Ingredients
8 oz chicken tenders, grilled, chopped
2 tsp olive oil
4 oz red onion, chopped
3 eggs, beaten
salt and ground black pepper, to taste
½ cup cherry tomatoes, quartered
½ cup monterey jack, shredded
½ cup cheddar cheese, shredded
2 corn tortillas , or flour, large, warmed
2 lemon wedges
⅓ cup tomato salsa
¼ cup sour cream
¼ cup guacamole
Preparation
Heat 1 teaspoon of olive oil in a large skillet over medium heat. Add the onions and let them cook for 5 minutes or until they become slightly brown but still plump. Remove them from the pan and keep them warm.
Heat 1 teaspoon of olive oil and add the eggs to the pan and season them with salt and pepper.
Allow the bottom to set slightly as if you’re making an omelet. Use a spatula to scrape the egg from the bottom of the pan. Continue cooking and flipping the eggs until they’re cooked through.
Top them with the Monterey Jack and cheddar cheese, then let the cheeses melt.
Place the cooked egg on a warm tortilla. Top with sliced tomatoes, chopped chicken tenders, and onions.
Fold the short sides of the tortillas inward and roll the long side toward the other. Serve your finished burrito with any combination of condiments.
