Heat olive oil in a large nonstick skillet over medium heat. Add diced bell pepper and onion, cooking for 3-4 minutes until softened and fragrant.

Add shredded chicken breast to the skillet and stir to combine with vegetables. Sprinkle cumin, chili powder, and garlic powder over the mixture, cooking for 2-3 minutes until spices are fragrant.

In a separate bowl, whisk together whole eggs and egg whites until well combined. Push the chicken and vegetable mixture to one side of the skillet.

Pour egg mixture into the empty side of the skillet and let cook undisturbed for 1-2 minutes until edges begin to set. Gently scramble eggs until fully cooked, about 2-3 minutes total.

Stir the scrambled eggs into the chicken and vegetable mixture. Add black beans and stir to incorporate, cooking for another minute to warm through.

Sprinkle shredded cheddar cheese over the mixture and stir until melted. Remove from heat immediately to prevent overcooking.

Warm tortilla in microwave for 10 seconds to make it flexible and prevent tearing. Spoon the egg and chicken mixture onto the center of the tortilla, leaving borders for folding.

Drizzle salsa over the filling and sprinkle with fresh cilantro. Fold the sides of the tortilla inward, then roll tightly from bottom to top to form a secure burrito. Serve immediately or wrap in foil for later.