These Buffalo Chicken Breakfast Burritos take everyone’s favorite hot sauce and blue cheese flavors and turn them into the best breakfast recipe. These are ideal to make in advance to bring to a party or tailgate. Eat them for breakfast, lunch, or dinner, they will be the hit of any event.
This Crispy Buffalo Chicken Burrito wraps up everything you love about buffalo chicken into a hearty, handheld meal that’s perfect for mornings. Crispy chicken cutlets are tucked inside a warm flour tortilla with creamy avocado, eggs, and all the fixins, then drizzled with a tangy sour cream blue cheese crema. Every bite hits that balance of spicy, creamy, and crunchy, giving you all the bold flavors of buffalo chicken in breakfast form. It’s satisfying, indulgent, and surprisingly simple to put together.
Whether you’re gearing up for a tailgate or planning a fun weekend brunch, this burrito is a guaranteed crowd-pleaser. Big, flavorful, and easy to customize with your favorite toppings, it brings that game-day energy to the breakfast table. Best of all, it’s quick to make and holds up well wrapped in foil, making it perfect for eating on the go or serving to a hungry crew. This is buffalo chicken reimagined in the coziest, most portable way.
If you love breakfast as much as I do, definitely check out my other breakfast recipes including my Hash Brown Breakfast Burrito and this Mediterranean Breakfast Wrap
Abs Tip: Using Cornflakes instead of panko breadcrumbs when frying chicken cutlets make for a thicker, crunchier coating with a more irregular texture, almost like extra-crispy fried chicken.
Why You’ll Love This Recipe
- A fun twist on breakfast. You could really eat this Buffalo Chicken Burrito for any meal, but it’s such a good way to change up breakfast. This has all the things you love about a buffalo chicken burrito, but made breakfast style.
- Great for easy prep in advance. We like to make it in advance, especially for a party or tailgate. All you have to do is warm it up quickly right before serving and it’s absolutely delicious.
- Such a crowdpleaser. Buffalo chicken is such a crowd favorite, so making a breakfast version of a classic is even better.
Ingredients
- Cornflakes: Using Cornflakes instead of panko breadcrumbs when frying chicken cutlets make for a thicker, crunchier coating with a more irregular texture, almost like extra-crispy fried chicken.
- Chicken cutlets: Pounding chicken cutlets super thin makes for a super crispy and crunchy cutlet that makes all the difference in this burrito.
- Franks Red Hot: Franks hot sauce is my go to for hot sauce when making something buffalo chicken flavored. I find it has just the right amount of heat. For this, heating it up with a little butter makes it even better.
- Blue cheese crumbles: Blue cheese and buffalo sauce are the ultimate combination and this burrito is no different. I used blue cheese crumbles to ensure flavor in every bite.
- Sour cream: Sour cream on any breakfast burrito adds such a creaminiess and really brings the whole thing together. Adding it to blue cheese brings in the buffalo chicken element.
- Farm fresh eggs: Using high quality eggs into fluffy ribbons makes this burrito a winner.
- Avocado: Avocado contrasts so nicely with the crispy chicken on this burrito. Avocados are best eaten fresh so if you are making in advance, we would suggest not including so ensure freshness for longer.
- Shredded Mozzarella: This is what gives this breakfast burrito that melty cheese pull that is so so good.
How to make Buffalo Chicken Breakfast Burritos
1. Add corn flakes to a plastic bag and smash until they are crushed.
2. Add your fry ingredients to 3 bowls: flour, eggs and cornflakes. Starting with the flour, then eggs, then cornflakes, coat chicken slices. Transfer to a plate and repeat with remaining slices of chicken.
3. Add fry oil to a large skillet. While that heats up, melt hot sauce and butter in a small pot. When oil reaches 350, add chicken. Cook for about 2-3 min per side or until chicken is a deep golden brown.
4. Transfer to a cooling rack and top with buffalo sauce. Chop chicken into cubes.
5. Add butter to a hot skillet. Whisk eggs in a bowl and season with salt and pepper. Add to skillet. After about 30 seconds, fold eggs toward center of pan and turn off heat. Let eggs finish cooking through.
6. Slice avocado and make blue cheese sauce.
7. Add mozzarella to the tortilla along with crispy chicken. Add avocado slices, sauce and eggs. Fold tortilla.
8. Add a little butter to a pan and add folded tortilla. Using a press (if you have one) let burrito cook for about 2-3 min per side or until golden brown and melty. Slice in half and enjoy!
