How to make the Best Chicken Breakfast Burrito Recipe!

Instructions

1. Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add your diced potatoes and onion. Season generously with salt and pepper, then cook for about 12-15 minutes, stirring occasionally, until the potatoes are golden and crispy on the edges and tender inside.
2. While the potatoes are cooking, heat the remaining 1 tablespoon of olive oil in another skillet over medium heat. Add the diced bell pepper and cook for about 5 minutes until it starts to soften slightly. Set this aside in a bowl.
3. In a small bowl, combine your cooked shredded chicken with 1/2 teaspoon of garlic powder, 1/2 teaspoon of cumin, and 1/4 teaspoon of smoked paprika. Mix well so the seasonings are evenly distributed throughout the chicken. Taste and adjust seasonings as needed. Set aside.
4. Once the potatoes are cooked through and crispy, transfer them to a plate and set aside. In the same skillet, melt 1/2 tablespoon of butter over medium heat.
5. Crack all 8 eggs into a bowl and whisk them together with a pinch of salt, pepper, and the remaining 1/2 teaspoon of garlic powder and 1/4 teaspoon of smoked paprika. Whisk until the mixture is completely combined and light and fluffy.
6. Pour the whisked eggs into the skillet with the melted butter. Let them sit undisturbed for about 20 seconds, then gently push the eggs from the edges toward the center with a spatula, tilting the pan so uncooked egg flows to the edges. Continue this process for about 3-4 minutes until the eggs are mostly set but still slightly creamy – you want them scrambled but not overcooked.
7. Remove the eggs from heat when they still look slightly wet on top – they’ll continue to cook slightly from residual heat. The eggs should be fluffy and tender, not dry or rubbery.
8. Warm your flour tortillas either directly over a gas flame for about 10 seconds per side, or wrapped in a damp kitchen towel in the microwave for 30 seconds. Warm tortillas are much more pliable and easier to roll without cracking.
9. Lay one warm tortilla out on a clean, flat work surface. This is where assembly becomes important – you want to create an even layer of ingredients so your burrito rolls nicely without falling apart.
10. Arrange your ingredients in a horizontal line slightly below the center of the tortilla, starting with a small handful of the crispy potatoes, then a portion of the seasoned shredded chicken, then some of the fluffy scrambled eggs, then the sautéed bell peppers, crumbled bacon, and about 1/2 cup of shredded cheddar cheese.
11. Top the filling with a small spoonful of salsa, a dollop of sour cream, some diced tomatoes, fresh cilantro, and jalapeño slices if you’re using them. Don’t overfill – you want to be able to roll it successfully without ingredients spilling out.
12. To roll the burrito, fold the left and right sides of the tortilla about 2 inches toward the center, then fold the bottom edge up and over the filling, tucking it tightly underneath. Roll the burrito away from you, keeping it as tight as possible, until you reach the top edge of the tortilla.
13. Place the rolled burrito seam-side down on a plate. If desired, you can wrap it in foil to keep it warm and help it maintain its shape.
14. Repeat the assembly process with the remaining three tortillas and filling ingredients.
15. Serve immediately while everything is still warm, with extra salsa, sour cream, and avocado slices on the side. If you’re making these ahead for meal prep, you can wrap them tightly in foil and refrigerate for up to 4 days, then warm them in a 350°F oven for about 10 minutes when ready to eat.
16. Optional: For a more indulgent version, you can pan-fry the assembled burritos in a little butter over medium-high heat for about 2 minutes per side until they develop a light golden crust. This is absolutely delicious but not necessary.