High-Protein Breakfast Burrito with Gochujang Glaze
This high-protein breakfast burrito is the one that actually tastes good. Velveted chicken stays tender all week, a gochujang glaze adds deep savory-sweet flavor, and a crunchy apple slaw keeps every bite fresh. Ready in 30 minutes, perfect for meal prep, and your family will ask for it by name.
Equipment
- Half-sheet pan or large skillet
- Mixing Bowl
- Knife and Cutting Board
- Cast iron pan or non-stick skillet for toasting
Ingredients
For the Chicken & Glaze
- 1 large chicken breast (12 oz / 340g)
- 1/2 tsp baking soda
- 1 tbsp water
- 1/4 tsp salt
- 2 tsp neutral oil (divided)
- 2 tbsp gochujang
- 1 tbsp white miso
- 1 tbsp soy sauce
- 1/2 tsp ginger paste
- 3 tbsp Bachan's Sweet Honey (or teriyaki)
- 2 green onions (sliced, divided)
For the Slaw
- 6 tbsp 0% Greek yogurt
- 2 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 3 handfuls Asian chopped salad mix (about 120g)
- 1/2 honeycrisp apple (cut into matchsticks)
For Assembly
- 2 avocados (sliced)
- 3 low carb burrito tortillas (8-inch)
Instructions
- Velvet the chicken: Pound chicken breast to an even 1/2-inch thickness. Mix baking soda and water, coat chicken all over. Salt both sides. Let sit 15-30 minutes.
- Cook the chicken: Pat chicken completely dry. Rub 1 tsp oil on one side. Heat pan or sheet pan over medium-high (or oven at 425°F). Cook oiled side down 4 minutes until golden. Add remaining oil on top, flip, cook 4 more minutes. Rest chicken.
- Make the glaze: Reduce heat to low. Deglaze pan with a splash of water, scraping up browned bits. Add gochujang, white miso, soy sauce, ginger paste, and Bachan's Sweet Honey. Stir until smooth and simmering.
- Glaze the chicken: Chop rested chicken into bite-sized pieces. Add to pan with half the apple matchsticks and half the sliced green onions. Stir to coat. Simmer 2 minutes until sauce thickens and clings to chicken.
- Make the slaw: In a bowl, whisk Greek yogurt, honey, rice vinegar, and toasted sesame oil. Add Asian salad mix, remaining apple, and remaining green onions. Toss to coat.
- Assemble the burritos: Lay tortillas flat. Divide avocado slices, then glazed chicken, then slaw among them. Wrap tightly: fold sides in, roll from bottom. Don't overstuff.
- Toast until golden: Heat a dry pan over medium heat. Place burritos seam-side down, cook 2 minutes per side until golden and crisp. Serve immediately or cool for freezing.
Notes
Tips from testing:
- Don't skip patting the chicken dry after velveting — steam prevents searing.
- The slaw dressing is meant to be thin; it soaks into the tortilla. Add extra yogurt if you prefer thicker.
- Toast tortillas before assembling if freezing — prevents sogginess.