California Chicken Breakfast Burrito

California Chicken Breakfast Burrito is the ideal on-the-go meal made with chicken, eggs, cheese, veggies, and avocado. It’s the perfect way to start the day. I like to prep them the day before or freeze them to always have a hearty breakfast on hand.

I created this recipe for busy people who love Mexican food and breakfast on the go. Filled with chicken, eggs, veggies, and two kinds of cheese, this savory roll-up is ready in 40 minutes, perfect for busy families, and tastes so darn good that it is best to make a few batches.

California Chicken Breakfast Burrito is a nice meal complete with carbs, protein, and fiber. It has everything you need to give you energy until your next meal! And that makes this an ideal dish to kick off an amazing day!

The flavors are great individually but are even more amazing when combined. And each bite is so satisfying that I can eat this for lunch or dinner as well. I enjoy an easy to-go breakfast option, and I usually fix these in the evening to just grab and reheat in the morning.

It only takes me roughly 30 minutes to prepare as each element is so easy to cook. I make a few more and freeze them to always have a hearty breakfast on hand. With juicy chicken, veggies, greens, eggs and lots of cheese, these are ideal to start the day.

I usually enjoy it with a smoothie on the side, depends what I have on hand, I suggest either a green smoothie or this tropical smoothie. And for more Mexican dishes, check out my recipes for Mexican wedding cookies, grilled chicken fajita salad, and southwest salad!

Why you will love this recipe

• Breakfast on the go: Make it in less than 20 minutes and have it on the go or pack it and take it with you to the office.
• Kid-friendly cooking: Let the kids help make them. They can do the assembly and roll them up.
• Easy cleanup: This is a one-pan meal so that is all the cleaning to do afterward.
• They can be customized: Add or alter the filling as needed depending on what everyone likes. They can even be made vegetarian.
• Make extra and freeze them for meal prep: These burritos freeze well so go ahead and make a bunch of them. Put them in freezer bags and then grab one out as needed.

What you’ll need to make California chicken breakfast burritos

Special items

• Large skillet – To cook the ingredients and heat the burrito. 
• Bowls
• Cooking utensils

Ingredients:

• Chicken breasts – I use boneless, skinless chicken breasts cut into small pieces.
• Olive oil – Extra-virgin olive oil for a light and mild way to brown the chicken.
• Onion – I prefer sweet white onion, but any color is fine.
• Garlic – Mince your own garlic to get the freshest and most vibrant taste without the bitter aftertaste.
• Red bell pepper – Cut into strips after it is washed, deveined, and sliced so it can be sauteed with the garlic and onions.
• Large eggs – They need to be at room temperature for them to whip to a fuller consistency.
• Half and half – It is creamier and richer but is not as thick as cream. It is also not as likely to curdle as milk because it has more fat.
• Butter – Adds flavor and prevents the eggs from sticking to the pan.
• Large flour tortillas – Use your favorite brand of tortillas to wrap your burritos.
• Shredded cheddar cheese – Be sure to shred the cheese yourself. Pre-shredded cheese is coated with a substance to keep it from clumping, which makes it not melt as well and the taste is muted.
• Shredded Monterey jack cheese – Be sure to shred the cheese yourself. Pre-shredded cheese is coated with a substance to keep it from clumping, which makes it not melt as well and the taste is muted.
• Chopped tomato – I recommend chopping fresh beefsteak tomatoes because they are meatier, so they have more substance to them. Use the sharpest knife that is made to slice tomatoes.
• Avocado – Choose a shiny dark green avocado without any dark patches or dents. They should be firm but give a little when squeezed. Also, when pulling the stem, it should be green underneath.
• Fresh spinach – Fresh organic baby spinach is best for this recipe. It adds a grassy and refreshing taste.
• Hot sauce – Use your favorite hot sauce or dip it in my homemade buffalo sauce.

How to make California chicken breakfast burritos?

1. Brown the chicken: First, heat one tablespoon of olive oil in a large skillet. Then, season the chicken cubes with salt and pepper before browning them.
2. Cook the veggies: Set the chicken aside and cook the bell pepper, garlic, and onion until it is tender. Put it onto a separate plate.
3. Make the eggs: Now, whisk the eggs and half and half in a medium bowl. Clean out the skillet, place it over medium heat, and melt the butter. When it starts to foam, add the beaten eggs. Stir with a rubber spatula until soft curds form. Season with salt and pepper.
4. Assemble the burritos: Place the flour tortillas on a flat surface. Spread ¼ of each of the chicken, veggies, eggs, and cheese in each at the center before adding the tomatoes, spinach, and avocado.
5. Roll it up and serve: Finally, fold in the two sides over the center, roll the burrito up, and heat in the pan for 30 seconds to melt the cheese before serving with hot sauce.
6. Wrap: Wrap in foil if you intend to freeze the burrito or take it on the go.

