45+ Healthy High Protein Lunch Recipes for Every Taste and Diet

Finding lunch options that are both delicious and packed with protein can be challenging, especially if you’re trying to meet your nutritional goals.

Whether you’re a fitness enthusiast, a busy professional, or simply someone looking to make healthier food choices, high-protein meals are essential for sustaining energy, building muscle, and staying full longer.

In this blog, we’ve compiled 45+ high-protein lunch recipes that are easy to prepare, full of flavor, and guaranteed to keep you feeling satisfied.

From lean meats and legumes to creative vegetarian options, you’ll find a wide variety of meals to suit every taste and dietary preference.

These recipes are perfect for meal prep, quick weeknight dinners, or a healthy lunch at work. Let’s dive into the world of protein-packed lunches!

45+ Healthy High Protein Lunch Recipes for Every Taste and Diet

Incorporating more high-protein lunches into your routine doesn’t have to be a struggle.

With these 45+ recipes, you have plenty of options to explore, all while fueling your body with the essential nutrients it needs to thrive.

Whether you enjoy classic protein sources like chicken and fish or prefer plant-based meals with lentils and quinoa, there’s something for everyone.

These recipes are not only packed with protein but also bursting with flavor and nutrition, making them the perfect addition to your weekly meal plan.

So, next time you’re wondering what to eat for lunch, skip the mundane sandwiches and dive into these tasty, high-protein options that will keep you full, focused, and energized all day long.

Grilled Chicken and Quinoa Salad

This Grilled Chicken and Quinoa Salad is a perfect high-protein lunch option that is both nutritious and delicious. Packed with lean protein from the chicken and a wealth of nutrients from the quinoa and fresh vegetables, this salad is a great choice for a satisfying and healthy meal. The light lemon vinaigrette dressing adds a refreshing zing that ties all the flavors together.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup quinoa, rinsed
• 2 cups water or chicken broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 3 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Season the chicken breasts with salt and pepper. Grill for about 6-7 minutes per side or until fully cooked. Let cool, then slice into strips.
3. In a medium pot, bring quinoa and water or chicken broth to a boil. Reduce heat, cover, and simmer for 15 minutes or until the quinoa is cooked and water is absorbed. Fluff with a fork and let cool.
4. In a large bowl, combine quinoa, cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
5. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the quinoa mixture and toss to coat.
6. Top the salad with the grilled chicken strips.

This Grilled Chicken and Quinoa Salad is not only high in protein but also bursting with fresh flavors and textures. It’s an ideal lunch to keep you energized throughout the day. Enjoy this salad as is or add your favorite vegetables to make it even more colorful and nutritious.

Turkey and Black Bean Burrito Bowl

The Turkey and Black Bean Burrito Bowl is a hearty and healthy meal that packs a punch of protein and fiber. With lean ground turkey, black beans, and a variety of fresh vegetables, this burrito bowl is perfect for a filling and nutritious lunch. The homemade salsa and avocado add extra layers of flavor, making this dish irresistible.

Ingredients:

• 1 lb ground turkey
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup cooked brown rice
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 avocado, sliced
• 1 cup salsa
• Fresh cilantro for garnish

Instructions:

1. In a large skillet, heat olive oil over medium-high heat. Add the ground turkey, cumin, chili powder, salt, and pepper. Cook until the turkey is browned and cooked through.
2. Add the black beans, corn, bell pepper, and red onion to the skillet. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables are tender.
3. In a bowl, layer the cooked brown rice, turkey and vegetable mixture, and top with sliced avocado and salsa.
4. Garnish with fresh cilantro.

The Turkey and Black Bean Burrito Bowl is a perfect combination of flavors and nutrients, ensuring you get a balanced meal with plenty of protein and fiber. It’s an excellent choice for a quick and healthy lunch that will keep you full and satisfied.

Spicy Tuna Stuffed Avocados

Spicy Tuna Stuffed Avocados are a tasty and innovative way to enjoy a high-protein lunch. Using canned tuna mixed with Greek yogurt and sriracha, this recipe provides a spicy kick while being creamy and rich. The avocados add healthy fats, making this dish a well-rounded and satisfying meal.

