Crispy Breakfast Wrap Folded (Print)

Golden crispy wrap packed with eggs, cheese, bacon, and fresh veggies folded and pan-fried for a morning treat.

# Components:

→ Tortillas

01 - 2 large (10-inch) flour tortillas

→ Eggs

02 - 2 large eggs
03 - Salt and black pepper to taste

→ Fillings

04 - 2 slices cooked bacon or turkey bacon
05 - ½ cup shredded cheddar cheese
06 - ½ avocado, sliced
07 - ½ cup chopped baby spinach
08 - ¼ cup diced tomatoes

→ Optional sauces

09 - 2 tablespoons salsa or hot sauce

→ Cooking fat

10 - 1 tablespoon butter or neutral oil

# Directions:

01 - In a small bowl, beat eggs with a pinch of salt and black pepper. Scramble in a nonstick skillet over medium heat until just set. Remove from heat.
02 - Place one tortilla flat on a cutting board. Cut from the center to the edge, creating a single radius.
03 - Visualize four quarters on the tortilla. Place scrambled eggs in the first, bacon in the second, cheese in the third, and spinach, tomato, and avocado in the fourth quarter.
04 - Drizzle salsa or hot sauce over the preferred filling quarters, if desired.
05 - Starting at the cut edge, fold the tortilla over itself quarter by quarter to create a layered triangular wrap.
06 - Heat butter or oil in a skillet over medium heat. Place the wrapped tortilla seam-side down. Cook 2 to 3 minutes per side, pressing gently, until golden and crisp.
07 - Slice the wrap in half and serve immediately while hot.

# Expert Advice:

01 -
  • It's a complete breakfast that stays intact and actually gets crispier the longer it cooks.
  • You can prep all your fillings while the eggs cook, so the whole thing comes together in under 20 minutes.
  • Leftovers stay good cold, and kids genuinely think they're eating something fancy when it's really just a breakfast puzzle.
02 -
  • If your tortilla is too dry it will crack when you cut it—if that happens just warm it slightly in the microwave first.
  • Don't overstuff or the fillings will burst out and won't cook evenly inside, so each quarter gets just one ingredient.
  • The cut really is essential because it's what lets you fold the tortilla into a sturdy triangle instead of it unraveling.
03 -
  • Use a tortilla that's at room temperature—cold ones snap when you cut them, warm ones stay supple.
  • If the wrap unfolds while cooking, it's usually because something shifted during the first side, so press gently from the center outward instead of pressing down hard.
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