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Entree
Mexican
1 burrito
15 minutes
10 minutes
1 flour tortilla (10 inches)
6 ounces Veggi Chicken Strips
2 eggs
1 tablespoon olive oil
4 ounces Baby Dutch Yellow® Potatoes
1 teaspoon organic garlic, roasted
1 tablespoon cilantro
2 ounces Fire Roasted Salsa
Dice Baby Dutch Yellow® Potatoes and garlic into small pieces. Place both in sauté pan for 3 minutes.
Add 2 eggs and scramble. Add grilled veggi chicken strips - it just needs to be heated through. Set aside.
Mix together cilantro and egg mixture. Place mixture in the middle of the flour tortilla and roll like a burrito. Serve with salsa on the side.
