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Close-up of two stacked chicken and waffle breakfast burrito halves filled with scrambled eggs, seasoned chicken, melted cheese, and waffle pieces on a black plate.

Chicken and Waffle Breakfast Burritos

Nesting Lane
Chicken and Waffle Breakfast Burritos are a high protein breakfast with chicken, eggs, waffles, cheese, and maple flavor in an easy handheld meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 8

Equipment

Large Skillet
Medium Bowl
Whisk
Spatula
Cutting Board
Sharp Knife
Microwave Safe Plate

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

Calories: 384kcalCarbohydrates: 33gProtein: 24gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 241mgSodium: 657mgPotassium: 261mgFiber: 1gSugar: 11gVitamin A: 868IUCalcium: 249mgIron: 4mg
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