Name: Dierks Bentley's Whiskey Row Gilberts BREAKFAST CHICKEN WRAP Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 large eggs; 2 tbsp milk; 1 tsp salt; 1 tsp black pepper; 1 tbsp unsalted butter; 1 cup cooked chicken breast, shredded or diced; 2 slices American cheese slices; 3 strips bacon strips, cooked crisp and chopped; 2 pieces whole wheat tortillas (10–12 inch); 1 cup romaine or butter lettuce leaves, rinsed & dried; 3 tbsp mayonnaise; 1 tsp chipotle in adobo, minced; 1 tsp lime juice; 1 tsp honey (optional, for balance); 0.25 tsp salt; 1 tsp cooking oil or spray; 1 tsp hot sauce (optional)

Method

Chipotle mayo

Make the sauce

In a small bowl, combine mayonnaise, minced chipotle in adobo, lime juice, honey (if using), and 1/4 tsp salt. Whisk until smooth. Taste and adjust heat or acidity—add a touch more lime for brightness or additional minced chipotle for heat. Reserve in refrigerator until assembly.

Scrambled eggs & chicken

Prep eggs

Crack 4 eggs into a medium bowl. Add 2 tbsp milk, 1 tsp salt, and 1 tsp black pepper. Whisk until frothy and uniform in color.

Cook eggs

Heat a nonstick skillet over medium-low heat and add 1 tbsp unsalted butter and 1 tsp oil or spray. When butter is melted and foamy but not browned, pour in egg mixture. Let eggs sit undisturbed for 10–15 seconds, then gently stir with a silicone spatula, folding eggs from the edges into the center. Continue stirring occasionally until soft curds form and eggs are just set but still moist (about 3–4 minutes). Remove from heat immediately—eggs will continue to cook slightly.

Warm chicken

If cooked chicken is cold, quickly warm the 1 cup shredded/diced chicken in the same skillet over medium for 1–2 minutes until heated through. Season lightly with a pinch of salt and the optional 1 tsp hot sauce if you want extra flavor. Remove from heat and keep warm.

Assemble & finish

Warm tortillas

Warm each whole wheat tortilla for pliability: heat in a dry skillet over medium for 15–20 seconds per side or microwave for 10–12 seconds wrapped in a damp paper towel.

Layer ingredients

Place a warmed tortilla on a flat surface. Spread about 1.5 tbsp chipotle mayo down the center of the tortilla. Layer 1/2 cup warm shredded chicken in the center, then top with half the scrambled eggs (about 2 eggs' worth). Add 1 slice American cheese (or fold to cover) and sprinkle with half the chopped bacon (about 1–2 strips). Top with 1/2 cup lettuce leaves. Repeat for second wrap.

Melt cheese (optional)

If you prefer melted cheese, place assembled open-faced (fold one side over) on a preheated skillet over low heat, cover loosely with a lid for 30–45 seconds until cheese softens, then finish rolling.

Roll the wrap

Fold the bottom edge up over the filling, fold in the sides, and roll tightly away from you to form a compact burrito-style wrap. Use a toothpick to secure if needed, or wrap in parchment for portability.

Serve

Slice the wrap in half on a diagonal and serve immediately with extra chipotle mayo on the side for dipping.

Breakfast Chicken Wrap Recipe