Crispy Breakfast Wrap Folded (Printable Version)

Golden folded tortilla with eggs, bacon, cheese, and veggies pan-fried to crispy perfection.

# What You Need:

→ 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 baby spinach, chopped
08 - ¼ cup diced tomatoes

→ Optional Sauces

09 - 2 tablespoons salsa or hot sauce

→ For Cooking

10 - 1 tablespoon butter or neutral oil

# Steps:

01 - Beat eggs with salt and pepper in a small bowl. Cook over medium heat in a nonstick skillet, scrambling until just set. Remove from heat.
02 - Place one tortilla flat on a cutting board and make a single cut from the center to the edge, creating a radius.
03 - Divide the tortilla mentally into four quarters. Place scrambled eggs in the first, bacon in the second, cheese in the third, and spinach, tomato, and avocado in the fourth.
04 - Drizzle optional salsa or hot sauce over preferred quarters if desired.
05 - Starting at the cut edge, fold the tortilla over itself quarter by quarter to form a layered triangular wrap.
06 - Heat butter or oil in a skillet over medium heat. Cook the folded wrap seam-side down for 2–3 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 genuinely faster than waiting for toast to brown, and infinitely more interesting.
  • The folding method means every bite gets a mix of textures and flavors without anything falling apart.
  • You can swap fillings based on what's in your fridge, so it never feels like you're making the same thing twice.
02 -
  • Don't overcook the eggs—if they're firm and fully set before you fold, they'll taste dense and dry by the time you eat the wrap; slightly underdone is your friend here.
  • The cut from center to edge is non-negotiable; without it, you'll either tear the tortilla or create a chaotic fold that doesn't hold together when you fry it.
03 -
  • Beat your eggs the night before and store them in a mason jar in the fridge—they're faster to cook, and you've eliminated one morning task.
  • Have all your fillings prepped and arranged on a small plate in the order you'll use them; this turns the assembly into a smooth, satisfying process instead of a frantic hunt through the fridge.
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