Savory Chicken Breakfast Wraps

Here’s my go-to chicken breakfast wrap recipe, with seasoned scrambled eggs, tender chicken pieces, fresh vegetables, and melted cheese all wrapped in a warm tortilla.

These breakfast wraps have become our family’s favorite weekend morning meal. I often prep extra chicken the night before so we can put these together quickly. Nothing beats starting your day with a filling breakfast that keeps you going until lunch, right?

What Kind of Chicken Should I Use?

For breakfast wraps, boneless, skinless chicken breast is your best bet since it’s lean and cooks quickly. You can buy pre-diced chicken breast to save time, but cutting your own from whole breasts will usually be more cost-effective and lets you control the size of the pieces. If you’re looking to save a few dollars, chicken thighs can work too – they’re actually more forgiving to cook since they don’t dry out as easily as breast meat. Just make sure your chicken is fresh and pat it dry with paper towels before cooking to help it brown better in the pan. For the best results, try to cut your chicken into evenly-sized pieces, about 1/2 inch cubes, so they cook at the same rate.

Options for Substitutions

This breakfast wrap recipe is super adaptable and you can make several swaps based on what you have in your kitchen:

• Chicken breast: You can easily swap the chicken breast with turkey breast, or for a vegetarian option, try crumbled firm tofu or tempeh. If using tofu, press it first to remove excess moisture and season well.
• Half-and-half: No half-and-half? Use whole milk, or mix equal parts heavy cream and milk. For a dairy-free version, unsweetened almond or oat milk works too.
• Cheese blend: Feel free to use any melting cheese you like – pepper jack adds nice heat, or try Swiss or mozzarella. You can also use dairy-free cheese if needed.
• Flour tortillas: Whole wheat tortillas work great for a healthier option. For low-carb diets, try large lettuce leaves or low-carb wraps. Just warm them slightly to make them more pliable.
• Spinach: Any leafy green works here – try arugula, baby kale, or mixed greens. If using tougher greens like regular kale, chop them finely first.
• Avocado: If avocados aren’t ripe or available, try guacamole or swap with hummus for a different but equally creamy element.

Watch Out for These Mistakes While Cooking

The biggest challenge when making breakfast wraps is preventing them from becoming soggy – to avoid this, make sure to drain any excess moisture from your cooked vegetables and chicken before assembling, and don’t overfill your tortillas. A common mistake is overcooking the eggs; instead, remove them from heat when they’re still slightly wet as they’ll continue cooking from residual heat, giving you perfectly creamy scrambled eggs. For the best results, warm your tortillas slightly before filling them (about 20 seconds in the microwave or a quick pass on a dry skillet), as cold tortillas are more likely to crack and break when rolling. To keep your wraps from falling apart, avoid the temptation to overstuff them – leave about 2 inches of space from the edges, and tuck in the sides firmly before rolling from bottom to top.

What to Serve With Breakfast Wraps?

These hearty chicken breakfast wraps are pretty filling on their own, but there are some tasty sides that can make your breakfast even better! Fresh fruit like berries, sliced melon, or citrus segments add a nice sweet contrast to the savory wrap and help brighten up your plate. For something warm, crispy breakfast potatoes or hash browns are always a crowd-pleaser – they’re perfect for soaking up any filling that might escape your wrap. If you’re serving these for brunch, a simple mixed green salad dressed with lemon vinaigrette can add some freshness and balance to the meal.

Storage Instructions

Keep Fresh: These breakfast wraps are perfect for meal prep! Place assembled wraps in an airtight container in the fridge for up to 3 days. I like to wrap each one individually in foil or parchment paper first to keep them from sticking together and to make grabbing one easier in the morning.

Freeze: Want to prep these for longer? Wrap each assembled wrap (minus the fresh avocado) tightly in foil, then place in a freezer bag. They’ll stay good in the freezer for up to 2 months. Just remember to add fresh avocado when you’re ready to eat!

Reheat: To warm up your wrap from the fridge, pop it in the microwave for 30-45 seconds, or until heated through. If frozen, thaw overnight in the fridge, then microwave for 1-2 minutes. For a crispier tortilla, you can also heat it in a pan over medium heat for 2-3 minutes per side.

Make Ahead: You can cook the chicken and veggie filling up to 2 days ahead and store it separately in the fridge. When you’re ready to eat, just warm up the filling, scramble fresh eggs, and assemble your wrap. This makes breakfast prep super quick and easy!

Preparation Time	15-20 minutes
Cooking Time	15-25 minutes
Total Time	30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 120-130 g
• Fat: 130-140 g
• Carbohydrates: 150-160 g

Ingredients

• 1 pound diced chicken breast
• 1 tablespoon olive oil
• 1 diced onion
• 4 minced garlic cloves
• 1 red bell pepper, sliced and cleaned
• 8 large eggs, room temperature
• 1/3 cup half-and-half
• 4 tablespoons butter
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 4 large flour tortillas
• 1 cup cheddar cheese, shredded
• 1 cup monterey jack cheese, shredded
• 1 large tomato, diced
• 1 avocado, diced
• 1 cup fresh spinach leaves
• Hot sauce, optional for serving

Step 1: Cook the Chicken

Place a large skillet over medium heat and add one tablespoon of oil.

Once the oil is hot, season the cubed chicken with salt and pepper.

Cook the chicken until it becomes golden brown, then remove it from the pan and set it aside for later use.

Step 2: Sauté the Vegetables

In the same skillet, add the onion, garlic, and bell pepper.

Season them with a little salt and cook until the vegetables are tender and fragrant.

Once done, remove them from the skillet and set them aside with the chicken.

Step 3: Prepare the Scrambled Eggs

In a medium bowl, whisk together the eggs and half and half until well combined.

Wipe out the skillet you used for the chicken and vegetables, then place it back over medium heat.

Add butter to the skillet and let it melt.

When the butter starts to foam, reduce the heat to medium-low and pour in the beaten eggs.

Use a rubber spatula to gently stir the eggs occasionally until soft curds form.

Season with salt and pepper to taste.

Step 4: Assemble the Tortillas

Lay each tortilla flat and start with layering ¼ of the cooked chicken in the center.

Next, add ¼ of the sautéed vegetables, ¼ of the scrambled eggs, and ¼ cup of each type of cheese.

Top with tomato pieces, spinach, and sliced avocado.

Step 5: Roll Up and Serve

Fold the sides of each tortilla inward and roll them tightly to form a wrap.

This helps keep all the delicious fillings secure.

Serve the prepared wraps with your choice of hot sauce on the side for an added kick.

Enjoy your meal!