breast into small, bite-sized pieces. In a bowl, toss the chicken with teriyaki sauce and let it marinate for 5 minutes. Whisk the eggs with milk and a pinch of salt and pepper.
2. Cook the Chicken: Heat a medium non-stick pan over medium-high heat. Spray with cooking spray. Add the marinated chicken and cook for 5-7 minutes, until cooked through and slightly caramelized. Remove from pan and set aside.
3. Scramble the Eggs: In the same pan, reduce heat to medium. Add sesame oil. Pour in the egg mixture and cook, stirring gently, until fluffy and just set, about 2-3 minutes. Do not overcook.
4. Warm Tortillas: While the eggs are cooking, warm the tortillas in the microwave for 15-20 seconds or until pliable.
5. Assemble the Burritos: Lay out each warm tortilla. Divide the scrambled eggs, cooked teriyaki chicken, and chopped kimchi evenly between the two tortillas. Sprinkle with shredded cheese.
6. Roll the Burritos: Fold in the sides of each tortilla, then tightly roll it up from the bottom.
7. Toast the Burritos (Optional): For extra crisp, you can briefly cook the burritos in a dry pan over medium heat for 1-2 minutes per side until golden brown.
8. Serve: Slice in half and serve immediately with sriracha on the side if desired.