This chicken breakfast burrito is stuffed with grilled chicken, scrambled eggs, cheddar cheese, and the perfect spicy sauce! If you’re looking for easy Blackstone breakfast burrito recipes to make on the flat top grill, add this one to your list!
Breakfast burritos are some of our favorite griddle breakfast recipes to make… They’re packed full of flavor, easy to make, and perfect to take on the go. Not to mention, breakfast burritos can be frozen and reheated, so they’re perfect for meal prep, too!
But most griddle breakfasts include bacon and sausage, and sometimes you want a break from the extra fat. So we decided to make a delicious breakfast burrito with grilled chicken!
The chicken was perfectly cooked and juicy, and the eggs were nicely scrambled, but the real kicker in this easy grilled chicken breakfast burrito is the homemade “Texas Petal” sauce! You may not think that a sauce mixture of ketchup, mayo, and horseradish belongs anywhere near your breakfast, but don’t knock it before you try it!
Here’s how to make this flavorful grilled chicken breakfast burrito on the flat top grill or griddle:
Chicken Breakfast Burrito Ingredients
These easy griddle breakfast burritos only take a few basic ingredients. Here’s what you need to make chicken burritos for breakfast, along with some recipe substitution ideas to customize the roll-ups to your liking:
For the Burritos:
- Chicken – We used boneless skinless chicken breast tenderloins for this recipe, but you can definitely substitute regular breasts or boneless skinless chicken thighs. If you’re in a time crunch, you could even use leftover grilled chicken or pulled rotisserie chicken.
- Tortillas – For the best breakfast burritos, I always choose to go with burrito-sized tortillas. The larger tortillas allow you to add more filling to the burritos. We always use low carb tortillas, but feel free to use your favorite flour tortillas.
- Cheese – The cheese options are pretty much endless for this recipe… We used sharp cheddar slices, because that’s what we already had in the fridge. But freshly grated pepper jack cheese or deli-sliced American cheese would also be great in these breakfast burritos.
- Eggs
- All-purpose seasoning – Choose your favorite all-purpose seasoning, or just a mix of salt and pepper, to season your chicken before cooking. We used our own Shake That All Purpose Seasoning – available here!
For the Homemade Texas Petal Sauce:
You probably already have all of the ingredients to make this simple sauce that pairs perfectly with grilled chicken. Here’s what you need:
- mayonnaise
- ketchup
- horseradish – The creamy-style prepared horseradish… You can often find this with the pickles and olives, or the barbecue sauces in the grocery store.
- smoked paprika – If you don’t have smoked paprika, you can definitely substitute regular paprika.
- salt and pepper
How to Make Griddled Chicken Breakfast Burritos on the Flat Top Grill
With few ingredients and easy to follow steps, this chicken breakfast burrito is super easy to make on the flat top grill. Here are some pointers:
Making the Sauce
First, make the quick sauce for your chicken breakfast burrito so that the flavors have time to marry together. Just combine all of the sauce ingredients in a medium bowl and whisk together.
Refrigerate the sauce while the chicken is cooking, or you can also make it a few hours in advance and store it in the refrigerator.
Cooking the Chicken
Start by seasoning the chicken tenderloins with an all-purpose seasoning, or a mix of salt, pepper, and garlic powder. Don’t overdo the seasoning at this stage, because the sauce packs a punch of flavor and you don’t want to overpower the more delicate flavor of the grilled chicken and scrambled eggs.
Then, place the chicken on the oiled, heated griddle surface and allow the tenders to cook on the first side untouched. Your chicken should look something like this:
Notice that my Blackstone griddle has a very thin coating of oil on it… You definitely don’t want to shallow fry the chicken on the griddle.
After about 6-7 minutes, depending on the temperature of your griddle surface, flip the chicken to the second side and continue to cook until the internal temp of each tender reaches 165 degrees F. *This is where a handy internal probe instant read thermometer comes in handy! You can see my favorite thermometer and all of my other must-have griddle accessories for the Blackstone or other flat top grills here.
Your chicken should have a nice golden color like the photo below… That’s the beauty of cooking the chicken on the griddle!
As each piece of chicken reaches an internal temp of 165 degrees F, remove from the griddle and allow to rest for a few minutes. Then, cut the chicken into chunks that are slightly smaller than bite-sized so that the protein will fit nicely in your breakfast burritos.
