Egg Sandwich Chicken Breast Burrito: A Healthy Snack Without Tortillas
Egg Sandwich Chicken Breast Burrito: A Healthy Snack Without Tortillas
Make a Delicious Chicken Breast Burrito using Eggs Instead of Tortillas!
This recipe creates a chicken breast burrito using a fresh egg crepe instead of a flour tortilla. Packed with protein-rich chicken breast and fresh vegetables, it’s filling and low in calories, making it a highly recommended option for those on a diet or looking for a healthy snack. It’s also convenient to make, perfect for busy mornings as a meal replacement.
Egg Sandwich Burrito Ingredients- 3 fresh eggs
- 1 Tbsp cooking wine (mirin)
- 1/2 chicken breast (approx. 50-70g), cooked
- 2 slices of processed cheese
- 2 lettuce leaves
- 4 perilla leaves (shiso leaves)
- 1/4 onion, thinly sliced
- A little iceberg lettuce (optional)
- Sriracha sauce, to taste
- Pinch of salt
- Pinch of black pepper
- 1 Tbsp cooking oil
Cooking Instructions
Step 1
First, prepare the chicken breast. Season half a chicken breast with a pinch of salt and pepper. Cook it in a pan until golden brown. Once fully cooked, shred or cut it into bite-sized pieces.
Step 2
Crack 3 fresh eggs into a bowl. Add 1 tablespoon of cooking wine and a pinch of salt, then whisk well. Gently mix to avoid creating too much foam. For an even smoother egg crepe, you can strain the egg mixture through a fine sieve to remove the chalaza, resulting in a silkier and fluffier texture.
Step 3
Heat a non-stick pan over medium-low heat. Add 1 tablespoon of cooking oil, then use a paper towel to spread a thin, even coating of oil across the entire surface of the pan. This prevents the egg from sticking and ensures a beautiful crepe.
Step 4
Pour the whisked egg mixture into the pan, spreading it thinly and widely. Cook until the surface of the egg is mostly set and no liquid egg remains visible. At this point, carefully flip the egg crepe.
Step 5
Immediately after flipping the egg crepe, turn off the heat. The residual heat is sufficient to finish cooking without making the egg tough. Carefully transfer the cooked egg crepe onto a cutting board.
Step 6
Place the egg crepe on the cutting board with the side that was cooked last facing upwards. This side will hold the fillings. Arrange 2 lettuce leaves and 4 perilla leaves on top of the egg crepe.
Step 7
Layer 2 slices of cheese over the lettuce and perilla leaves. Generously add the shredded chicken breast. Add thinly sliced onion and fresh iceberg lettuce for extra texture and flavor. Drizzle with Sriracha sauce to your liking. Feel free to add other vegetables or sauces according to your preference.
Step 8
Now, roll up the crepe like you would a kimbap (sushi roll), ensuring the fillings are tucked in tightly to prevent them from falling out. Since the egg crepe is delicate, roll it gently to avoid tearing. Once rolled, wrap it tightly in plastic wrap to secure its shape and make it easier to handle.
Step 9
Cut the wrapped burrito in half to reveal the delicious filling. Your egg sandwich chicken breast burrito is now ready to be enjoyed! Each bite offers a delightful combination of the rich fillings and the soft egg crepe.
