When I have leftover Chicken Fajitas or Steak Fajitas, I make these burritos for breakfast for the next morning or wrap and freeze for later use. I always like to repurpose leftovers that aren't my favorite to eat just reheated. These are tasty burritos! I usually make these right after I finish up dinner and refrigerate burritos to eat the next morning or freeze for later use. My leftovers are usually enough for 1 large burrito or 2-3 smaller burritos.
GF* - To make gluten free, use corn tortillas.
Ingredients:
Leftover Chicken Fajitas or Steak Fajitas
1 egg
1/4 cup red salsa
1/8 cup shredded Sartori Parmesan
1-2 tortillas
Preparation:
1. Heat skillet over medium heat. Scramble egg in skillet.
2. Add fajita leftovers and salsa. Mix well. Top with cheese.
3. Add filling to a tortilla (use 2 if necessary) and wrap as a burrito.
4. Allow burrito to cool. Wrap in plastic wrap. Refrigerate for use within 1-2 days. Freeze for up to 2 months.
GF* - To make gluten free, use corn tortillas.
Ingredients:
Leftover Chicken Fajitas or Steak Fajitas
1 egg
1/4 cup red salsa
1/8 cup shredded Sartori Parmesan
1-2 tortillas
Preparation:
1. Heat skillet over medium heat. Scramble egg in skillet.
2. Add fajita leftovers and salsa. Mix well. Top with cheese.
3. Add filling to a tortilla (use 2 if necessary) and wrap as a burrito.
4. Allow burrito to cool. Wrap in plastic wrap. Refrigerate for use within 1-2 days. Freeze for up to 2 months.