Egg Tortilla Wrap Hack
Crispy scrambled eggs tucked into a warm tortilla with melted cheese and fresh toppings for a handheld breakfast in under 10 minutes. No fancy technique required—just heat, scramble, and roll.
- Total time
- 10 min
- Servings
- 1
- Calories
- 380
- Protein
- 16g
Ingredients
- 3 large eggs
- 1 large flour tortillas (8-inch)
- ¼ cup shredded cheddar or Monterey Jack cheese
- 2 tbsp salsa or hot sauce
- 1 tbsp fresh cilantro or chives (chopped)
- 1 tbsp olive oil
Instructions
- 1
Crack eggs into a bowl, add salt and pepper, and whisk until yolks and whites are fully combined.
- 2
Heat oil in a nonstick skillet over medium-high until it shimmers, about 60 seconds.
- 3
Pour eggs into the skillet and let sit for 15 seconds without stirring until bottom layer begins to set.
- 4
Push cooked eggs toward the center, tilting the pan so raw egg flows to the edges. Repeat until no wet egg remains, ~2 minutes.
- 5
Scatter cheese over the eggs and remove from heat. Let sit for 30 seconds until cheese melts slightly.
- 6
Warm tortilla directly over a gas flame or in a dry skillet for 10 seconds per side until pliable.
- 7
Place eggs down the center of the tortilla, leaving 2-inch borders on both long sides.
- 8
Top eggs with salsa and cilantro, then fold the tortilla sides over the filling and roll away from you into a tight cylinder.
- 9
Serve immediately, seam-side down.
Tools you’ll need
- medium bowl
- whisk
- nonstick skillet (8-10 inch)
- spatula
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