Crispy Breakfast Wrap Folded (Print Version)

Golden folded tortilla filled with eggs, cheese, bacon, and fresh veggies for a quick morning bite.

# 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

→ For Cooking

10 - 1 tablespoon butter or neutral oil

# Directions:

01 - Beat eggs with salt and pepper in a small bowl. Cook in a nonstick skillet over medium heat, stirring gently until just set, then remove from heat.
02 - Lay one tortilla flat and cut from the center to the edge, creating a single radius.
03 - Mentally divide the tortilla into four quarters. Place scrambled eggs in the first quarter, bacon in the second, shredded cheddar in the third, and spinach, tomato, and avocado in the fourth.
04 - Drizzle salsa or hot sauce over the preferred quarters, if using.
05 - Starting at the cut edge, fold the tortilla over itself quarter by quarter to form a layered triangle.
06 - Heat butter or oil in a skillet over medium heat. Cook the folded wrap seam-side down for 2 to 3 minutes per side, pressing gently, until golden brown and crispy.
07 - Slice the wrap in half and serve immediately while warm.

# Expert Advice:

01 -
  • It's faster than you'd think and feels way fancier than scrambled eggs on toast.
  • The crispy edges hit different—you get this textural contrast that makes your brain happy.
  • Completely customizable based on whatever's in your fridge, so it never gets boring.
02 -
  • The single cut from center to edge is everything—without it, you'll tear the tortilla trying to fold it and end up with filling everywhere.
  • Don't skip the seam-side-down trick when you pan-fry it; that's what seals the whole thing and keeps it from unraveling in your hands.
03 -
  • Make the filling quarters slightly smaller than you think they need to be—it's easier to fold neatly and you won't get too much in one bite.
  • If you're meal prepping, cook the wrap the night before and reheat it in a dry skillet for 30 seconds per side; it crisps right back up.
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