Chicken and Waffle Breakfast Burritos take that sweet-and-savory chicken-and-waffles idea and make it much easier to carry around.
Eggs, chicken, cheddar, crisp waffle pieces, and maple syrup all end up tucked inside a warm tortilla. Definitely not your standard breakfast burrito.
You’ll need a large skillet for the scrambled eggs and for browning the finished burritos. Toast the waffles until they’re a little crisp before cutting them up. That texture matters once everything is wrapped inside the tortilla.
These are also pretty substantial. Each burrito has about 24 grams of protein, so one makes a full breakfast without needing much on the side.
The maple syrup is there, but it doesn’t turn the filling into dessert. You still get plenty of savory flavor from the chicken, eggs, cheese, and lightly crisp tortilla.
They’re especially handy if you want something different for breakfast meal prep. Wrap them individually after they cool and you’ve already got breakfast covered for several mornings.
Why You’ll Love This Chicken and Waffle Breakfast Burritos
Sweet and Savory in the Same Bite
The maple syrup gives you that chicken-and-waffles flavor without soaking the burrito. Six tablespoons is enough for the whole batch, so the savory filling still comes through.
24 Grams of Protein Per Burrito
Chicken and eggs make these filling enough for breakfast on their own. No tiny breakfast situation happening here.
Crispy Waffle Pieces Stay Noticeable
Toast the waffles before cutting them up. You want those pieces to have some texture before they go inside the burritos.
A Different Breakfast Meal Prep Option
Breakfast burritos usually head straight toward bacon, sausage, or potatoes. These give you something completely different without making breakfast complicated.
The Skillet Finish Is Worth It
Browning the rolled burritos gives the tortillas a lightly crisp outside. It also helps warm the chicken and melt the cheddar inside.
Ingredient Substitutions
Chicken Breast
Cooked chicken thighs can replace the chicken breast if that’s what you have. Shredded rotisserie chicken also works well.
Cheddar Cheese
Monterey Jack, Colby Jack, or a shredded Mexican cheese blend can replace the cheddar.
Milk
Use any plain dairy milk you normally keep on hand.
Flour Tortillas
Whole wheat burrito-size tortillas work just as well. Choose a flexible tortilla that won’t crack when rolled.
Frozen Waffles
Homestyle or buttermilk frozen waffles are both good choices. Avoid heavily flavored waffles unless you want that flavor in the finished burrito.
Maple Syrup
Use pure maple syrup or regular pancake syrup according to your preference. The flavor will be slightly different, but either works.
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Burrito Meal Prep Kit
A few simple supplies can make breakfast burrito meal prep much easier. These are handy for wrapping, labeling, freezing, and keeping your burritos organized until you’re ready to reheat them.
Aluminum Foil Sheets
Pre-cut foil sheets make wrapping a batch of breakfast burritos quick and easy.
Breakfast Burrito Stickers
Easy labels for marking wrapped burritos or freezer bags so your meal prep stays organized.
Gallon Freezer Bags
Great for storing several wrapped breakfast burritos together and keeping your freezer neat.
Chicken and Waffle Breakfast Burritos
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- 2 cup cooked chicken breast diced
- 1 tablespoon unsalted butter
- 8 large eggs
- 2 tablespoon milk
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup shredded cheddar cheese
- 6 frozen waffle toasted
- 6 large burrito-size flour tortillas
- 6 tablespoon maple syrup
Instructions
- Cook the waffles according to the package directions until lightly crisp and cut into small bite-size pieces
- Melt the butter in a large skillet over medium-low heat.
- Crack the eggs into a medium bowl. Add the milk, salt, and black pepper to the eggs. Whisk with a wire whisk until blended.
- Pour the egg mixture into the skillet and cook, stirring gently with a spatula, until softly scrambled.
- Place the tortillas on a microwave-safe plate and microwave for about 20 seconds, or until warm and flexible.
- Divide the scrambled eggs evenly among the tortillas.
- Divide the chicken and waffle pieces evenly over the eggs.
- Sprinkle the cheddar cheese evenly over each tortilla.
- Drizzle 1 tablespoon maple syrup over the filling in each tortilla.
- Fold the sides of each tortilla inward and roll tightly into burritos.
- Place the burritos seam-side down in the skillet over medium heat.
- Cook for 1 to 2 minutes per side, or until lightly golden and crisp.
Notes
Tips and Tricks
Toast the waffles well – Slightly crisp waffles hold their texture better once they’re mixed with the eggs and maple syrup. Keep the eggs soft – Stop cooking them when they’re just set. They’ll heat again when you brown the burritos. Warm the tortillas first – Cold tortillas are much more likely to split when you fold them around a full breakfast filling. Don’t overfill them – Six large tortillas are a good fit for this amount of filling. Keep the portions fairly even so the burritos roll and brown properly. Let the burritos rest seam-side down – Once rolled, place them seam-side down for a minute before moving them. That helps them stay closed.Storing and Reheating
Refrigerator – Cool the burritos completely, wrap them individually, and refrigerate for up to 3 days. Freezer – Wrap cooled burritos individually and place them in a freezer-safe container or bag. Freeze for up to 2 months. Microwave – Refrigerated burritos can be microwaved until hot in the center. For a crisper tortilla, finish them briefly in a skillet after microwaving. From frozen – Thaw overnight in the refrigerator before reheating for the most even texture.Nutrition
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