Last Updated on April 14, 2021 by Slow The Cook Down
Start your day with these delicious egg tortilla wraps! These toasted breakfast wraps are filled with scrambled eggs, bacon, spinach and cheese and drizzled with a spicy mayo.
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Like my ground beef quesadillas, I have to thank Mr Slow The Cook Down for these yummy egg tortilla wraps. These often make an appearance on a Sunday for brunch, and I'm always happy to see them!
Super simple to make, they are filling and loaded with protein, perfect if you are suffering from a little over indulgence from the night before!
For more tasty and easy breakfast recipes, be sure to check out my Twice Baked Breakfast Potatoes and Breakfast Stuffed Peppers.
Ingredients
- Eggs: The eggs are scrambled before being placed into the tortillas. I find that 3 eggs each is just perfect, but you can use 2 if you like.
- Milk: For the scramble. I use 2% dairy.
- Butter: Butter is a must from rich scrambled eggs. You can use salted or unsalted, just adjust the amount of added salt.
- Mayonnaise and sriracha: For a mid spicy kick. You can increase the amount of sriracha if you like things extra spicy, or just use mayo.
- Tortilla wraps: Large flour tortilla wraps are best for this breakfast recipe. I use jalapeno tortillas for extra flavor, but plain will work just as well.
- Other fillings: Spinach, shredded cheese (optional but so good!) and cooked bacon.
How to make egg tortilla wraps
Be sure to scroll down for the full recipe!
- Scramble the eggs and set to one side (photos 1 & 2).
- Mix together the mayo and sriracha (photo 3).
- Place the fillings on to the tortilla (photo 4).
- Fold (photo 5).
Cook the wraps in a skillet with a little oil on both sides til golden brown. Cut in half and enjoy!
Recipe Variations
These are pretty delicious as they are, but you can easily mix things up to suit your tastes. Tray swapping the spinach for sliced avocado or guacamole, and you can skip the bacon to make these vegetarian friendly. A little salsa works well too!
Frequently Asked Questions
It's best to enjoy these egg tortilla wraps as soon as you've made them, but you can easily make the scrambled eggs a day or two ahead of time. That way you just need to fill and wrap the tortilla, quickly cook it and you are ready to go.
If you do have leftovers, you can reheat them in the oven at 350F / 180c for 10 minutes to warm them through.
Thanks to the sriracha mayo, these breakfast wraps have a little spice to them, but it's more of a hint rather than a real kick. Skip the sriracha if you are particularly sensitive to heat or add in more if you like things hot.
The trick to not getting your tortillas soggy and falling apart is to cook your scrambled eggs well. You want to remove as much moisture from them as you can when you cook them. Keep cooking them til there is no liquid left in the pan.
It's also best not to fill your tortillas too far ahead of time or the moisture from the sauce can start to soften the wraps.
Recipe Notes and Tips
- Don't have your skillet on too high of a heat or the tortilla wraps can burn. They only need a few minutes on each side, so keep your eye on them.
- Don't overfill the wraps or they will be hard to fold.
More Egg Recipes
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Bacon, Spinach and Egg Tortilla Wraps
Ingredients
For the scrambled eggs
- 6 large eggs
- ½ cup milk (120 ml)
- salt and pepper
- 2 tablespoons salted butter
For the spicy sauce
- 3 tablespoons mayonnaise
- 2 tablespoons sriracha
To make the tortilla wraps
- 2 large flour tortillas
- spinach
- shredded cheese (optional)
- 4 strips cooked bacon
- 1 tablespoon oil (for cooking)
Instructions
- Place all of the ingredients for the scrambled eggs into a pan and place on a medium heat.
- Cook the eggs, and once they start to solidify, use a whisk to scramble them. Cook until there's no liquid in the pan and set to one side.
- Mix together the mayonnaise and sriracha.
- Place a tortilla flat on your counter top and add a handful of spinach to the middle.
- Top with half of the scrambled eggs, shredded cheese if using, 2 strips of bacon and half of the spicy mayo.
- Fold over the two opposite sides of the tortilla to meet in the middle and then the other sides to seal.
- Heat the oil in a large skillet on a medium high heat. Once hot place the wrap in the skillet, seam side down and cook on each side for a coupe of minutes until browned.
- Cut the wrap in half and enjoy immediately.
Notes
- Don't have your skillet on too high of a heat or the tortilla wraps can burn. They only need a few minutes on each side, so keep your eye on them.
- Don't overfill the wraps or they will be hard to fold.
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