Crispy Breakfast Wrap Folded (Printable Version)

Golden folded tortilla packed with eggs, bacon, cheese, and veggies for a tasty morning handheld.

# What You'll Need:

→ Tortillas

01 - 2 large (10-inch) flour tortillas

→ Eggs

02 - 2 large eggs
03 - Salt, to taste
04 - Black pepper, to taste

→ Fillings

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

→ Optional Sauces

10 - 2 tablespoons salsa or hot sauce

→ Cooking Fat

11 - 1 tablespoon butter or neutral oil

# How To Make It:

01 - In a small bowl, whisk eggs with salt and pepper. Cook in a nonstick skillet over medium heat, stirring gently until just set. Remove from heat.
02 - Place one tortilla flat and cut from the center to the edge, creating a single radius cut.
03 - Divide the tortilla mentally into four quarters. Place scrambled eggs in the first quarter, bacon in the second, shredded cheese in the third, then spinach, tomato, and avocado in the fourth.
04 - Drizzle salsa or hot sauce over desired quarters if using.
05 - Fold the tortilla starting at the cut edge, layering quarter by quarter to form a triangle.
06 - Heat butter or oil in a skillet over medium heat. Place folded wrap seam-side down and cook 2 to 3 minutes per side, pressing gently until golden and crisp.
07 - Slice wrap in half and serve immediately while hot.

# Expert Advice:

01 -
  • It's ready in twenty minutes flat, making weekday mornings feel less chaotic.
  • The crispy edges taste like you're eating the best part of a grilled cheese, but it's breakfast.
  • You can customize each wrap with whatever's in your fridge without a single dirty dish.
02 -
  • Don't overfill—I learned this the hard way when spinach started poking out the sides and unraveled everything mid-fold.
  • The cut in the tortilla is everything; without it, you'll tear the wrap trying to fold neat layers.
  • Cook seam-side down first so the folded edge gets crispy and seals itself, holding everything together as it cooks.
03 -
  • Use a sharp knife for the center cut—a dull blade will tear the tortilla instead of cutting cleanly through it.
  • Keep everything you're about to fill with at room temperature or warmer so the tortilla doesn't get cold when you fold it.
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