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Chicken and Scrambled Egg Breakfast Burritos

Soft scrambled eggs, warm shredded chicken and melted cheddar rolled into tortillas.

Total
20 min
Hands on
18 min
Serves
4
Method
hob
Cuisine
Tex-Mex

Per serving · estimated

Energy
600 kcal
Protein
47 g
Fat
29 g
Carbs
38 g
Freshly cooked Chicken and Scrambled Egg Breakfast Burritos

Method

  1. Step 1 of 11

    Slice the spring onions into thin rounds, keeping green and white parts separate.

    • spring onions
    slice spring onion
  2. Step 2 of 11

    Grate the cheddar onto a board.

    • cheddar
    grate cheese
  3. Step 3 of 11

    Beat the eggs with a pinch of salt and pepper until evenly yellow.

    • eggs
    • salt
    • black pepper
    beat egg
  4. Step 4 of 11

    Heat 1 tbsp oil in a frying pan over medium heat.

    • olive oil
    heat oil in pan
  5. Step 5 of 11

    Add the shredded chicken, the white spring onion and the paprika and warm through, stirring, until piping hot at 74 °C.

    • cooked shredded chicken
    • spring onions
    • smoked paprika
    74 °C / 165 °F3 minLeftovers and casseroles, reheated to 74 °C / 165 °F
    reheat in pan
  6. Step 6 of 11

    Tip the chicken into a bowl and wipe the pan.

    • cooked shredded chicken
  7. Step 7 of 11

    Add the remaining oil to the pan on low heat and pour in the eggs, pushing them into soft folds.

    • olive oil
    • eggs
    scramble eggs
  8. Step 8 of 11

    Cook until the eggs are just softly set and no longer runny, reaching 71 °C.

    • eggs
    71 °C / 160 °F2 minEggs and egg dishes (quiche, frittata) to 71 °C / 160 °F
    eggs softly set
    What ‘ready’ looks like
  9. Step 9 of 11

    Warm the tortillas one at a time for 20 seconds each in the dry pan.

    • large flour tortillas
    1 min
  10. Step 10 of 11

    Pile eggs, chicken, cheddar, salsa and sliced avocado down the middle of each tortilla.

    • large flour tortillas
    • eggs
    • cooked shredded chicken
    • cheddar
    • tomato salsa
    • avocado
  11. Step 11 of 11

    Fold in the sides, roll up tightly and cut each burrito in half; scatter with the green spring onion.

    • large flour tortillas
    • spring onions

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Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.

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