Monday, April 21, 2014

Meal Prep Monday - Breakfast Burritos and Shredded Chicken

Happy Monday! I have a super busy week ahead but I'm feeling pretty confident about it. Must be because I ROCKED my first 10-miler on Saturday!  

I'll have a full recap on Wednesday, but for now I'll just say I not only survived to make it to wine tasting, I smashed my goals! Plus, I felt good enough to go out dancing that night and get all my meal prep done on Sunday! It was basically a weekend full of win. Except for winning the actual race. That's crazy talk.


I got a major case of food envy when my co-worker ordered an awesome breakfast burrito at our post-race brunch, so I decided to create a healthy freezer version. I found these tips for freezing burritos from The Kitchn really helpful and chose my filling based on my love of Mexican flavors and desire to try the famous Trader Joe's Soyrizo. 

"Chorizo" Breakfast Burritos

Calories: 315 | Fat: 13 g | Cholest: 6 mg | Sodium: 967 mg | Carbs: 34 g | Fiber: 11 g | Sugars: 5 g | Protein: 20 g

1/2 tbsp olive oil

1/2 a medium onion, diced
2 green bell peppers, diced
1 soy chorizo 
8 egg whites
1 ripe avocado, cubed
1 tbsp cayenne pepper
1 tbsp garlic powder
2 tbsp salsa
1/2 cup light Mexican cheese
8 100 calorie tortillas (I used these)
2 cups baby spinach, washed and dried 

Heat olive oil in a large nonstick skillet over medium high heat.
Add onion and pepper and cook until onion begins to soften.
Crumble in the chorizo.
Stir in egg whites until they begin to harden.
Sir in avocado, spices, salsa and cheese until heated through.
Let cool to room temperature.
Divide filling evenly into tortillas, top with spinach leaves, and wrap tightly (see this video for tips).
Wrap each burrito in plastic wrap, place into a freezer bag, and freeze.
To reheat, unwrap plastic wrap, wrap burrito loosely in a paper towel, and microwave until hot, about 1-2 minutes.
Makes 8 servings.

These breakfast burritos are full of flavor and just the right amount of spice--a nice change up from my normal sweet baked goods breakfast flow. They freeze and reheat really well, and make the perfect handheld grab and go meal.


I had an Easter dinner to get to on Sunday, so I made my slow cooker shredded chicken again. I just dumped 1.5 pounds of boneless skinless chicken breasts in the crockpot along with chicken broth, mixed spices and powdered garlic, and turned it on low. And 6 hours later when I came back from dinner, I had delicious, moist chicken breast waiting for me!


I kept it pretty simple with this week's veggies too, roasting some sweet potatoes, mushrooms and green beans in the oven and boiling some frozen peas. 


Since I finished the Chardonnay 10 Miler, I plan to go easy on the running for a bit and do other things, like going back to that great Pilates class I loved.

Psst: Don't forget to wish my friend Lauren good luck at the Boston Marathon 
/her FIRST marathon! Read more about her story and how to follow her race progress here.


  1. Yayyy! So happy that you rocked your 10 miler! I look forward to Wednesday's recap. Oooh soy chorizo sounds yummy! I just tried TJ's Apple Cinnamon Stick Snacks... in LOVE!

    1. Thanks Jenny! Those sound yummy, I have to try those!

  2. Congrats on the run! :) I love look of those burritos, and the recipe looks totally doable!

    1. Thanks Louise! They are really easy, highly recommend :)