September 26, 2019



This protein packed Chicken Chicken Breakfast Wrap is a satisfying way to start your day. With breaded chicken tender, egg, cheese, and pickled jalapeño peppers, it's loaded with flavor and will keep you full. Great for a make ahead grab and go breakfast too!

Chicken Chicken Breakfast Wrap
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One of my sisters came to visit for a week in August. My family went through Dunkin' Donuts drive through almost every day to grab breakfast before we went on our daily road trip. Even though I usually have just a cup of decaf in the morning, the smell of all the food in the car was so good, I had to order something too. I lived on sausage, egg, and cheese breakfast wraps that week. It was so simple but so good!

Chicken Chicken Breakfast Wrap

This wrap was inspired by my week of eating breakfast at the drive through. Even though one is substantial enough to leave you feeling satisfied, it's so good, you are going to want two! Within each wrap is breaded chicken tender, over-easy (or over-medium) egg, shredded cheddar, and pickled hot jalapeño peppers. I love the zinginess and kick the peppers add. They really make the wrap. They are not very spicy on the heat index, but if you're not a fan of heat, use a mild pepper or omit (but don't do it!).

Make ahead and reheat:
The wraps can be made ahead of time and packaged individually. Reheat 30-45 seconds in the microwave for a quick breakfast on the run.

Chicken Chicken Breakfast Wrap

Are the chicken tenders baked or fried?
I like to shallow fry for crispier breading, but the tenders are delicious baked. Skillet cook on medium heat for 6 to 8 minutes or bake at 375°F for 15-20 minutes. The chicken is done when the juices run clear and has an internal temperature of 165°F. 

How long to cook the egg?
Serve these wraps with over-easy or over-medium eggs. For best results, use a non-stick skillet on medium heat with a little oil (or butter) added. Cook the egg for roughly 3 minutes or until the white is set. Flip over using a spatula and cook for 1 minute for over-easy, runny yolk. For over-medium, add an extra 1 minute. If you prefer your egg over-hard, keep it on the heat for a just a little longer. As for me, I prefer the ooey-gooey yolks! 

That's it for this week my virtual friends. Wishing you all well! See you next time!!

If this is wetting your appetite, may I tempt you with some more?


Chicken Chicken Breakfast Wrap


8 small chicken tenders (about 1 pound), patted dried 
3/4 cup bread crumbs
1/2 cup all-purpose flour
1 1/4 teaspoons salt, divided
1 1/2 teaspoons black pepper
1 1/2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground oregano
8 large eggs
8 ounces shredded cheddar cheese 
8 (6-inch) flour tortillas
about 32 slices hot pickled jalapeño peppers
olive oil or vegetable oil for cooking

For the egg wash:
1 large egg
1 tablespoon milk
1/8 tsp. each salt 
1/8 black pepper  


Add bread crumbs, flour, and all spices into a large zip lock plastic bag. Shake to combine well.

In a shallow bowl, combine and whisk all the egg wash ingredients.

Place half of the chicken tenders into the bag. Shake to coat. Remove and dredge into the egg wash. Put back into the bag. Shake well to coat with bread crumb/flour mixture. Transfer  tenders to a platter. Repeat breading the remaining tenders. 

To shallow fry: Preheat a large skillet on medium heat. Add 1/4-inch oil. Cook tenders about 3-4 minutes per side. Done when the juices run clear and has an internal temperature of 165°F.  May need to cook in two batches depending on the size of the skillet.

To bake: place tenders on a prepared baking sheet. Bake in a preheated 375°F oven for 15-20 minutes or until the chicken is cooked through with an internal temperature of 165°F.

Preheat a large non-stick skillet on medium. Coat the bottom with oil (or butter, optional). Cook in 2 batches. Crack eggs and cook about 3 minutes or until the white is set. Flip over using a spatula. Immediately top each with some cheddar. Cover. Cook for 1 minute for over-easy, 2 minutes for over-medium, and slightly longer for over-hard.

Microwave a couple tortillas at a time for 10 seconds. Layer with one chicken tender, an egg/cheese, and 4 slices jalapeño peppers. Serve.

Makes 8 servings.

Recipe Notes:

  1. The number of chicken tenders may vary depending on how the size of in the 1 pound package. Cooking time may vary slightly based on the size. Adjust accordingly.
  2. Make wraps ahead of time to reheat as needed. To reheat, microwave 30-45  seconds.

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  1. Pickled jalapeno peppers with chicken and cheese!? And egg? This is PERFECT! Yum, Thao!

    1. Thanks Katherine! Those jalapeno peppers are a good way to wake up your tastebuds in the morning, but I'll eat this wrap morning, noon, and night!😀

  2. What a fun and tasty breakfast! I even have some jars of jalepenos I canned a couple years ago that need finishing!

    1. There you go, Inger!! This is a great use of those peppers! I love the kick you get from them :)

  3. Breakfast is my favourite meal of the day and I'm always looking for new recipes to try! These wraps look delicious Thao! Great way to get protein in the morning!

    1. Yay! I'm so glad you like these, Leanne! I like my breakfast to have protein and this wrap definitely has plenty of it!