Chicken and Chorizo Breakfast Burrito

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Serves 4 | Prep/Cook Time: 25 Min
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Calories
410
Protein
37g
Sodium
680mg
Sat.Fat
7g
Sugar
3g
INGREDIENTS
2 PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.)
1 cup pancake baking mix
9 large eggs
1 cup milk
1 tbsp vegetable oil
2 links Mexican style chorizo sausage, casings removed
1/2 cup chopped onion
1/2 cup chopped green pepper
1/4 tsp salt
1/8 tsp black pepper
1/4 cup sharp cheddar cheese, shredded
Hot Sauce for serving
INSTRUCTIONS
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STEP 3: 
Pour
In a bowl, whisk together the remaining 8 eggs, salt and black pepper. Pour the egg mixture over the chicken and sausage. Cook over low heat, stirring occasionally, until eggs are cooked through.
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STEP 2: 
Saute'
In the same non-stick skillet, heat the vegetable oil over medium heat. Add the chicken, season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Sauté 4 to 5 minutes on each side until done. Chicken is done when a meat thermometer inserted in the center reaches 170 degrees F. Transfer chicken breasts to a plate. When cool enough to handle, chop into 1-inch pieces. To the same skillet, add the chorizo and sauté until crumbly and almost cooked through, about 4 to 5 minutes. Add the onion and green pepper. Cook for another 3 to 4 minutes. Return the chopped chicken and heat through, 1 to 2 minutes more.
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STEP 4: 
Serve
To serve, place a pancake on a plate. Divide the chicken mixture over the 4 pancakes. Sprinkle with shredded cheddar cheese and wrap them up. Serve with hot sauce if desired.
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STEP 1: 
Whisk
In a bowl, whisk together the pancake mix, 1 egg and milk until smooth. Batter should be thin. Heat a large non-stick pan over medium-low heat. Spray with cooking spray and add about ¼ cup of batter. Swirl the batter into a large circle. Cook the pancake until the top bubbles, the bottom is set and the edges start to curl. Flip the pancake and cook a few seconds more. Turn out onto a plate and repeat until all of the batter is gone. Keep warm until ready to use.
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This recipe makes about 12 pancakes. Use what you need and then freeze the rest. Once cooled, stack each pancake between layers of parchment paper or waxed paper. Place in a resealable plastic bag and freeze for up to 3 months.

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