California Chicken Burrito

Dairy-Free, Peanut-Free, Fish-Free, Shellfish-Free, Nut-Free



Prep Time:

1 Hour

Cook Time:

1 Hour


10+ Burritos




Kristina Koslosky


California Chicken Burritos are a mouthwatering mix of chicken, onion, garlic, red pepper, jalapenos, eggs, roasted golden potatoes, tomatoes, spinach, and vegan Cheddar Jack cheese wrapped in a tortilla. A tasty and hearty breakfast that stays fresh for 3 days in the refrigerator or up to 3 months in the freezer. A great on-the-go breakfast!


    Roasted Potatoes
    3 golden potatoes, diced
    1 tbsp. olive oil
    2 tsp. garlic herb seasoning
    1/2 tsp. salt
    1/2 tsp. pepper

    1 tbsp. olive oil
    2 lbs. chicken breasts, diced into cubes
    2 tsp. garlic herb seasoning
    1/2 tsp. salt and pepper

    Burrito Ingredients
    1 lb. bacon, cooked and crumbled
    1 tbsp. olive oil
    1 white onion, diced
    1 red pepper, diced
    1 jalapeno, diced
    4 garlic cloves, minced
    2-4 eggs
    1 tbsp. vegan buttery spread
    1 large tomato, diced
    1 cup fresh spinach, diced (optional)
    Vegan Cheddar Jack cheese
    10+ Tortilla Shells


1. Preheat oven to 400 degrees.
2. Wash gold potatoes and diced into small cubes. In a medium bowl, coat potato cubes with 1 tbsp. olive oil, 1/2 tsp. salt and pepper, and 2 tsp. garlic herb seasoning. Transfer to baking sheet. Cook for 15 minutes, flip, and cook for another 10-15 minutes until potatoes start to crisp. Transfer to large bowl.
3. Dice the chicken. Coat in olive oil, 2 tsp. garlic herb seasoning, and 1/2 tsp. salt and pepper.
4. Heat a large skillet over medium heat. Add chicken and cook until golden brown. Remove chicken from pan and transfer to large bowl along with the potatoes.
5. In the same skillet, add 1 tbsp. olive oil. Add diced onion, red pepper, and jalapeno pepper. Cook for 5-10 minutes until onions are translucent. Add minced garlic and cook for another 2 minutes. Transfer to large bowl.
6. In a medium bowl, whisk the eggs.
7. Using the same skillet, add 1 tbsp. vegan buttery spread and melt it. Reduce heat to medium-low and add beaten eggs. Season with salt and pepper. Cook until done and transfer to large bowl.
8. Dice the fresh tomato and spinach. Transfer to large bowl. Add the crumbled bacon to bowl.
9. Mix all the ingredients until evenly distributed. Add 8 oz. of Cheddar Jack cheese and mix until evenly distributed.
10. For each tortilla, transfer about 3/4 cup of the mixture. Roll tight. If you are eating them right away, secure with toothpick and place on baking sheet. Alternatively, wrap in foil and freeze for later.
11. To cook the fresh burritos, place on baking sheet, cook for 6-8 minutes, and serve with your favorite sauce.
12. For frozen burritos, remove from freezer the night before and let defrost in refrigerator overnight. Preheat oven to 400 degrees. Cook wrapped in foil for 10 minutes then unwrap top and cook for another 8 minutes.
    • Stay tuned, new recipes that pair well with this dish will be published soon!
    • For a healthier alternative, skip the burrito shell and serve as a bowl.
    • If you have suggestions for us, please share in the comments.


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