Expert Tips
- How to best roll a burrito. The key to rolling the perfect burrito is starting with a warm, pliable tortilla so it doesn’t crack. If the edges are dry or the tortilla is too small, this will make things more challenging. Then, next you’ll want to layer your fillings in the center but slightly closer to you, being careful not to overstuff. Fold the sides in first to keep everything contained, then lift the bottom edge up and over the filling, tucking it tightly before rolling forward into a snug cylinder. Finish by placing it seam-side down in a hot pan or wrapping it in foil to seal, and you’ll have a neat, tightly rolled burrito that holds together with every bite.
- Layering is super important. I find that as long as everything is in the center, slightly closer to you and not spread out, the order of ingredients is not a big deal. It is better to have the creamy sauce in the middle so it does not get messy.
- A tip for making ahead. If you are making these ahead to heat up right before eating, we suggest not adding avocado. This sandwich is still delicious even without it, and avocados are best eaten when they are first sliced to keep from browning and getting mushy.
- Cooking the burrito after folding. Adding your burrito back to a hot pan with some butter helps to not only add for a crispy outer shell, but helps seal the burrito together for a better roll.
- By prepackaged thin cutlets. To avoid pounding your cutlets thin, we suggest buying thin cutlets.
- Save time, buy prepackaged chicken tenders. You can also swap out precooked chicken tenders if you are short on time.
Storage & Make Ahead
These buffalo burritos are easily prepped a day ahead and warmed up right before storing. For freshest results when making ahead, opt for no avcoado, and limit buffalo and sour cream sauce inside the burrito. We suggest serving the sauces on the side in this case.
FAQ
A buffalo-style burrito is a hearty wrap that takes all the bold, tangy-spicy flavors of classic buffalo chicken and tucks them into a burrito. Typically, it features crispy or grilled chicken tossed in buffalo sauce, creamy elements like ranch or blue cheese dressing, and fresh add-ins such as lettuce, avocado, or slaw, all rolled into a large flour tortilla.
In our opinion, the best breakfast burrito balances tasty fillings with a warm, soft tortilla that’s rolled up tight so every bite has a little of everything. It usually starts with fluffy scrambled eggs as the base, then layers in proteins like crispy bacon, sausage, or chorizo, along with creamy elements like cheese, avocado, or sour cream.
We LOVE Franks Red Hot. We find that it has the right level of heat and great when combined with a little melted butter. Alternatively, they have a Wing Sauce that would be delicious as well.
You can! I would suggest loading up with more mozzarella cheese in this case.
More Flavorful Breakfast Recipes
- Sausage Egg & Cheese Sandwich
- Chorizo Breakfast Quesadilla
- Avocado Toast with a Jammy Egg
- Meat Lovers Breakfast Sandwich
Buffalo Chicken Breakfast Burrito
Ingredients
For the chicken:
- Cornflakes crushed
- Flour
- Egg
- Thin chicken cutlets
- Salt
- Pepper
- Fry oil of choice
- Franks red hot
- 2 tbsp butter
The blue cheese “sauce”:
- 2 tbsp of sour cream or yogurt
- Blue cheese crumbles
- Chopped chives
- Sea salt
- Pepper
The rest:
- Tortilla
- 2 eggs
- 1 tbsp butter
- 1/2 avocado
- Shredded mozzarella cheese
Instructions
- Add corn flakes to a plastic bag and smash until they are crushed. Add your fry ingredients to 3 bowls: flour, eggs and cornflakes. Starting with the flour, then eggs, then cornflakes, coat chicken slices. Transfer to a plate and repeat with remaining slices of chicken.
- Add fry oil to a large skillet. While that heats up, melt hot sauce and butter in a small pot. When oil reaches 350, add chicken. Cook for about 2-3 min per side or until chicken is a deep golden brown. Transfer to a cooling rack and top with buffalo sauce. Chop chicken into cubes.
- Add butter to a hot skillet. Whisk eggs in a bowl and season with salt and pepper. Add to skillet. After about 30 seconds, fold eggs toward center of pan and turn off heat. Let eggs finish cooking through.
- Slice avocado and make blue cheese sauce. Add mozzarella to the tortilla along with crispy chicken. Add avocado slices, sauce and eggs. Fold tortilla.
- Add a little butter to a pan and add folded tortilla. Using a press (if you have one) let burrito cook for about 2-3 min per side or until golden brown and melty. Slice in half and enjoy!
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