Ingredients:

  • 6 oz chicken breast, cut into bite-sized pieces
  • 1 cup frozen hash brown rounds
  • 1 tsp peanut oil
  • 4 large eggs
  • 1 tbsp salted butter
  • 2 tbsp whole milk
  • 0.5 cup shredded cheese
  • 0.25 tsp sea salt
  • 0.125 tsp cracked black pepper
  • 2 large flour tortillas (10-inch)

Instructions:

  1. Bake or air fry the 1 cup frozen hash browns at 200°C for 12 minutes until they sizzle and feel firm.
  2. Heat 1 tsp peanut oil in a skillet and cook the 6 oz chicken pieces until golden brown on all sides.
  3. Combine 4 eggs, 2 tbsp milk, salt, and pepper in a bowl until no streaks of white remain.
  4. Clean the skillet, add 1 tbsp butter over medium low heat until it foams and bubbles.
  5. Pour in the egg mixture and move slowly with a spatula until soft, pillow like curds form.
  6. Sprinkle 0.5 cup cheese over the eggs while they are still slightly wet so it melts instantly.
  7. Heat each 10 inch tortilla for 15 seconds in a dry pan until pliable and soft.
  8. Divide the chicken, hash browns, and egg mixture evenly between the two tortillas.
  9. Fold in the sides and roll forward until the seam is tucked underneath.
  10. (Optional) Place the burrito back in the skillet for 30 seconds seam side down until golden and closed.