She made her freezer burritos with turkey sausage, but I didn't have it on hand so I used chunks of chicken breast instead. Although you have to season the chicken, it is quite a bit healthier than ground
meat or sausages.
1 pound of chicken breast, cut into 1/2 inch cubes.
1 bag Red, green, yellow sweet pepper.
4 stalks of celery cut into 1/2 lengths
Yellow onion, cut into 1/2 inch cubes
1/2 bag of Frozen yellow corn
1/2 bag of Frozen hash browns
Straw mushrooms quartered
One bunch of green onion- green leafy part chopped into 1/4 inch pieces
12 eggs lightly beaten
1 package of 20 tortillas
Be creative with the vegetables. Use what you like and omit what you don't. It will be perfect to your taste with the ingredients you love.
In a skillet, heat a table spoon of olive oil. Saute the sliced yellow onion and stir fry for a couple of minutes, add the chicken breast chunks and cook until the chicken is no longer pink. Season the chicken breast with a little salt and pepper to taste. Add celery first since it is the hardest vegetables, then the peppers, then mushrooms and lastly the frozen corn and frozen hash browns. Season the vegetables with 1/2 teaspoon of salt, and 1/4 teaspoon of black ground pepper.
Set aside. It is okay if the vegetables are not cooked all the way because there will be a little more cooking when you add the eggs.
In non stick pan, heat a 1/2 a table spoon of olive oil, add the eggs and lightly scramble. When the eggs looks almost dry, add it in with the vegetables and heat everything on low heat.
It is great on weeknights, after school snacks, and quick lunches. The family loves them.When you are ready to eat them, defrost burritos first for 2 minutes, then cook for 60 seconds each. Don't recook the burritos too long.