Chick Fil A Breakfast Burritos

12 meals

From a reel by Jack Perez — watch the original

Ingredients

• 2 lbs Lean Ground Chicken (907g raw)
• 1: 12 oz Package Center Cut Bacon (340g)
• 12 Large Eggs (600g)
• 1.5 Cups Liquid Egg Whites (360g)
• 12 Low Carb Burrito Tortillas
• 1.5 Cups Reduced Fat Cheddar Cheese (168g)
• 6 Cups Diced Frozen Potatoes (900g)
• 1 Tbsp Yellow Mustard
• 1 tsp Salt and Black Pepper
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Smoked Paprika
• 3/4 Cup 0% Plain Greek Yogurt (180g)
• 3 Tbsp Light Mayo (45g)
• 3 Tbsp BBQ Sauce (45g)
• 1.5 Tbsp Yellow Mustard
• 3/4 tsp Lemon Juice
• 3/4 tsp Smoked Paprika
• 1/2 tsp Onion Powder
• 1/2 tsp Garlic Powder
• 1.5 tsp Honey
• Pinch of Salt

Instructions

1. Prepare the sauce by mixing Greek yogurt, light mayo, BBQ sauce, mustard, lemon juice, smoked paprika, onion powder, garlic powder, honey, and salt.
2. Air fry the diced potatoes at 400°F for 20 to 25 minutes until they reach a crispy texture.
3. Cook the bacon until crispy, then drain the excess fat.
4. In a pan, cook the ground chicken with mustard and the specified seasonings until the meat is browned.
5. Whisk the eggs and egg whites together, then pour them into the pan with the chicken and cook until the mixture is set.
6. Combine the cooked chicken and egg mixture with the crispy potatoes, bacon, cheddar cheese, and the prepared sauce.
7. Portion approximately 1 cup of the mixture into each of the 12 tortillas and wrap them tightly.
8. Sear the wrapped burritos in a pan for 1 to 2 minutes on each side.
9. Store in the refrigerator for 4 to 5 days or freeze for longer storage; reheat using a microwave and air fryer.