Meal-Prep Chipotle Chicken Breakfast Burritos

Breakfast burritos rose with Southwest mornings that needed a hearty wrap on the go. These meal-prep rolls fold smoky chipotle chicken, eggs, pepper jack, and black beans into freezer-friendly fuel.

Serves 6 · 20 min prep · 25 min cook

Estimate for one serving

• 485 cal
• 38g protein
• 36g carbs
• 20g fat
• 3g fiber

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Ingredients

• 1.5 lb boneless skinless chicken thighs
• 2 tbsp minced chipotle peppers in adobo
• 1 tbsp adobo sauce
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1.25 tsp kosher salt
• 0.5 tsp black pepper
• 2 tbsp olive oil
• 8 large eggs
• 1.5 cups shredded pepper jack cheese
• 1.5 cups drained cooked black beans
• 6 large flour tortillas
• 0.25 cup chopped fresh cilantro
• 1 lime

Instructions

1. 1Pat the chicken dry and place it in a bowl. Add the minced chipotle, adobo sauce, cumin, smoked paprika, garlic powder, salt, and pepper, then toss until every piece is evenly coated.
2. 2Heat a large skillet over medium-high heat and add the olive oil. When the oil shimmers, add the seasoned chicken in a single layer and sear without moving for 4 minutes until deeply browned.
3. 3Flip the chicken and cook another 4 to 5 minutes until the internal temperature reaches 165°F and the exterior looks caramelized. Transfer to a cutting board and rest 5 minutes.
4. 4While the chicken rests, wipe the skillet, lower heat to medium, and scramble the eggs gently, stirring often until just set and still slightly glossy. Season lightly with salt.
5. 5Dice the rested chicken into bite-size pieces. Warm the tortillas one at a time in a dry pan or microwave so they become pliable and easy to roll.
6. 6Lay each tortilla flat. Down the center, layer scrambled eggs, diced chipotle chicken, black beans, and shredded pepper jack. Sprinkle cilantro and a squeeze of lime over the filling.
7. 7Fold the short sides inward, then roll tightly from the bottom to form a sealed burrito. Place seam-side down.
8. 8For meal prep, wrap each burrito tightly in foil or parchment. Cool completely, then refrigerate up to 4 days or freeze up to 2 months.
9. 9To reheat from fridge, unwrap foil slightly and warm in a 350°F oven for 12 to 15 minutes or microwave 90 seconds until hot throughout. From frozen, add a few extra minutes and check the center is steaming.
10. 10Serve with extra lime wedges if desired. The burritos should feel firm, cheesy, and smoky-spicy with soft eggs inside.