Chicken & Bacon Breakfast Burritos
Loaded with protein, this yummy chicken breakfast burrito will keep you energized all morning.
8 slices Natural from The Farm Oven Roasted Cooked Chicken Breast Deli
4 slices of Maple Lodge Farms Original Chicken Bacon Style (chopped)
4 eggs, beaten
1 tbsp (15 mL) milk
Pinch each salt and pepper
1 cup (250 mL) canned black beans, drained and rinsed
2 green onions, thinly sliced
1 tbsp (15 mL) lime juice
4 tsp (20 mL) prepared garlic butter
4 whole wheat tortillas (10 inch/25 cm)
1/2 cup (125 mL) salsa
1 cup (250 mL) shredded Monterey Jack cheese
1 tbsp (15 mL) vegetable oil
1. Heat skillet over medium heat; cook bacon for 4 to 6 minutes or until crispy. Whisk together eggs, milk, salt and pepper; pour into skillet. Stir in black beans and green onions. Cook, stirring frequently, for 6 to 8 minutes or until eggs are set and soft curds have formed. Sprinkle with lime juice.
2. Spread garlic butter evenly down along center of each tortilla, leaving 1-inch (2.5 cm) border at top and bottom. Top with chicken slices, scrambled egg mixture, salsa and cheese. Fold up bottom of tortilla over filling, then fold in sides and roll up tightly starting from bottom. Brush with oil.
3. Heat large heavy skillet or grill pan over medium heat. In two batches, cook burritos, pressing down with weight (such as large metal spatula or lid smaller than pan), for 2 to 3 minutes per side or until golden brown and toasted.
Tip: Alternatively, grill burritos in panini press.