Chicken Breakfast Burrito
The ultimate fusion of American breakfast and Tex-Mex flavors in a portable, protein-packed Chicken Breakfast Burrito. A make-ahead morning masterpiece.
Ingredients
For the Filling:
- 2 tablespoons olive oil or avocado oil divided
- 1 large russet potato peeled and diced into 1/2-inch cubes
- 1/2 pound boneless skinless chicken breast, diced into 1/2-inch pieces
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 6 large eggs
- 2 tablespoons milk or water
- 1/2 cup black beans rinsed and drained (canned is perfect)
- 1/2 cup pepper jack cheese shredded
For Assembly & Serving:
- 4 large 10-inch flour tortillas
- 1/2 cup pico de gallo or fresh salsa
- 1 ripe avocado sliced or mashed
- 1/4 cup sour cream or Mexican crema
- Fresh cilantro chopped (for garnish)
Instructions
- Cook the Potatoes: Heat 1 tablespoon of oil in your large skillet over medium heat. Add the diced potatoes, season with a pinch of salt and pepper, and cook for 12-15 minutes, stirring occasionally, until they are golden brown and tender. Once cooked, transfer them to a clean plate.
- Season and Cook the Chicken: In the same skillet, add the remaining tablespoon of oil. Toss the diced chicken with the chili powder, cumin, garlic powder, salt, and pepper. Add the chicken to the skillet and cook for 5-7 minutes, until cooked through and no longer pink inside. Remove the chicken and set it aside with the potatoes.
- Scramble the Eggs: In your medium bowl, whisk the eggs with the milk (or water) and a pinch of salt and pepper until frothy. Pour the eggs into the now-empty skillet (you can add a tiny bit more oil if needed). Cook over medium-low heat, gently pushing the eggs from the edges toward the center with your spatula until they are softly set. This creates fluffy, perfect curds.
- Combine the Filling: Reduce the heat to low. To the skillet with the eggs, add back the cooked potatoes, chicken, black beans, and shredded pepper jack cheese. Gently fold everything together until the cheese is melted and the entire mixture is heated through. Taste and adjust seasoning if necessary.
- Warm the Tortillas: This is a non-negotiable pro step! Warm your tortillas directly over a gas flame for a few seconds per side, or heat them in a dry skillet, or wrapped in a damp paper towel in the microwave for 20-30 seconds. A warm tortilla is pliable and won’t tear when you roll it.
- Assemble the Burritos: Lay a warm tortilla flat on a work surface. Spoon a generous portion of the filling mixture just below the center of the tortilla. Top with a spoonful of pico de gallo, a few slices of avocado, and a dollop of sour cream.
- The Roll Technique: Fold the sides of the tortilla inward over the filling. Then, firmly fold the bottom flap up and over the filling, tucking it in tightly. Continue rolling away from you until the burrito is completely sealed. For an extra secure hold, wrap it in a piece of parchment paper or aluminum foil.