Cauliflower Hummus and Chicken Breakfast Burritos
The construction of such a burrito usually features a soft tortilla base—whole wheat for added fiber content or a gluten-free variety if required—that's filled with the flavorful cauliflower hummus, succulent pieces of chicken, and any number of additional fillings. These might include scrambled eggs or egg whites, cheese for richness, and vegetables like bell peppers, onions, or spinach to add crunch and color.
Equipment
- 1 medium skillet
Ingredients
- 1 large head cauliflower cut into florets and steamed
- Sea salt and freshly ground black pepper to taste
- 1 teaspoon grated lemon zest
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin 1 tablespoon coconut oil
- 2 cups chopped chicken breast
- 4 large green leaf lettuce leaves
- 1/4 cup chopped fresh cilantro
Instructions
- 1 large head cauliflower ,cut into florets and steamed
- 1 teaspoon grated lemon zest – Using this microplane to zest is super easy and saves your fingers from getting scratched.
- Sea salt and freshly ground black pepper to taste;1/2 teaspoon garlic powder;1/2 teaspoon ground cumin; and 1 tablespoon coconut oil
- Pulse until smooth. – This is the food processor brand I’ve used for 16 years (at the time of this post)
- In a medium skillet over medium heat, heat the oil. To the oil, add the chicken and sea salt and freshly ground black pepper to taste.
- Cook for 10 minutes, until chicken is cooked through.In the lettuce leaves, layer the hummus, chicken and cilantro.
- Roll up the lettuce leaves and serve.