Oreo Breakfast Burrito Recipe

This fun and unconventional Oreo Breakfast Burrito Recipe transforms a morning staple into a decadent dessert wrap. Loaded with a fluffy, sweetened cream cheese filling that is studded with crunchy chocolate cookie bits and mini chips, it offers a hand-held “cheesecake” experience wrapped in a soft tortilla that kids (and adults) will obsess over.

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Oreo Breakfast Burrito Ingredients

The Cheesecake Filling:

• 1 block Cream Cheese: Softened to room temperature for a lump-free base.
• 1/4 cup Powdered Sugar: Dissolves instantly into the cream cheese for smooth sweetness.
• 1 cup Whipped Cream: Lightens the dense cheese into a mousse-like texture.
• 1 tsp Vanilla Extract: For aroma.

The Mix-Ins & Wrap:

• 10 Oreos: Crushed. Keep some chunks large for texture.
• 1/2 cup Mini Chocolate Chips: These add a nice snap against the soft filling.
• 10 Flour Tortillas: Medium size works best.
• Toppings: Chocolate syrup and extra cookie crumbs.

How To Make Oreo Breakfast Burrito

1. Whip the Base: In a medium mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until creamy and smooth. Gently fold in the whipped cream until the mixture is uniform and fluffy.
2. Add the Crunch: Fold in the crushed Oreos and mini chocolate chips. Stir gently so the cookie dust doesn’t turn the entire filling gray—you want a speckled “cookies and cream” look.
3. Fill: Lay out a flour tortilla. Scoop a generous portion of the Oreo cheesecake mixture into the center.
4. Roll: Fold the sides of the tortilla in, then roll it up tightly from the bottom, tucking the ends as you go to seal the filling inside completely. Repeat for all tortillas.
5. Chill (Recommended): Place the rolled burritos on a plate seam-side down. Refrigerate for 10–15 minutes. This firms up the cream cheese filling, giving it a stable, cheesecake-like bite rather than a messy cream puff texture.
6. Serve: Drizzle generously with chocolate syrup and sprinkle with extra crushed Oreos. Serve chilled.

Recipe Tips

• Softening Tortillas: If your tortillas are stiff, microwave them for 10 seconds before filling. This prevents cracking when you roll them.
• Crushing Oreos: Place cookies in a ziplock bag and bash with a rolling pin. This method gives you a better mix of fine dust and big chunks compared to a food processor.
• Whipped Cream: Use fresh homemade whipped cream for the best flavor, or thawed Cool Whip for stability if you plan to keep them in the fridge for a while.
• Dessert Hack: For a warm version, butter the outside of the rolled burrito and pan-fry it for 1 minute per side until golden, then top with syrup!

What To Serve With Oreo Burritos

• Strawberries: Sliced fresh strawberries add a pop of color and acidity.
• Milk: An absolute necessity for dunking or sipping.
• Hot Fudge: Warm chocolate sauce takes it to the next level.
• Coffee: The bitterness balances the intense sugar rush.

How To Store Oreo Breakfast Burrito

• Refrigerate: Store individually wrapped in plastic wrap in the fridge for up to 3 days. The tortilla may soften slightly over time.
• Freeze: Wrap tightly in foil and freeze for up to 1 month. Eat them frozen for an ice cream burrito treat!

Oreo Breakfast Burrito Nutrition Facts

• Calories: 320 kcal
• Fat: 16g
• Carbohydrates: 38g
• Sugar: 18g
• Protein: 4g

Nutrition information is estimated per burrito.

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