Ingredients:

• 2 ripe avocados
• 1 can (5 oz) tuna in water, drained
• 1/4 cup plain Greek yogurt
• 1 tbsp sriracha sauce (adjust to taste)
• 1/4 cup diced celery
• 1/4 cup diced red onion
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Cut the avocados in half and remove the pits. Scoop out a small amount of the flesh to create a larger cavity.
2. In a bowl, mix together the tuna, Greek yogurt, sriracha sauce, celery, red onion, lime juice, salt, and pepper.
3. Spoon the tuna mixture into the avocado halves.
4. Garnish with fresh cilantro.

These Spicy Tuna Stuffed Avocados are a fantastic high-protein lunch option that combines the creaminess of avocados with the spicy and savory tuna filling. It’s a quick and easy meal that provides a great balance of protein and healthy fats, perfect for those looking to maintain a healthy diet.

Lentil and Vegetable Stir-Fry

Lentil and Vegetable Stir-Fry is a plant-based protein-packed lunch that is both delicious and nutritious. This recipe combines the protein power of lentils with a variety of fresh vegetables, all brought together with a savory soy-ginger sauce. It’s an excellent choice for a quick, healthy, and satisfying meal.

Ingredients:

• 1 cup green or brown lentils, cooked
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 cup snap peas
• 2 carrots, sliced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp sesame seeds
• 1/4 cup green onions, chopped

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add garlic and ginger, and sauté for 1-2 minutes until fragrant.
3. Add broccoli, bell pepper, snap peas, and carrots. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
4. Add cooked lentils to the skillet and stir to combine.
5. In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil. Pour over the vegetable and lentil mixture and stir well.
6. Sprinkle with sesame seeds and green onions before serving.

This Lentil and Vegetable Stir-Fry is not only high in protein but also rich in vitamins and minerals from the fresh vegetables. It’s a quick and easy meal that is perfect for lunch, offering a delightful combination of flavors and textures.

Shrimp and Chickpea Salad

Shrimp and Chickpea Salad is a light yet protein-rich lunch that is perfect for warm days. The combination of succulent shrimp and hearty chickpeas, paired with fresh greens and a tangy lemon dressing, makes this salad both refreshing and filling. It’s an ideal meal for those looking to eat healthy without compromising on taste.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 can (15 oz) chickpeas, rinsed and drained
• 4 cups mixed greens (spinach, arugula, etc.)
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 3 tbsp olive oil
• Juice of 1 lemon
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Heat 1 tbsp of olive oil in a skillet over medium-high heat. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink and opaque. Remove from heat and let cool.
2. In a large bowl, combine chickpeas, mixed greens, cherry tomatoes, cucumber, red onion, and parsley.
3. In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, salt, and pepper.
4. Add the shrimp to the salad and drizzle with the lemon dressing. Toss gently to combine.

This Shrimp and Chickpea Salad is a fantastic high-protein option for lunch, providing a good balance of lean protein, healthy fats, and fiber. It’s a quick and easy meal that is perfect for maintaining a healthy lifestyle while enjoying a delicious and satisfying dish.

Beef and Broccoli Stir-Fry

Beef and Broccoli Stir-Fry is a classic high-protein lunch that is both hearty and flavorful. This dish features tender strips of beef and crisp broccoli florets, all coated in a savory garlic-ginger soy sauce. It’s a quick and easy meal that delivers a powerful punch of protein and nutrients.

Ingredients:

• 1 lb flank steak, thinly sliced
• 4 cups broccoli florets
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp cornstarch
• 1/4 cup water
• 2 tbsp vegetable oil
• 1 tsp sesame oil
• 1 tbsp sesame seeds
• 1/4 cup green onions, sliced

Instructions:

1. In a small bowl, mix soy sauce, oyster sauce, cornstarch, and water. Set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger, and sauté for 1-2 minutes until fragrant.
3. Add the beef slices to the skillet and cook for 3-4 minutes until browned. Remove from the skillet and set aside.
4. Add the broccoli florets to the skillet and stir-fry for 4-5 minutes until tender-crisp.
5. Return the beef to the skillet and pour the sauce over the mixture. Stir well to coat everything in the sauce.
6. Drizzle with sesame oil and sprinkle with sesame seeds and green onions before serving.

