Crispy Coconut Chicken & Quinoa Breakfast Burrito with Spicy Salsa

This breakfast burrito blends the savory crunch of coconut‑coated chicken with the wholesome goodness of quinoa, topped with a vibrant, spicy salsa. It's a protein‑powered, fuss‑free meal that can jumpstart any hectic morning. Whether you’re fueling a workout or commuting, the flavors are bold, yet comforting.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 2 boneless skinless chicken thighs, cut into 1" cubes
• 1 cup cooked quinoa
• 1/2 cup shredded coconut (oil‑free)
• 1/3 cup all‑purpose flour
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp neutral oil (vegetable or canola)
• 4 flour tortillas (6")
• 1/2 cup Greek yogurt
• 2 tbsp lime juice
• 1 tbsp honey
• 1/4 cup chopped cilantro
• 1 jalapeño, diced (optional)
• 1 tsp cumin
• 2 tsp chili powder
• 1 tbsp olive oil for frying

Instructions

1. In a bowl, mix flour, smoked paprika, garlic powder, cumin, chili powder, salt, and pepper. Toss chicken cubes until evenly coated.
2. Coat the floured chicken in shredded coconut, pressing gently to adhere.
3. Heat 1 tbsp oil in a skillet over medium‑high heat. Cook chicken until golden brown and cooked through, about 6‑8 minutes. Remove and set aside.
4. In the same skillet, add remaining 1 tbsp oil, then stir in quinoa to warm it, about 2 minutes. Season with a pinch of salt.
5. Warm tortillas in a dry skillet or microwave for 30 seconds until pliable.
6. Whisk together Greek yogurt, lime juice, honey, cilantro, diced jalapeño, and a splash of olive oil to create the spicy salsa.
7. Assemble: spread a spoonful of quinoa on each tortilla, top with coconut chicken, drizzle with the spicy salsa, and fold into a burrito.
8. Serve immediately, or wrap tightly and refrigerate for up to 3 days.

Chef's Note

For an extra crispy edge, bake the coconut‑coated chicken in a preheated 400°F oven for 15 minutes instead of pan‑frying.

Make-Ahead Tips

Chop all ingredients first; store the cooked chicken and quinoa separately in the fridge. Reheat in a skillet or microwave and assemble at breakfast time.

Substitutions

Replace chicken with cubed tofu, tempeh, or roasted chickpeas for a vegan version. Swap quinoa for cooked barley or millet.