The Breakfast Babel Wrap
Salmon, Avocado, Scrambled Egg, and Roasted Potato Burritos with Chicken, Beef, and Veggie Rice
28 minutes
Serves 4
LunchMexicanNut-freeSoy-free
Herb's take
Brunch goes global with this fusion burrito, mixing Mexican inspiration with a wild medley of proteins and veggies. You'll master multitasking: quick-roasting, sautéing, and the art of the perfect scramble, all in under 30 minutes for a lunch that could end international negotiations.
Ingredients
Yield
4
Instructions
- 01Preheat oven to 450°F. Toss potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a sheet pan. Roast for 15 minutes, flipping once halfway.
- 02While potatoes roast, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high. Add salmon cubes and cook for 3–4 minutes, stirring occasionally, just until barely opaque. Remove to a plate.
- 03In the same pan, add ground beef, chicken, onion, bell pepper, and garlic. Cook, breaking up beef, until meat is browned and veggies are soft, about 5–6 minutes. Season with 1/2 teaspoon salt and remaining black pepper.
- 04Stir in tomato and rice. Cook 2 minutes more, scraping up any browned bits from the pan bottom. Remove from heat and set aside.
- 05In a bowl, whisk eggs with milk and a pinch of salt. Melt butter in a clean nonstick skillet over medium-low. Add eggs and cook, gently stirring, until just softly set, about 2–3 minutes.
- 06Halve and pit the avocado. Scoop flesh into a bowl and mash with lime juice and 1/2 teaspoon salt until mostly smooth.
- 07To assemble, warm tortillas in the microwave (10 seconds) or on a dry skillet. Spread mashed avocado down the center of each tortilla. Top with roasted potatoes, scrambled eggs, the beef-chicken-veggie rice mixture, and salmon cubes, dividing evenly.
- 08Fold in sides, roll up tightly burrito-style, and slice in half to serve.
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