This Beef and Broccoli Stir-Fry is a delicious and nutritious high-protein lunch option that is sure to satisfy your hunger. The combination of tender beef and crisp broccoli, along with the savory sauce, makes this dish a favorite for anyone looking to enjoy a balanced and flavorful meal.

Greek Yogurt Chicken Salad

Greek Yogurt Chicken Salad is a creamy and delicious high-protein lunch option. Using Greek yogurt instead of mayonnaise not only boosts the protein content but also adds a delightful tanginess to the salad. This recipe includes tender chicken breast, crunchy celery, sweet grapes, and toasted almonds for a perfect balance of flavors and textures.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 cup plain Greek yogurt
• 1/2 cup celery, diced
• 1/2 cup red grapes, halved
• 1/4 cup toasted almonds, chopped
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large bowl, combine shredded chicken, Greek yogurt, celery, grapes, and toasted almonds.
2. In a small bowl, whisk together Dijon mustard, lemon juice, salt, and pepper.
3. Pour the dressing over the chicken mixture and stir to combine.
4. Garnish with fresh parsley and serve on a bed of lettuce or in a whole grain wrap.

Greek Yogurt Chicken Salad is a nutritious and satisfying lunch option that’s high in protein and full of flavor. The use of Greek yogurt makes this salad a healthier choice, while the combination of ingredients ensures a delightful taste and texture in every bite.

Edamame and Quinoa Buddha Bowl

Edamame and Quinoa Buddha Bowl is a vibrant and protein-rich lunch that’s perfect for a balanced diet. This bowl features a base of quinoa topped with edamame, colorful vegetables, and a zesty tahini dressing. It’s a nourishing and satisfying meal that provides a perfect blend of protein, fiber, and essential nutrients.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 cup shelled edamame
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1 avocado, sliced
• 1/4 cup shredded carrots
• 1/4 cup red cabbage, shredded
• 2 tbsp tahini
• Juice of 1 lemon
• 1 tbsp olive oil
• 1 tbsp soy sauce
• 1 tsp maple syrup
• Salt and pepper to taste
• Sesame seeds for garnish

Instructions:

1. In a medium pot, bring quinoa and water or vegetable broth to a boil. Reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. Fluff with a fork and let cool.
2. Cook edamame according to package instructions and set aside.
3. In a small bowl, whisk together tahini, lemon juice, olive oil, soy sauce, maple syrup, salt, and pepper.
4. In a large bowl, combine cooked quinoa, edamame, cherry tomatoes, cucumber, avocado, shredded carrots, and red cabbage.
5. Drizzle with the tahini dressing and toss gently to combine.
6. Garnish with sesame seeds before serving.

The Edamame and Quinoa Buddha Bowl is a wholesome and high-protein lunch option that is as delicious as it is nutritious. The variety of fresh vegetables and the creamy tahini dressing make this bowl a delightful and satisfying meal that will keep you energized throughout the day.

Spicy Chickpea and Spinach Wrap

Spicy Chickpea and Spinach Wrap is a flavorful and protein-packed lunch that’s perfect for a quick and healthy meal. The chickpeas are spiced and roasted to perfection, then combined with fresh spinach and a tangy yogurt sauce, all wrapped in a whole grain tortilla. It’s a tasty and nutritious option that is both satisfying and easy to prepare.

Ingredients:

• 1 can (15 oz) chickpeas, rinsed and drained
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 cups fresh spinach
• 1/2 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 clove garlic, minced
• Whole grain tortillas
• 1/4 cup red onion, thinly sliced
• 1/4 cup shredded carrots

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a bowl, toss chickpeas with olive oil, cumin, paprika, chili powder, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until crispy.
3. In a small bowl, mix Greek yogurt, lemon juice, minced garlic, salt, and pepper to make the yogurt sauce.
4. Warm the tortillas in a dry skillet or microwave.
5. Assemble the wraps by spreading a generous amount of yogurt sauce on each tortilla, then adding roasted chickpeas, fresh spinach, red onion, and shredded carrots.
6. Roll up the tortillas and slice in half to serve.

The Spicy Chickpea and Spinach Wrap is a delicious and high-protein lunch option that is both filling and flavorful. The combination of spiced chickpeas, fresh vegetables, and creamy yogurt sauce makes this wrap a perfect choice for a nutritious and satisfying meal on the go.

