Chicken Chicken Breakfast Wrap

8 Wraps
33 min

This Chicken Chicken Breakfast Wrap contains breaded chicken tender, an over easy egg, cheddar, and pickled jalapeño peppers. It’s great for breakfast on the go. You can also make a batch ahead and reheat as needed. Just wrap and freeze individually and reheat in a toaster oven or microwave.


The chicken tenders are breaded prior to getting shallow fried (they can also be baked). For a shortcut, you can use frozen chicken tenders. I won’t tell!


As for the egg, I like it over-easy with a runny yolk. If you make it, cook it to your preference. Last but not least, don’t leave out the jalapeño peppers. They add a nice zing and a little heat that brightens all the flavors.


See the original post at In Good Flavor.

Chicken Chicken Breakfast Wrap
Recipe details
  • 8  Wraps
  • Prep time: 15 Minutes Cook time: 18 Minutes Total time: 33 min
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Ingredients

  • 8 small chicken tenders (about 1 pound), patted dried 
  • 3/4 cup bread crumbs
  • 1/2 cup all-purpose flour
  • 1 1/4 teaspoons salt, divided
  • 1 1/2 teaspoons black pepper
  • 1 1/2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground oregano
  • 8 large eggs
  • 8 ounces shredded cheddar cheese
  • 8 (6-inch) flour tortillas
  • about 32 slices hot pickled jalapeño peppers
  • olive oil or vegetable oil for cooking
For the egg wash:
  • 1 large egg
  • 1 tablespoon milk
  • 1/8 tsp. each salt 
  • 1/8 black pepper 
Instructions

Add bread crumbs, flour, and all spices into a large zip lock plastic bag. Shake to combine well.
In a shallow bowl, combine and whisk all the egg wash ingredients.
Place half of the chicken tenders into the bag. Shake to coat. Remove and dredge into the egg wash. Put back into the bag. Shake well to coat with bread crumb/flour mixture. Transfer tenders to a platter. Repeat breading the remaining tenders. 
To shallow fry: Preheat a large skillet on medium heat. Add 1/4-inch oil. Cook tenders about 3-4 minutes per side. Done when the juices run clear and has an internal temperature of 165°F. May need to cook in two batches depending on the size of the skillet. Cover loosely with foil to keep warm while you make the eggs.
To bake option: place tenders on a prepared baking sheet. Bake in a preheated 375°F oven for 15-20 minutes or until the chicken is cooked through with an internal temperature of 165°F.
To cook eggs: preheat a large non-stick skillet on medium. Coat the bottom with oil (or butter, optional). Cook in 2 batches. Crack eggs and cook about 3 minutes or until the white is set. Flip over using a spatula. Immediately top each with some cheddar. Cover. Cook for 1 minute for over-easy, 2 minutes for over-medium, and slightly longer for over-hard.
Microwave a couple tortillas at a time for 10 seconds. Layer with one chicken tender, an egg/cheese, and 4 slices jalapeño peppers. Serve.
Makes 8 servings.
Tips
  • The number of chicken tenders may vary depending on how the size of in the 1 pound package. Cooking time may vary slightly based on the size. Adjust accordingly.
  • Make wraps ahead of time to reheat as needed. To reheat, microwave 30-45 seconds.
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Comments
  • BillFlyerfan66 BillFlyerfan66 on Apr 12, 2022

    Hey, you're copying! JK but I do that when I make cutlets but originally used cheese steak meat or cut up steak or even burgers topped with over easy or medium eggs depending how messy you want them. Works on a hoagie roll or Kaiser roll too. 😎🤙

    • In Good Flavor In Good Flavor on Apr 13, 2022

      Lol. I’m with you on the steak and burger, especially steak. You throw an egg on it, and it makes everything better!


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