Bacon, Spinach and Egg Tortilla Wraps

Two halves of the egg tortilla wrap stacked on top of each other.

Bacon, Spinach and Egg Tortilla Wraps

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.

Course Breakfast, brunch

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 762kcal

Author Slow The Cook Down

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.

Nutrition