Turkey and Avocado Lettuce Wraps

Turkey and Avocado Lettuce Wraps are a fresh and protein-packed lunch option that’s both low-carb and delicious. These wraps use crisp lettuce leaves instead of bread or tortillas, making them a light yet satisfying meal. The combination of lean turkey, creamy avocado, and crunchy vegetables provides a delightful texture and a burst of flavors.

Ingredients:

• 1 lb ground turkey
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/2 red bell pepper, sliced
• 1/4 cup red onion, thinly sliced
• Romaine or butter lettuce leaves
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat olive oil in a skillet over medium heat. Add ground turkey, garlic powder, onion powder, salt, and pepper. Cook until turkey is browned and cooked through, about 7-10 minutes. Remove from heat and let cool slightly.
2. Prepare lettuce leaves by washing and drying them thoroughly.
3. To assemble, place a spoonful of cooked turkey on each lettuce leaf. Top with avocado slices, cherry tomatoes, red bell pepper, and red onion.
4. Garnish with fresh cilantro and serve with lime wedges on the side.

Turkey and Avocado Lettuce Wraps are a fantastic high-protein lunch that is light, healthy, and full of flavor. They are quick to prepare and make a perfect meal for those looking to enjoy a nutritious and satisfying dish without the extra carbs.

Tuna and White Bean Salad

Tuna and White Bean Salad is a protein-rich lunch that is both hearty and refreshing. The combination of tuna and white beans creates a delicious and satisfying meal, enhanced by the addition of fresh vegetables and a zesty lemon vinaigrette. This salad is perfect for a quick and nutritious lunch that will keep you energized throughout the day.

Ingredients:

• 2 cans (5 oz each) tuna, drained
• 1 can (15 oz) white beans, rinsed and drained
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 3 tbsp olive oil
• Juice of 1 lemon
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine tuna, white beans, cherry tomatoes, cucumber, red onion, and parsley.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
3. Pour the dressing over the tuna and bean mixture and toss gently to combine.
4. Serve immediately or refrigerate for up to 2 days for a quick and easy lunch.

Tuna and White Bean Salad is an excellent high-protein lunch option that is both easy to prepare and incredibly satisfying. The fresh vegetables and zesty dressing add a burst of flavor to the hearty tuna and beans, making this salad a delicious and nutritious choice for any meal.

Quinoa and Black Bean Stuffed Peppers

Quinoa and Black Bean Stuffed Peppers are a colorful and protein-packed lunch that is both filling and nutritious. These stuffed peppers are loaded with quinoa, black beans, and a variety of vegetables, all seasoned with a blend of spices for a flavorful and satisfying meal. They are perfect for meal prep and can be enjoyed hot or cold.

Ingredients:

• 4 bell peppers, halved and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced tomatoes
• 1/2 cup shredded cheddar cheese
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a medium pot, bring vegetable broth to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and broth is absorbed. Fluff with a fork and set aside.
3. In a large bowl, combine cooked quinoa, black beans, corn, diced tomatoes, cheddar cheese, cumin, chili powder, garlic powder, salt, and pepper.
4. Stuff each bell pepper half with the quinoa mixture and place in a baking dish.
5. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes until peppers are tender and cheese is melted.
6. Garnish with fresh cilantro before serving.

Quinoa and Black Bean Stuffed Peppers are a delightful high-protein lunch that is as tasty as it is nutritious. The combination of quinoa, black beans, and vegetables creates a hearty filling, while the spices add a burst of flavor. These stuffed peppers are a great option for a healthy and satisfying meal that can be enjoyed anytime.

Lentil and Spinach Curry

Lentil and Spinach Curry is a flavorful, high-protein vegetarian lunch that’s both filling and packed with nutrients. The hearty lentils provide a rich source of protein, while the spinach adds a dose of vitamins and minerals. Simmered in a fragrant blend of spices, this curry is not only delicious but also comforting and satisfying.

