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Santa Fe Chicken Breakfast Burrito

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Spicy Santa Fe-seasoned chicken breast meat, hash-brown potatoes, smoky bacon, fluffy eggs, and lots of creamy pepper-Jack cheese sauce rolled inside a warm flour tortilla and then grill-pressed to hot and crisp perfection.
Ingredient Quantity Method

Arrange the diced chicken breast meat in a single layer on a parchment-lined sheet pan. Cover completely and slack in the cooler between 32° and 36°F prior to use.
Santa Fe Chicken Breast - (Approximate Yield: 24 oz., 12 each 2 oz. portions)

Tyson® Cut & Ready™ 100% All-Natural*™ Diced Chicken Breast Meat, 15% Marination, Uncooked (#16333-928)

 1-3/4 lbs 
Light olive oil 1-1/2 oz 
Santa Fe-style chili cumin and garlic seasoning commercially prepared McCormick 3 tbsps 

Santa Fe Chicken Breast

Heat the oil in a large sauté pan over medium-high heat.  Add the chicken and seasoning and sauté for 8 to 10 minutes or until the internal temperature reaches 165°F. Transfer to another container.  Cover and hold hot above 135°F.

To Assemble

Original Wraps® White Tortillas, 12-Dozen Pack, 12 inch, 44 oz. per dozen (#7700-621)

 12 each 

Tyson® Bacon Pieces, 3/4" (#45355-928)

 3 oz 
Eggs fresh whole scrambled held hot above 135 F 2-1/4 lbs 
Hash brown potatoes diced deep fried seasoned held hot above 135 F 12 oz 
PepperJackcheese saucecommerciallypreparedheldhotabove135F El Terrifico Tamale Co White Cheese Dip 1-1/2 lbs 
Butter melted 2 oz 
Salsa roasted tomato commercially prepared 24 oz 
To Assemble a Single Serving
1. Place 1 tortilla on a flat work surface. Arrange 3 ounces of the scrambled eggs across the center of the wrap, top with 1 ounce of the hash-brown potatoes and 2 ounces of the pepper-Jack cheese sauce.  Top with 2 ounces of Santa Fe-seasoned chicken breast (see recipe) and 1/4 ounce of bacon pieces.
2. Fold the tortilla around ingredients and roll burrito-style.  Brush the outer surface lightly with 1 teaspoon of melted butter.
3. Grill-press the burrito in a preheated panini grill at 400°F for 15 to 30 seconds or until the wrap is golden brown.
4. Slice the burrito in half diagonally.
5. Serve with 2 ounces of the salsa portioned in a ramekin.

Serving size: 11 1/2 ounces plus 2 ounces salsa

 At-a-Glance Build
1           Flour tortilla
3 oz.      Scrambled eggs
1 oz.      Hash browns
2 oz.      Pepper-Jack cheese sauce
2 oz.      Santa fe-seasoned chicken breast
1/4 oz.   Bacon pieces
2 oz.      Salsa (side)

*Minimally processed; no artificial ingredients

Nutrition Facts

  • Serving Size: (392g)
  • Servings Per Container:
  • Amount Per Serving
  • Calories 840            Calories from Fat 430

% Daily Value*

  • 74% Total Fat 48g
    • 65% Saturated Fat 13g
  • 135 %Cholesterol 405 mg
  • 92 %Sodium 2200 mg
  • 24 %Total Carbohydrate 71
  • Vitamin C 10 %Vitamin A 20 % Iron 25 %Calcium 15 %

* Percent daily values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and/or addition of ingredients, or use of a particular cooking technique.