Chickichanga First Watch Recipe

Welcome, today I’m diving into one of my very favorite brunch-inspired comfort foods: the Chickichanga First Watch Recipe.

If you’ve ever sat inside First Watch and smelled that mix of warm tortillas, spicy chorizo, melty cheese, and creamy sauces drifting across the dining room, then you already know why this dish has such a loyal fan club.

Before jumping in, here’s a quick overview of the recipe we’ll be making today.

Cuisine: Tex-Mex / American
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 4

Chickichanga First Watch Recipe

I always say the Chickichanga is the dish you order when you want something bold, hearty, and honestly a bit indulgent in the best way.

It’s stuffed with eggs, roasted Cajun-style chicken, smoky chorizo, green chilies, melted cheddar-jack cheese, and of course, finished with those iconic toppings—pico, hollandaise, sour cream, and cool avocado.

At First Watch, they treat it like the star of a brunch plate, serving it with seasoned potatoes and fruit.

At home, though, I get to play with textures and flavors, and honestly, my kitchen smells like a breakfast fiesta while cooking it.

Ingredients

Main Ingredients

Amount	Unit	Name	Notes
4	large	Flour tortillas	Soft, burrito-sized
6	large	Eggs	Scrambled lightly
1	cup	Roasted Cajun chicken	Shredded
1/2	cup	Chorizo	Cooked + crumbled
1/2	cup	Shredded cheese	Cheddar-jack blend
1/2	cup	Green chilies	Diced
4	slices	Avocado	Fresh
1/2	cup	Pico de gallo	Fresh or store-bought
1/2	cup	Hollandaise sauce	Warmed
1/2	cup	Sour cream	For garnish

Equipment

• 1 nonstick pan
• 1 skillet
• Spatula
• Whisk
• Mixing bowl
• Plate for assembly

What Makes Chick-fil-A Special?

Before we get cooking, I want to share why I adore this recipe so much. A Chick-fil-A isn’t your everyday breakfast burrito.

It’s basically a deeply cozy Tex-Mex breakfast parcel that brings both crispiness and creaminess together.

It’s not exactly a chimichanga, which uses flour tortillas and gets fully fried.

A Chickichanga uses eggs almost like a second wrapper, giving it that soft-crispy, lightly browned surface that’s honestly pretty irresistible.

When you bite into it, the flavors hit in layers: the heat from chorizo, the savory Cajun chicken, the creamy egg, the melted cheese, and then bam—the cool pico, sour cream, and avocado on top.

It’s one of those perfect balance things.

How to Make Chickichanga First Watch Style

Below is the full step-by-step, just like you like it—each step in its own paragraph.

Step 1

First, I warm a nonstick pan over medium heat and add a little butter until it melts gently. I lay one tortilla into the pan and let it brown lightly so it becomes soft and flexible but also a bit toasted.

Step 2

Next, I pour the whipped eggs right over the tortilla. It will spread like a thin layer, and I just let it cook until the eggs are set. This is what gives the Chickichanga that signature egg-wrapped feel.

Step 3

In another skillet, I heat the shredded Cajun chicken, chorizo, roasted onions if I have some, and those diced green chilies.

The smell becomes spicy and savory—this is always the moment when everyone walks into the kitchen asking what I’m cooking.

Step 4

Now I spread that hot filling over the egg-tortilla base. I sprinkle my shredded cheese right on top so it melts a little from the steam.

Step 5

I place the avocado slices right on top, which gives the burrito filling a creamy contrast. This step also helps everything balance out since there’s a lot of spice going on inside.

Step 6

Time to roll! I carefully lift the tortilla with a spatula and fold it like a burrito—sides in and then roll forward. I cook it seam-side down for a minute so it sticks together.

Step 7

I transfer it to a plate and add my favorite toppings: a generous spoon of pico de gallo, a drizzle of hollandaise sauce, and a dollop of sour cream.

Now it looks exactly like that First Watch Chick-fil-A I remember.

Flavor Notes and Tips

One thing I learned from cooking this multiple times is that letting the tortilla brown first is what gives it structure.

Also, chorizo is pretty oily, so I usually drain it a bit before mixing it with the chicken.

You can also add jalapeños if you really want a kick, or sauté bell peppers if you want more veggies.

For a lighter version, baking instead of pan-frying works beautifully and still gives you a golden exterior.

Variations You Can Try at Home

Make it spicy

I add diced jalapeños or a spoonful of hot sauce.

Go vegetarian

Skip the chicken and chorizo and use black beans, roasted corn, or sautéed mushrooms.

Gluten-free

Swap the tortilla for a gluten-free one and use sauces labeled gluten-free. The flavor stays bold.

Add more richness

A little Mexican crema instead of sour cream gives it that smooth, melt-in-your-mouth texture.

Serving Suggestions

When I serve Chickichangas for brunch, these sides round out the meal perfectly:

• Crispy breakfast potatoes
• Fresh fruit bowl
• Tortilla chips and guacamole
• A cold iced coffee or even a fruity margarita if it’s a weekend brunch

Storing and Reheating

I love making these ahead because they reheat so well.

To Store:
Wrap each cooled Chickichanga in foil and refrigerate for 3–4 days.

To Freeze:
Freeze individually wrapped Chickichangas for up to 2 months.

To Reheat:

• Oven: 350°F for 10 minutes
• Microwave: 1–2 minutes (not as crispy but still delicious)

FAQs:-

Conclusion:-

I just love how this Chickichanga turns out every single time, and even though it’s a little messy and bold, it’s so worth the fuss. I hope you try it in your own kitchen soon, because once you do, you’re gonna see why I keep coming back to this recipe again and again. It’s cozy, rich, and kinda fun to make too.

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