Breakfast Tortilla Wrap
INGREDIENTS TO MAKE THE BREAKFAST WRAP
- Scrambled eggs: For this breakfast version, I scrambled two eggs with some butter and salt and transferred them to the tortilla straight from the pan.
- Mashed avocados: My favorite thing to add to eggs are avocados. I recommend mashing them before adding to the tortilla so they stay put on the tortilla.
- Salsa: This adds the “sauce” for the wrap, but be careful not to use too much or it could get pretty soggy. I recommend a chunky kind to keep it intact. And keep the salsa in one of the middle quarters.
- Cheese: This may be the most crucial part of the wrap. It gets wonderfully melty on the inside and the parts that ooze out while cooking get browned and crisp. I eat them right off the skillet!
ADD THE FILLINGS AND WRAP
- Start with a large burrito-style tortilla and make a slit from the one edge to the middle of the tortilla. Then place the first filling in that lower right quarter.
- Add something creamy or saucy to the next two quarters to help flavor the protein in the first.
- Finish it off with some cheese. This is the “glue” that holds the wrap together so I find it crucial to include in this breakfast tortilla wrap.
- Fold the first quarter over the second one.
- Fold the second quarter over the third quarter.
- Finish off folding the last quarter so you have a triangle. And it’s as easy as that!
COOK ON A SKILLET
- While there are many versions of the tortilla trend served at room temperature without cooking the tortilla, I love this final step of cooking it on a skillet. You can re-use the skillet used to cook the eggs, or try it on a grill pan to get those great grill marks.
- Flip it over after 2-3 minutes to make sure it doesn’t burn.
- be really hard to fold this over if you’re working with a smaller tortilla. The larger it is, the easier the folding.
- Keep the fillings light without over-filling. Keep the quarters simple with spreads and flat ingredients. I don’t recommend any chunky ingredients, so that it folds over neatly without anything spilling over.
- Don’t skip the cheese. The cheese really helps to bind the breakfast tortilla wrap together, and the parts that ooze out create a wonderfully crispy texture on the outside.
- Heat the tortilla so its more pliable. Some tortillas can break apart with this folding technique, so make sure it feels pliable enough at first or heat in the microwave just for 10 seconds to make it easier.
- Try it on a toaster oven. A reader recently shared that she made this in the toaster oven at 325 for 10 minutes just long enough to melt the cheese and get a nice crisp.
FREQUENTLY ASKED QUESTIONS
Yes! These are a great idea for a make ahead breakfast for those busy mornings! You can pre fold your tortillas and then wrap them tightly with plastic wrap and store them in the fridge until you are ready to cook them. They will keep well for a couple of days like this, then you just need a few minutes to grill them.
If you do have leftovers, wrap them in foil and keep them in the fridge for up to two days. You can then reheat them in a toaster oven, or for a few minutes in the skillet, until the cheese has melted.
I love these folded tortillas because you can easily mix up the fillings to use up any ingredients you have in the fridge. I made these for breakfast, but they make for great lunches too. Use shredded chicken, different cheeses, guacamole, corn salsa, cooked veggies….anything your heart desires!
I’ve even seen some dessert ones with chocolate chips, banana and peanut butter! Yum!
This is such a fun new trend to try next time you’re making a breakfast wrap or really any wrap. I gave this a Middle Eastern twist on my Instagram account using pita bread. The possibilities are so fun, and I can’t wait to see what you come up with!
