Chicken Chicken Breakfast Wrap

INGREDIENTS:

8 small chicken tenders (about 1 pound), patted dried

3/4 cup bread crumbs

1/2 cup all-purpose flour

1 1/4 teaspoons salt, divided

1 1/2 teaspoons black pepper

1 1/2 teaspoons paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon ground oregano

8 large eggs

8 ounces shredded cheddar cheese

8 (6-inch) flour tortillas

about 32 slices hot pickled jalapeño peppers

olive oil or vegetable oil for cooking

For the egg wash:

1 large egg

1 tablespoon milk

1/8 tsp. each salt

1/8 black pepper

INSTRUCTIONS:

Add bread crumbs, flour, and all spices into a large zip lock plastic bag. Shake to combine well.

In a shallow bowl, combine and whisk all the egg wash ingredients.

Place half of the chicken tenders into the bag. Shake to coat. Remove and dredge into the egg wash. Put back into the bag. Shake well to coat with bread crumb/flour mixture. Transfer tenders to a platter. Repeat breading the remaining tenders.

To shallow fry: Preheat a large skillet on medium heat. Add 1/4-inch oil. Cook tenders about 3-4 minutes per side. Done when the juices run clear and has an internal temperature of 165°F. May need to cook in two batches depending on the size of the skillet.

To bake: place tenders on a prepared baking sheet. Bake in a preheated 375°F oven for 15-20 minutes or until the chicken is cooked through with an internal temperature of 165°F.

Preheat a large non-stick skillet on medium. Coat the bottom with oil (or butter, optional). Cook in 2 batches. Crack eggs and cook about 3 minutes or until the white is set. Flip over using a spatula. Immediately top each with some cheddar. Cover. Cook for 1 minute for over-easy, 2 minutes for over-medium, and slightly longer for over-hard.

Microwave a couple tortillas at a time for 10 seconds. Layer with one chicken tender, an egg/cheese, and 4 slices jalapeño peppers. Serve.

Makes 8 servings.

Recipe Notes:

• 1. The number of chicken tenders may vary depending on how the size of in the 1 pound package. Cooking time may vary slightly based on the size. Adjust accordingly.

  2. Make wraps ahead of time to reheat as needed. To reheat, microwave 30-45 seconds.

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