Expert tip

Folding a burrito

These addictive burritos should be made in 10-inch flour tortillas. They need to be large enough to hold everything that goes into them while still having enough excess to fold over and seal. Although some say a corn tortilla is a good idea, they are too brittle and will crack. The flour ones are stretchier, so they can be filled and folded without ripping or tearing. Also, they have a milder taste so the other ingredients will shine through.

Now, the first thing to do is to heat each side of the tortilla on a hot pan for 20 seconds to warm them. Or wrap them in a damp paper towel and steam them in a microwave for 20 seconds. Then, arrange the fillings in a line going down the middle of the tortilla. Leave the ends, bottom, and top uncovered. Don’t overfill. Just a couple of inches.

Starting with the bottom that is covering the filling, roll the burrito, folding the sides in and tucking them in as they are rolled. Continue rolling until the burrito is seam-side down. Do not slice the burrito. That is just a photography trick. Burritos are supposed to be served whole, so the juices soak down to the bottom.

Recipe variations and add-ins:

• Where’s the bacon: I like to chop up some freshly cooked bacon and add a bunch of that to these delicious burritos for extra protein and flavor.
• Turn up the heat: Spicy food fans would love some chopped jalapenos and red pepper flakes added to these breakfast rolls.
• Different meat: Instead of chicken, I make these with barbacoa beef, carne asada, leftover turkey, or pork sausage for a different flavor.
• No meat: Leave the chicken out and add tofu or some other meat substitute for a vegetarian burrito.
• More veggies: To make this heartier, add more veggies like corn, green beans, asparagus, and peas.

Serving suggestions:

• To add to these for breakfast, hash browns would be perfect. Try my easy 20-minute hash browns recipe that only has potatoes and some seasonings.
• Try them with black beans, salsa, and homemade guacamole on the side.
• Make these into a hearty lunch with sides of Spanish rice and some pinto beans.
• Looking for something sweet to go with these burritos for breakfast? Chocolate Oreo pancakes are so perfect with layers of thick cream and crushed cookies, it is my kids’ favorite breakfast.
• A cup of coffee or glass of milk will go great with these but a classic mimosa would be super special.

Frequently asked questions

Are breakfast burritos unhealthy?

That depends on what is on the burrito and how it is cooked. This one is packed with protein and fiber as well as potassium and vitamins, so it is healthy. Of course, if it is topped with extra cheeses, more meats, bacon, sauces, and avocado, the calories, fat, and carbohydrates increase, which is not healthy. As long as they are not eaten excessively and just eaten in moderation, they are very healthy due to the avocado, veggies, and chicken.

Why are my eggs runny?

Runny eggs can be from the age of the eggs. Maybe they were old. Check the date and do not keep them past the expiration date. It may also be that the eggs were not cooked long enough. Let them cook longer to see if they are just not finished cooking. Another issue can be from cooking at too high of a temperature. Turn the heat down and cook them to the right texture.

Why are my tortillas cracking?

If the edges crack, they are probably dry. Use a clean food-grade spray bottle filled with warm water to spritz them and heat them for 20 seconds in a frying pan or microwave. They do better in the frying pan. They need to stay warm and moist when rolling them to avoid cracking. Do not oil the pan or the burrito. Just put them in dry. Oil or water will make them stick to the pan.

How to store:

• Refrigerate: Let burritos cool to room temperature before wrapping them in plastic and foil. Then, they can be refrigerated for up to three days.   
• Freezing: Before freezing, wrap them in plastic and put them in a freezer bag. They will stay fresh for up to four months.
• Defrost: Thaw overnight in the refrigerator for the best texture and taste.
• Reheating: You can reheat them in the microwave for 45 to 60 seconds.

More breakfast recipes:

Recipe tips:

• Packed with protein, fiber, and vitamins, these burritos are a healthy alternative to pancakes, waffles, or cereal.
• A California burrito is usually served with fries, guacamole, pico de gallo, and carne asada.
• Runny eggs can be from being old, not being cooked long enough, or cooking at too high a temperature.
• Make sure the tortillas are warm and moist to keep them from cracking.
• Also, do not use too much filling in each burrito or it will not stay closed.
• Freeze leftovers and use them for meal planning or snacks.