MexiCali Breakfast Burrito with Chipotle Sour Cream

Garlic Grilled Chicken
1 chicken breast, cut in half lengthwise
2 T. melted butter
1 T. worchestschire sauce
1 T. minced garlic (the bottled sort)
½ tsp. cumin
Salt
Pepper
Place chicken in a shallow baking dish. Mix together remaining ingredients and pour over the top of the chicken. Allow to marinate for 10 minutes (or up to overnight). Grill marinated chicken on a hot grill until cooked through. Allow to cool. Dice into bite-size pieces.
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Fluffy Cheddar Scrambled Eggs
6 scrambled eggs
1 T. pancake mix
2 T. milk
½ tsp. onion powder
¼ tsp. garlic salt
½ c. sharp grated cheddar
Beat eggs, milk, onion powder, and garlic salt together until well mixed. Pour into a non-stick cooking pan. Cook, scrambled-egg style over medium heat. Sprinkle with cheddar cheese, turn off heat, allowing cheese to melt over eggs.
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Green Chili Rice
1 c. prepared brown basmati rice, warmed
¼ c. green chili’s
Juice of 1 lime
Pinch salt

Stir together all ingredients in a large bowl.
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Fresh Pico de Gallo
1/3 c. tomatoes, diced
¼ c. purple onions, diced
¼ c. cilantro, diced
Mix all ingredients together in a medium bowl. Add Salt & fresh ground pepper to taste.

*Chipotle Sour Cream

2-4 Tbsp. chopped chipotles in adobo sauce

1 c. sour cream

Mix together in a small bowl.

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Spoon ample amounts of each ingredient onto a large, good-quality tortilla. Roll tortilla up. Serve immediately.

 

I don’t have a quantity that this makes – It probably depends on how much you put in each burrito!! :D I go this recipe from the Cheeky Kitchen. LOVE her blog!! :)