West Coast Chik’n Chili Breakfast Burrito

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.