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West Coast Chik’n Chili Breakfast Burrito
West Coast Chik’n Chili Breakfast Burrito 1

West Coast Chik’n Chili Breakfast Burrito

Products Used: Incogmeato® Chik'n Tenders
Servings: 1

Ingredients

  • 1 ea. Flour Tortilla, 12”, warmed
  • 3 ea. Incogmeato™ Chik’n Tenders, fried, cut into 1/8ths
  • 2 ea. Scrambled Eggs
  • ¾ cup Potato Hashbrown, fried
  • 2 Tbs. Roasted Red Peppers, diced, medium
  • 2 Tbs. Roasted Green Peppers, diced, medium
  • ¼ cup Pepper Jack Cheese, shredded
  • ¼ ea. Avocado, diced, medium
  • 2 fl. oz. Salsa Verde, prepared

Recipe Directions

1. Fry Incogmeato® Chik’n Tenders according to instructions. Remove tenders from fryer, cut in half lengthwise, and then make four equal cuts widthwise and set aside.
2. Warm flour tortilla on a flat top griddle until soft and pliable. Remove from grill and transfer to a clean workstation.
3. Top warm flour tortilla with scrambled eggs, fried hashbrown, roasted red peppers, roasted green peppers, chopped Incogmeato® Chik’n Tenders, shredded Pepper Jack cheese, and diced avocado.
4. Roll into a tight burrito and place on a flat top griddle until golden brown and crispy if desired.
5. Cut in half and serve immediately with salsa verde.