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Chipotle Chicken Breakfast Burrito

Yield: 12 servings

Prepared salsa verde
 24 oz. 3 cups
Diced avocado 12 oz. 3 cups
Canned chipotle chilies in adobo sauce, minced 1 oz. 2 Tbsp.
Eggs, beaten 2 lb. 10 oz.* 24 large
Flour tortillas, warmed - 12 (10-inch size)
Roasted, diced skinless chicken, heated through 1 lb. 8 oz. -
Seeded and diced tomato 1 lb. 4 cups
Canned, diced green (or jalapeno) chilies 6 oz. 3/4 cups
Cilantro sprigs, for garnish - As needed
  • Prepare sauce: Blend salsa, avocado and chilies in adobo sauce in small bowl.
  • Cook and scramble eggs in spray-coated non-stick pan or on griddle until firm throughout with no visible liquid egg remaining.
  • Portion onto center of each warm tortilla: ⅔ cup eggs, 2 oz. chicken, ⅓ cup tomatoes and 1 tablespoon chilies. Sprinkle on 1 oz. cheese.
  • Roll up tortilla, envelope-style. Serve with ½ cup salsa and garnish with cilantro, if desired.

  • *If using frozen or liquid whole egg product.
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).