Tandoori Chicken Breakfast Burrito

• 120 g raw chicken breast, cut into 2 cm pieces — Boneless skinless chicken breast, raw
• 60 g whole-wheat tortilla (1 large) — Whole-wheat tortilla
• 100 g raw whole egg (about 2 large eggs) — Large whole eggs, raw
• 36 g plain nonfat Greek yogurt — Plain nonfat Greek yogurt
• 50 g canned tomatoes, drained — No-salt-added canned tomatoes
• 2 g garam masala — Garam masala
• 1 g sweet paprika — Sweet paprika
• 4 g ginger, grated — Raw ginger root
• 10 g lemon juice — Fresh lemon juice
• 4.5 g avocado oil — Avocado oil
• 0.5 g fine salt — Fine salt

Method

1. 1Measure ingredients: Coat the chickenMeasure chicken breast, nonfat greek yogurt, garam masala, sweet paprika, and ginger using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Coat the chickenMix half the yogurt with garam masala, paprika, ginger, lemon, and half the salt. Fold in chicken until every piece is coated.1 minLook for: Chicken has a uniform brick-red coating with no bare surfaces.Safety: Keep raw chicken and its coating away from ready-to-eat food.
3. 3Sauté the chickenHeat oil in a skillet over medium-high. Add chicken in one layer.Look for: The cooking surface or appliance is fully heated and ready for the next action.
4. 4Cook for 6 minutesCook for 6 minutes, turning every 2 minutes, until browned and 165°F; transfer to a clean plate.6 min · 165°FLook for: Chicken has caramelized edges and reaches 165°F throughout.Safety: Avoid raw-chicken cross-contamination and verify 165°F.
5. 5Set the eggsLower heat to medium-low. Let the cooking surface reach the stated heat before adding the ingredients.Look for: The cooking surface or appliance is fully heated and ready for the next action.
6. 6Add beaten eggs with remaining saltAdd beaten eggs with remaining salt and tomatoes, and fold for 2 to 3 minutes until eggs reach 160°F.3 min · 160°FLook for: Eggs are softly set with no liquid patches and tomatoes are hot.Safety: Cook eggs to 160°F and use a clean utensil.
7. 7Roll and toast the burritoSpread remaining yogurt across the tortilla, add all chicken and eggs, fold the sides inward.Look for: The mixture is even and ready for the next action, with no dry pockets.
8. 8Roll tightlyRoll tightly, then toast seam-side down for 60 seconds and rest 3 minutes before slicing.4 minLook for: The seam is sealed, filling reaches both ends, and the tortilla is crisp in spots.Safety: Keep dairy chilled until use and serve promptly.