
Chicken Breast Delight Burrito
Chicken Breast Delight Burrito
How to Make a Healthy and Delicious Chicken Breast Burrito
Maintaining a healthy diet doesn’t mean compromising on presentation! This recipe focuses on creating a beautifully wrapped chicken breast burrito, perfect for those on a diet or maintaining their weight. Enjoy a meal that’s as pleasing to the eye as it is to your palate.
Main Ingredients- 100g chicken breast (trimmed of excess fat)
- 1/2 onion
- A small amount of red cabbage
- 1 egg
- 1/2 avocado
- A small amount of sunflower seeds
- A small amount of sliced almonds
- 1/2 kabocha squash
Seasonings & Others- Pinch of salt
- Pinch of black pepper
- Olive oil (enough to coat chicken breast)
- A little oligodang (Korean oligosaccharide syrup)
- Pinch of salt
- Pinch of black pepper
- Olive oil (enough to coat chicken breast)
- A little oligodang (Korean oligosaccharide syrup)
Cooking Instructions
Step 1
First, thoroughly trim any excess fat from the chicken breast. Then, season it with a pinch of black pepper, salt, and a drizzle of olive oil. Coating the chicken breast with olive oil will help keep it moist during cooking.
Step 2
Now, place the seasoned chicken breast in a non-stick frying pan. It’s best to cook it without adding extra oil, allowing the chicken’s natural juices and the olive oil coating to create a nicely browned exterior. Cook over medium-low heat, turning occasionally to prevent burning.
Step 3
Prepare the kabocha squash by removing the skin and seeds. Steam it until it’s tender and fluffy. While still warm, mash the steamed kabocha until smooth using a fork or a masher. Mix in the sunflower seeds and sliced almonds for a nutty crunch, and add a little oligodang for a touch of sweetness. This creates a delicious, slightly sweet base.
Step 4
Lay out a 25cm (about 10-inch) tortilla. Spread the mashed kabocha mixture evenly over the tortilla to create the base layer. Then, arrange thinly sliced onion on top of the kabocha.
Step 5
Boil the egg until firm, peel it, and then slice it into rounds. Place the egg slices neatly over the onions on the tortilla. The soft texture of the egg will add another delightful layer to your burrito.
Step 6
Slice the ripe avocado into attractive pieces, removing the pit and skin. Arrange the avocado slices to fill any remaining spaces on the tortilla. The creamy, buttery texture of the avocado complements the other ingredients beautifully.
Step 7
Wash the red cabbage thoroughly under running water and shred it as finely as possible. Adding the shredded red cabbage provides a satisfying crunch and a vibrant splash of color to your burrito. (Tip: Shredding the cabbage thinly is recommended for the best texture, as thicker shreds can be less appealing.)
Step 8
Slice or shred the pan-fried chicken breast into bite-sized pieces and place it evenly over the other ingredients. This chicken breast is the hearty protein centerpiece of your burrito.
Step 9
Now it’s time to carefully wrap your burrito. Fold the bottom edge of the tortilla up slightly over the filling. Then, fold in the sides, ensuring the filling stays secure. Roll the tortilla up tightly to create a neat package. It’s ready to enjoy! You can also slice it in half for easier eating.

