Cooking

• Heat a nonstick skillet over medium heat and add the olive oil.
• Once the oil is hot, add the diced bell pepper and onion to the skillet.
• Cook the bell pepper and onion, stirring occasionally, for about 3-4 minutes or until they soften.
• Add the shredded chicken breast to the skillet and stir to combine with the vegetables.
• Sprinkle in the cumin, chili powder, and garlic powder. Stir to coat the chicken and vegetables evenly with the spices.
• Cook for an additional 2-3 minutes to allow the flavors to meld together.
• While the chicken and vegetable mixture cooks, crack the eggs into a separate bowl. Add the egg whites and whisk them together until fully combined.
• Once the chicken and vegetables are ready, push them to one side of the skillet.
• Pour the egg mixture into the empty side of the skillet and let it cook undisturbed for 1-2 minutes until it begins to set around the edges.
• Use a spatula to gently stir the eggs, scrambling them until fully cooked, about 2-3 minutes.
• Once the eggs are scrambled, stir them into the chicken and vegetable mixture.
• Add the black beans, stirring to incorporate them into the egg mixture.
• Sprinkle the shredded cheddar cheese over the top and stir until it melts into the mixture.
• Remove the skillet from the heat and set it aside.
• Lay the whole wheat tortilla flat on a clean surface.
• Spoon the egg and chicken mixture onto the center of the tortilla.
• Drizzle the salsa over the top of the filling.
• Sprinkle the chopped fresh cilantro over the salsa.
• Carefully fold the sides of the tortilla inward, then roll it up tightly to form the burrito.
• Serve immediately while hot, or wrap it in foil for later.