Chicken Chicken Breakfast Wrap

This protein-packed Chicken Chicken Breakfast Wrap is a satisfying way to start your day. With breaded chicken tender, egg, cheese, and pickled jalapeño peppers, it’s loaded with flavor and will keep you full. Great for a make-ahead grab-and-go breakfast too!

One of my sisters came to visit for a week in August. My family went through the Dunkin’ Donuts drive-through almost every day to grab breakfast before we went on our daily road trip. Even though I usually have just a cup of decaf in the morning, the smell of all the food in the car was so good, I had to order something too. I lived on sausage, egg, and cheese breakfast wraps that week. It was so simple but so good!

This wrap was inspired by my week of eating breakfast at the drive-through. Even though one is substantial enough to leave you feeling satisfied, it’s so good you are going to want two! Within each wrap is breaded chicken tender, over-easy (or over-medium) egg, shredded cheddar, and pickled hot jalapeño peppers. I love the zinginess and kick the peppers add. They really make the wrap. They are not very spicy on the heat index, but if you’re not a heat fan, use a mild pepper or omit (but don’t do it!).

Make ahead and reheat:

The wraps can be made ahead of time and packaged individually. Reheat for 30-45 seconds in the microwave for a quick breakfast on the run.

Are the chicken tenders baked or fried?

I like to shallow fry for crispier breading, but the tenders are delicious baked. Skillet cook on medium heat for 6 to 8 minutes or bake at 375°F for 15-20 minutes. The chicken is done when the juices run clear and has an internal temperature of 165°F. 

How long to cook the egg?

Serve these wraps with over-easy or over-medium eggs. Use a non-stick skillet on medium heat with a little oil (or butter) added for best results. Cook the egg for roughly 3 minutes or until the white is set. Flip over using a spatula and cook for 1 minute for an over-easy, runny yolk. For over-medium, add an extra 1 minute. If you prefer your egg over hard, keep it on the heat for just a little longer. As for me, I prefer the ooey-gooey yolks! 

That’s it for this week, my virtual friends. Wishing you all well! See you next time!!

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• Frying pan for cooking chicken. This is a 10-inch 3-ply stainless steel skillet.
• Kitchen tongs for turning chicken.
• Use any shallow bowl for breading, but these breading trays are great for breading jobs.

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Chicken Chicken Breakfast Wrap

Author: Thao | In Good Flavor Cooking Method:Frying Cuisine:American Courses:Breakfast Recipe Keys: High Protein

Difficulty:BeginnerPrep time: 15 minutesCook time: 18 minutesTotal time: 33 minutesServings:8 Servings

Description

This protein-packed Chicken Chicken Breakfast Wrap is a satisfying way to start your day. With breaded chicken tender, egg, cheese, and pickled jalapeño peppers, it’s loaded with flavor and will keep you full. Great for a make-ahead grab-and-go breakfast too!

Ingredients

• 8 small chicken tenders (about 1 pound), patted dry
• 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

1. Add bread crumbs, flour, and all spices into a large zip-lock plastic bag. Shake to combine well.
2. In a shallow bowl, combine and whisk all the eggwash ingredients.
3. Place half of the chicken tenders in the bag. Shake to coat. Remove and dredge in the egg wash. Put back into the bag. Shake well to coat with the breadcrumb/flour mixture. Transfer the tenders to a platter. Repeat breading the remaining tenders. 
4. 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 have an internal temperature of 165°F.  You may need to cook in two batches depending on the skillet size. Cover loosely with foil to keep warm while you make the eggs.
5. 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.
6. To cook eggs, preheat a large non-stick skillet to medium. Coat the bottom with oil (or butter, optional). Cook in 2 batches. Crack eggs and cook for about 3 minutes or until the whites are 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.
7. Microwave a couple of tortillas at a time for 10 seconds. Layer with one chicken tender, an egg/cheese, and 4 slices of jalapeño peppers. Serve.
8. Makes 8 servings.

Notes:

• The number of chicken tenders in the 1-pound package may vary depending on the size. Cooking time may also vary slightly depending on the size. Adjust accordingly.
• Make wraps ahead of time to reheat as needed. To reheat, microwave for 30-45  seconds.

Keywords:Breakfast Wraps, Chicken, Eggs, Make Ahead

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