Cooking the Eggs
After the chicken is cooked, adjust the temperature on your griddle so that you can cook the eggs. For most griddles, this will involve adjusting the burner knobs to low, or even turning the griddle off completely.
The chicken tenders cook at a griddle temp of about 350-375 which is too hot for eggs. So you’ll need to let the surface cool down a bit.
Then, add the scrambled eggs to the griddle and cook until done. We’ve got a full tutorial and tips for how to cook the best griddle eggs on the Blackstone here.
When the scrambled eggs are done, transfer them to a bowl and you’re ready to build your breakfast burritos!
Finishing Up the Chicken Breakfast Burritos
When all of the individual ingredients for your burritos are done, it’s time to combine them into an epic breakfast wrap!
First, warm the tortillas on the warm griddle surface to make them more pliable. Or, you can heat your tortillas in the microwave for about 10 seconds. If you skip this crucial step, then the tortillas will be much more prone to ripping while you’re rolling your burritos.
Tear a slice of cheddar cheese in half and place the two halves in a line near the top 1/3 of the warmed tortilla. Add scrambled eggs on top of the cheese, and then layer on the cut grilled chicken and a spoonful of the homemade Texas Petal sauce. Then it’s time to roll!
After making thousands of wraps and burritos (literally!), I’ve found that this method for rolling stuffed tortillas is best:
- Make sure all of the ingredients are lined up near the bottom half of the tortilla. You don’t want to wrap all of the ingredients right in the middle, because the stuffed burritos will be more difficult to wrap.
- Make a wide “V” shape by folding the two bottom sides of the tortilla inward. Those two sides/corners will cover the ingredients from falling out the sides of the burrito. See the photo above.
- Tuck the middle of the “V” over and around the burrito ingredients.
- Begin rolling as you move the two sides inward, making sure that the tortilla is wrapped tightly around the ingredients.
- Place the wrapped burrito seam side down until ready to serve, so that it doesn’t come unrolled.
If you want your chicken breakfast wrap with a toasted tortilla, then you can place the burrito on the warm griddle to toast, rotating it so that all sides get nicely golden. Or, you can just cut the wraps in half and serve as is… these griddle grilled chicken breakfast burritos are fantastic either way!
Grilled Chicken Breakfast Burritos
Ingredients
- 6 boneless skinless chicken breast tenderloins
- all-purpose seasoning or salt and pepper *We used Shake That All Purpose Seasoning
- 4 slices cheddar cheese *Or substitute sliced American, pepper jack, or shredded cheese
- 8 eggs
- 4 burrito-sized flour tortillas
- 1 tablespoon cooking oil *We prefer avocado oil
- butter or oil for cooking eggs
For the Texas Petal Sauce:
- ½ cup mayonnaise
- 2 tablespoons creamy-style prepared horseradish
- 1 tablespoon ketchup
- ¼ teaspoon smoked paprika *Or substitute regular paprika
- ¼ teaspoon cayenne pepper
- pinch of salt and black pepper
Instructions
- Make the Texas Petal sauce by combining all sauce ingredients in a medium bowl. Stir together well and refrigerate while chicken and eggs cook. *You can also make the sauce up to one day in advance and store covered in the refrigerator.
- Heat the griddle to about 350-375 degrees F.
- Season chicken tenderloins with all-purpose seasoning.
- Add about 1 tablespoon of your favorite cooking oil to the griddle surface and spread it around with your spatula. Place the seasoned chicken on the oiled surface, and cook on the first side until a nice golden brown color develops, about 5-7 minutes.
- Flip chicken to the second side and continue to cook an additional 4-6 minutes, or until the internal temp of the chicken is 165 degrees F. As each piece of chicken reaches the proper internal temp, remove it from the griddle and allow the chicken to rest for a few minutes. Then, cut the tenders into chunks that are slightly smaller than bite-sized.
- While chicken is resting, adjust the griddle temp down to cook eggs. Scramble the eggs on the griddle, cooking until done to your liking. Then, transfer scrambled eggs to a bowl.
- Briefly warm the flour tortillas on the griddle to make them pliable. Then build the burritos. Place one slice of cheese on the warmed tortilla. Top with scrambled eggs, a spoonful of Texas Petal sauce, and some grilled chicken. Wrap the ingredients up to make your breakfast burrito. Repeat for the other tortillas.
Video
Notes
- Finished breakfast burritos can be toasted on the griddle if you wish.
Comments & Reviews
Philip Calvit says
👍👍