Ingredients:

• 1 cup dried lentils, rinsed
• 2 cups vegetable broth or water
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp coriander
• 1/2 tsp chili flakes (optional)
• 1 can (15 oz) diced tomatoes
• 4 cups fresh spinach
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

1. In a medium pot, bring the lentils and vegetable broth or water to a boil. Reduce heat and simmer for about 25-30 minutes, or until lentils are tender. Drain any excess liquid.
2. While the lentils cook, heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, ginger, cumin, turmeric, coriander, and chili flakes (if using). Stir for about 1-2 minutes until fragrant.
4. Stir in the diced tomatoes and cook for another 5 minutes, letting the flavors combine.
5. Add the cooked lentils and spinach to the skillet. Stir and cook until the spinach wilts and everything is well combined.
6. Season with salt and pepper to taste.
7. Serve the curry with cooked rice or naan, and garnish with fresh cilantro.

Lentil and Spinach Curry is an incredibly satisfying high-protein lunch that’s easy to prepare and bursting with flavor. The combination of lentils, spices, and spinach creates a meal that is both comforting and nutritious, perfect for those looking to enjoy a plant-based protein option that will keep them full and energized throughout the day.

Chicken and Broccoli Stir-Fry

Chicken and Broccoli Stir-Fry is a quick, high-protein lunch that’s both healthy and delicious. The tender chicken and crisp broccoli are stir-fried in a savory sauce, making this dish both light and flavorful. It’s an excellent option for meal prepping and pairs perfectly with rice or noodles for a well-rounded meal.

Ingredients:

• 2 chicken breasts, thinly sliced
• 2 cups broccoli florets
• 2 tbsp olive oil
• 1 tbsp garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp oyster sauce (optional)
• 1 tsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1/4 cup water
• 1 tsp cornstarch (optional, for thickening)
• Cooked rice or noodles for serving
• Sesame seeds for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the sliced chicken and cook for 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add garlic and ginger and cook for 1-2 minutes until fragrant.
3. Add the broccoli florets and cook for 3-4 minutes, stirring occasionally, until tender-crisp.
4. In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, honey, water, and cornstarch (if using) to create the sauce.
5. Return the chicken to the skillet and pour the sauce over the chicken and broccoli. Stir to coat and cook for an additional 2-3 minutes, allowing the sauce to thicken and everything to heat through.
6. Serve the stir-fry over cooked rice or noodles and garnish with sesame seeds.

Chicken and Broccoli Stir-Fry is an easy-to-make, high-protein lunch that’s perfect for anyone looking for a flavorful yet light meal. The combination of tender chicken, crunchy broccoli, and savory sauce makes it a delicious choice, and it’s customizable with your favorite veggies or protein. It’s a great dish for meal prepping or a quick weeknight dinner.

Egg and Avocado Breakfast Burrito

Egg and Avocado Breakfast Burrito is a protein-packed lunch that’s both satisfying and delicious. The creamy avocado, scrambled eggs, and a mix of vegetables wrapped in a whole wheat tortilla make this burrito a balanced meal. It’s the perfect high-protein lunch to kick-start your day or keep you energized in the afternoon.

Ingredients:

• 2 large eggs
• 1/4 cup milk (or dairy-free milk)
• 1 tbsp olive oil
• 1/4 cup red bell pepper, diced
• 1/4 cup onion, diced
• 1/2 avocado, sliced
• 1 whole wheat tortilla
• Salt and pepper to taste
• Salsa for serving (optional)
• Fresh cilantro for garnish (optional)

Instructions:

1. In a bowl, whisk together eggs, milk, salt, and pepper.
2. Heat olive oil in a non-stick skillet over medium heat. Add the diced bell pepper and onion, cooking for about 3-4 minutes until softened.
3. Pour the egg mixture into the skillet with the vegetables. Scramble the eggs, cooking until they’re fully set, about 2-3 minutes.
4. Remove the skillet from the heat and set aside to cool slightly.
5. Place the scrambled eggs and vegetables in the center of a whole wheat tortilla. Add the sliced avocado on top.
6. Roll the tortilla tightly to form a burrito, folding in the edges as you go.
7. Optionally, serve with salsa and fresh cilantro for extra flavor.

Egg and Avocado Breakfast Burrito is a hearty and protein-packed lunch that’s perfect for busy days. The creamy avocado and scrambled eggs provide a satisfying base, while the vegetables add crunch and flavor. This burrito is easy to customize with your favorite fillings and makes a filling and delicious meal on the go.

Note: More recipes are coming soon!