Meal prep is a great way to ensure you have healthy meals available when you are busy, and these chicken burritos will hit the spot for breakfast!
For the recaito mixture:
1 tablespoon olive oil
3 cloves garlic, minced
½ cup very finely diced yellow onion
½ cup very finely diced green bell pepper
½ cup very finely diced red bell pepper
½ cup very finely diced cilantro
1 jalapeno, seeded and finely diced
1 4.5-ounce can diced green chiles
For the chicken:
1 pound 93% lean ground chicken (or turkey)
2 teaspoons ground cumin
½ teaspoon salt
Freshly ground black pepper
For the potatoes:
1-2 tablespoons olive oil
2 ½ cups diced gold potatoes (½ inch diced)
½ teaspoon garlic powder
½ cup your favorite salsa or enchilada sauce
1 ½ cup shredded Mexican blend cheese (or any kind of shredded cheese)
For the burritos:
8 burrito size tortillas (regular, whole wheat or gluten free)
To make the recaito mixture: add olive oil to a large skillet or pot and place over medium heat. Add in garlic, diced onion, diced green and red bell pepper, cilantro, jalapeno and diced green chiles. Saute for 5 minutes or until onions and peppers become tender.
Next add in ground chicken to the same skillet and break apart the meat. The recaito mixture will naturally mix in with the chicken. Sprinkle with cumin and salt and pepper; cook until chicken is fully cooked and no longer pink. Transfer mixture to a large bowl and set aside.
In the same skillet or pot, add in another tablespoon of olive oil, diced potatoes, garlic powder and salt and pepper. Cook for about 10 minutes, stirring occasionally until potatoes are browned and tender. You may need to cover the potatoes with a lid and/or add a tablespoon of water to prevent them from burning. Once potatoes are done, remove from heat and set aside.
To assemble burritos, warm tortillas for 10 to 20 seconds in microwave before assembling; warming them makes them easier to roll. Lay out warm tortillas and evenly distribute chicken mixture and potatoes and about 3 tablespoons shredded cheese onto each tortilla. Next drizzle about a tablespoon of enchilada sauce or salsa in each. Tuck ends in, then roll up burritos.
To warm up: Place on a baking sheet in the oven at 350 degrees F for 5-10 minutes or microwave them for a minute or two. To get them a little crispy on the outside, drizzle olive oil in a skillet and place over medium heat. Place burritos seam side down for a few minutes until they are golden brown, then flip and brown on final side. Serve with Greek yogurt, salsa, avocado or hot sauce. Makes 8 burritos.
Serving size: 1 burrito (with add-ins + 1 regular, burrito-sized tortilla)
Saturated fat: 6.9g
Printable recipe available at: Freezer Friendly Green Chile Chicken Burritos | Ambitious Kitchen