Oreo Breakfast Burrito – Easy McDonald’s Copycat

This Oreo Breakfast Burrito is a no-bake, dessert-style wrap stuffed with cream cheese, whipped filling, and crushed cookies. It’s cold, creamy, and kinda chaotic in the best way — easy to throw together and weirdly comforting. Great if you’re tired, broke, or just need something fast that doesn’t ask questions.

Quick Summary

Prep time: 15 mins
Chill time: 15 mins
Flavor: creamy, chocolatey, sweet-crunch
Great for: lazy mornings, sleepovers, post-midnight snacks

Why I Like This Recipe

Didn’t plan this. Just opened the fridge and started throwing things in a bowl. It got outta hand in the best way. It’s sweet, fast, and actually… kind of genius? Like a no-cook dessert pretending to be breakfast. Love that for me.

Ingredients

• 1 block cream cheese (softened)
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup whipped cream
• 10 Oreos, crushed
• 1/2 cup mini chocolate chips
• 10 flour tortillas
• Chocolate syrup (for topping)
• Extra crushed Oreos (optional but vibey)

How To Make Oreo Breakfast Burrito

• Mix the filling: In a bowl, mix cream cheese, powdered sugar, vanilla, and whipped cream until smooth and fluffy.
• Add the crunch: Fold in crushed Oreos and chocolate chips. Taste it. Adjust if you need more cookie energy.
• Fill and roll: Scoop some filling into the center of each tortilla. Roll them up like a burrito. Keep the ends tucked or it’ll ooze.
• Chill it down (optional): Pop ’em in the fridge for 10–15 mins if you want that firmer, icebox dessert texture.
• Top it off: Drizzle with chocolate syrup. Sprinkle more Oreos on top. Done.
• Eat cold, or not: Cold is classic. Slightly warm works too. Up to you.

Tips for Success

• Use room temp cream cheese. Cold = clumpy.
• Crush Oreos by hand. More texture, less dust.
• Don’t overfill the wrap. It gets messy fast.
• Add a pinch of salt if it tastes too sweet.
• Want it fancier? A dash of cinnamon or nutmeg levels it up.

Storage and Reheating

• Fridge: Keep leftovers wrapped in foil or a sealed container. Eat within 2 days for best texture.
• Freezer: Not really recommended. Tortillas get weird.
• Reheat: Cold is best. If you must, microwave for 10 seconds max. Any longer and it’s lava.

Frequently Asked Questions

• Can I use flavored Oreos?
  Sure. Go wild. Mint, peanut butter, golden… it’s your weird dream.
• Is this actually breakfast?
  Technically no. Spiritually? Yes.
• Can I use Cool Whip instead of whipped cream?
  Yep. Works fine. Just don’t use spray can stuff — it melts fast.
• How long do they stay good in the fridge?
  Two days max. The filling starts to separate after that.
• Can I use corn tortillas?
  Mmm… not ideal. Flour tortillas are softer and sweeter — better match for the filling.

Common Mistakes and How to Dodge Them

• Not softening the cream cheese: If it’s cold, it stays lumpy no matter how hard you mix. Let it sit out first — trust me.
• Too much Oreo dust: You want chunks. Dust = muddy texture. Go easy on the crushing.
• Overstuffing the wrap: We’ve all been there. Just don’t do it. It won’t roll and you’ll end up wearing it.
• Skipping the chill time: It’s optional, but it really helps the wrap set. Feels more “dessert,” less “sloppy chaos.”
• Adding syrup too early: Wait until serving. If it sits, it soaks in and turns everything soggy.

Nutrition Facts (Per Serving)

• Calories: 320 kcal
• Total Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 35mg
• Sodium: 210mg
• Potassium: 95mg
• Total Carbohydrate: 38g
• Dietary Fiber: 1g
• Sugars: 24g
• Protein: 4g

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