Crispy Chicken Breakfast Wraps
Crispy baked chicken breast bites with scrambled eggs, hash browns, and cheese inside toasted flour tortillas.
Servings: 8 Wraps
Calories: 365kcal
Ingredients
- 20 oz Frozen Lightly Breaded Chicken Breast Chunks*
- 5 cups 340g Frozen Shredded Hash Browns
- 6 large Eggs
- 4 oz Shredded Mexican Cheese
- 4 Burrito-Sized Flour Tortillas
Instructions
- Preheat your oven to 450ºF and line a half sheet pan with parchment paper. Add the hash browns to one side of the sheet pan and season with salt and pepper. Add the chicken to the other side of the pan. (Optional: Add a little avocado oil spray or a drizzle of olive oil on top of the hash browns for extra browning.)
- Bake for 25-30 minutes until the chicken and hash browns are crispy and cooked through.
- In the final 10 minutes of baking, scramble the eggs and set aside.
- Roughly chop the baked chicken before assembling.
- To assemble, warm the tortillas in a pan or wrap them in a damp paper towel and microwave for 20-30 seconds. Add the cheese, hash browns, eggs, and chicken to the tortillas and roll like a burrito to seal.
- Heat a pan or griddle over medium heat and place the wraps seal-side-down for 20-30 seconds until golden brown. Repeat on all sides.
- Slice the wraps in half and serve with hot sauce or salsa, nonfat Greek yogurt or sour cream, chili crisp, or your choice of condiments.
Notes
*I used Kirkland Signature lightly breaded chicken breast chunks from Costco. Alternatives include Just Bare, Tyson, Realgood Foods, and Perdue lightly breaded chicken breast bites.
You can reduce the fat content by using 1 cup of liquid egg whites instead of whole eggs, and you can reduce the calories and add fiber by using Mission Carb Balance tortillas.
See the post above for additional ingredient substitution and recipe modification notes.
Nutrition
Serving: 1wrap | Calories: 365kcal | Carbohydrates: 31g | Protein: 25g | Fat: 16g | Fiber: 2g