Crispy Chicken Breakfast Wraps

High protein breakfast wraps filled with crispy baked chicken breast bites and shredded hash browns, scrambled eggs, and Mexican cheese. Each wrap has 25 grams of protein with only 31 grams of carbs and 365 calories. And they’re easy to make in bulk if you want to stock your freezer for an easy breakfast fix.

Ingredients and Substitutions

I’ll quickly run you through everything you need to make these chicken wraps and cover possible ingredient swaps along the way. You will also find tips and ideas for customizing these wraps to fit different calorie and dietary needs in this section.

Frozen Lightly Breaded Chicken Breast Chunks

This ingredient has been growing in popularity over the last few years, and you can find it in most grocery stores from a variety of brands now. My go-to is Kirkland Signature or Just Bare from Costco (pictured below), but you can also find lightly breaded chicken bites from Tyson, Perdue Farms, and Realgood Foods, to name a few.

I recommend stocking up on whatever option you find. This chicken is an awesome snack on its own with a dipping sauce or tossed in a sauce like my dynamite chicken. Or it’s great for making wraps like these and other flavors like buffalo ranch and chicken caesar.

Frozen Hash Browns

Since you’re already baking the chicken, using frozen hash browns makes life that much easier. If you want to add more volume (and flavor) to your breakfast wraps, add some frozen fajita veggies. I used this combination to make my rotisserie chicken breakfast burritos, if you’d like to see an example.

If you’re planning to add more veggies or make a larger batch of breakfast wraps, you may want to bake the chicken and hash browns on two separate sheet pans. Just rotate them halfway through the cooking time.

Eggs, Cheese, and Tortillas

This is where most of the nutrition facts tweaks come into play. The recipe calls for scrambled whole eggs, but egg whites obviously save some fat and add a bit more protein. I would use about one cup of egg whites in place of the eggs or substitute half the whole eggs for 1/2 cup of egg whites.

Any soft melting cheese like colby jack, pepper jack, or queso Oaxaca will work great inside these breakfast wraps. While I’m always a proponent of using freshly grated cheese, I won’t judge you for using pre-shredded Mexican cheese blend. It’s what I used in the photos above, after all. Wink wink.

As for the tortillas, I’m a power user of Mission Carb Balance tortillas. (And the Counter protein tortillas I used for my Greek chicken breast wraps if they’re in stock.) But I used standard burrito-sized flour tortillas here. I think the extra calories and carbs are worth it every now and then.

Burrito-sized tortillas are great because they require less rolling and wrapping overall, but you can totally use standard 6-inch tortillas to make smaller wraps. If you’re planning to freeze wraps for later and need smaller serving sizes, this is the way to go.

Tips for Serving, Storing, and Reheating

Salsa, hot sauce, chili crisp (or salsa macha), nonfat Greek yogurt or sour cream, or light sriracha mayo are all great condiment options. I would also encourage you to experiment with including some inside the wraps. A little pico de gallo or diced green chiles in the center would add a nice kick and pop of color.

Your best bet for storing in the freezer is to wrap an unsliced breakfast wrap in foil before freezing. To reheat the wraps, thaw in the refrigerator overnight and either wrap the burrito in a paper towel to microwave or bake/air fry at 350ºF for 10-15 minutes or until it’s heated through.

You can also microwave first then re-toast the wraps in a pan for a crispy exterior without using an oven or air fryer. Microwaving is a great way to ensure the chicken wraps are heated all the way through without burning the exterior when toasting.

If you’re warming straight from the freezer, you can use the defrost setting on your microwave before using the same methods above.

I hope you love these protein wraps! If you do, recipe reviews are always appreciated. And in case you have a question about the recipe or any of its ingredients, there’s a comment section at the bottom of this post.