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Protein-Packed Chicken Breakfast Wrap

  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Servings: 8
  • Course: Breakfast

Find a new use for frozen hash browns in these California-inspired breakfast burritos. The extra step of grilling prior to serving ensures warm tortillas and perfectly melted cheese.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Lining your pan with Reynolds Wrap® Aluminum Foil is a great way to get dinner on the table quick with minimal clean up!


  • 3 tablespoons butter, divided
  • 1½ cups refrigerated shredded hash brown potatoes
  • 2 cloves garlic, minced
  • ¼ teaspoon ground cumin
  • ¾ cup diced cooked chicken or ham, or crumbled, cooked sausage
  • 6 eggs
  • ⅓ cup milk
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 8 10-inch flour tortillas
  • 1 4-ounce can diced green chiles, drained
  • 1¼ cups shredded Colby and Monterey Jack cheese (5 ounces)
  • Red and/or green salsa, optional
  • Reynolds Wrap® Aluminum Foil


Step 1

Heat 2 tablespoons butter in a large nonstick skillet over medium heat until melted. Stir in potatoes, garlic and cumin. Spread in an even layer; press down lightly with a spatula. Cook for 6 to 7 minutes or until golden brown on the bottom. Turn potatoes over; spread evenly and press down lightly. Cook for 6 to 8 minutes more or until golden brown and crisp. Stir in chicken (or ham or sausage). Remove from pan; set aside.

Step 2

Whisk together eggs, milk, salt and pepper in a medium bowl. In the same skillet, heat the remaining 1 tablespoon butter over medium heat until melted. Pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on bottom and around edge. Using a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Immediately remove from heat.

Step 3

Stack tortillas and wrap in paper towels. Microwave on High for about 1 minute or until heated through. Divide potato mixture among tortillas, spooning it just below the center of each tortilla. Divide egg mixture and chiles among tortillas; sprinkle with cheese. Fold bottom edge of each tortilla up and over filling, fold in opposite sides, and roll up from the bottom. Tightly wrap each burrito in heavy Reynolds Wrap® Aluminum Foil and chill for 2 to 24 hours.

Step 4

To serve, remove foil; re-wrap each burrito in a paper towel. Microwave burritos, one at a time, on High about 1 minute or until heated through, turning once.


Prepare burritos through Step 3. Foil-wrapped burritos can be refrigerated for up to 1 day before proceeding with Step 4.

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