Spicy Mexican Breakfast Burritos Recipe

About this recipe

Spicy Mexican Breakfast Burritos are the perfect way to kickstart your day with a burst of bold flavors. Packed with juicy chicken, scrambled eggs, fresh veggies, and a hint of fiery spices, these burritos are a hearty, protein-rich option that meat lovers will adore. Wrapped in soft tortillas, they deliver a street-style vibe that makes them fun and satisfying for the entire family. Loaded with deliciousness yet easy on the pocket, they bring a taste of Mexican street food right to your breakfast table, ensuring everyone leaves the table happy and full. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 g Coriander Leaves
• 500 g Chicken Whole
• 6 pcs White Eggs
• 500 g Tomato - Hybrid
• 500 g Capsicum Green
• - Cheddar Cheese Powder 100g
• - Tomato Ketchup
• 200 g Sour Cream
• - Red Chilli Powder
• 50 g Cumin Powder
• 30 g Smoked Paprika Powder
• 50 g Black Pepper Powder
• 100 g Salt
• 1 liter Sunflower Oil

Instructions

1. 1. Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the chicken pieces, red chili powder, cumin powder, smoked paprika, black pepper, and half the salt. Cook for 6-8 minutes until the chicken is fully cooked and lightly browned. Remove from the pan and set aside.
2. 2. In the same pan, add another tablespoon of oil. Add the chopped tomato and green bell pepper. Sauté for 3-4 minutes until the vegetables soften slightly.
3. 3. Crack the eggs into a bowl, add the remaining salt, and whisk well. Pour the eggs into the pan with the vegetables and scramble gently until cooked through. Remove from heat.
4. 4. Warm the tortillas on a flat pan or skillet for 30 seconds on each side until pliable. Place them on a clean surface for assembly.
5. 5. To assemble, spread a spoonful of tomato ketchup on each tortilla. Add a portion of the cooked chicken, scrambled eggs with vegetables, shredded cheese, and chopped coriander leaves.
6. 6. Roll the tortillas tightly into burritos, tucking in the sides to seal the filling. Serve warm with sour cream on the side, if desired.