PURPOSE: A manufacturing method of chicken breast tortilla is provided to manufacture chicken breast tortilla having a savory taste, a chewy mouth feel, an intrinsic taste of rice flour, and nutrients. CONSTITUTION: 20-400 parts by weight of chicken breast are mixed with 100 parts by weight of grist. The mixture is pulverized and mixed to form kneading. The kneading is baked on fire. The grist is at least one selected from the group consisting of corn flour, rice flour, glutinous rice flour and wheat flour. 20-60 parts by weight of corn flour, 10-50 parts by weight of rice flour, 10-50 parts by weight of glutinous rice flour, and 10-50 parts by weight of wheat flour are mixed with 100 parts by weight of grist. The kneading is formed by adding at least one among olive oil, butter, pepper, salt, water and milk in the mixture. [Reference numerals] (AA) Step of mixing grist flour and chicken breast (BB) Step of forming kneading by pulverizing and mixing the mixture (CC) Step of baking the kneading on fire본 발명은 닭 가슴살 토르티야 및 그 제조방법에 관한 것으로, 본 발명의 일 실시형태에 닭 가슴살 토르티야는 옥수수 가루, 맵쌀가루, 찹쌀 가루 및 밀가루로 이루어진 군으로부터 선택된 하나 이상의 곡물가루 및 분쇄된 닭 가슴살을 포함하는 반죽이 구워져서 형성될 수 있다.
