Crispy Breakfast Wrap Folded (Printable View)

Golden, crispy morning wrap packed with eggs, cheese, bacon, and fresh veggies, folded and pan-fried.

# What You'll 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 chopped baby spinach
08 - ¼ cup diced tomatoes

→ Optional Sauces

09 - 2 tablespoons salsa or hot sauce

→ For Cooking

10 - 1 tablespoon butter or neutral oil

# How To Make It:

01 - In a small bowl, beat the eggs with a pinch of salt and black pepper. Scramble in a nonstick skillet over medium heat until just set, then remove from heat.
02 - Lay a tortilla flat on a cutting board and make a single cut from the center to the edge, creating a radius.
03 - Mentally divide the tortilla into four quarters. Place scrambled eggs in the first quarter, bacon in the second, shredded cheese in the third, and spinach, diced tomatoes, and sliced avocado in the fourth.
04 - Drizzle salsa or hot sauce over the desired quarters if using.
05 - Starting with the cut edge, fold the tortilla over itself quarter by quarter to create a layered triangular wrap.
06 - Heat butter or oil in a skillet over medium heat. Place the folded wrap seam-side down and cook 2 to 3 minutes per side, pressing gently, until golden and crisp.
07 - Slice the crispy wrap in half and serve hot.

# Expert Advice:

01 -
  • It's a complete breakfast in one handheld wrap—no plate required on chaotic mornings.
  • The folding method keeps everything contained so nothing leaks or falls apart as you eat.
  • Once you nail the technique, you can swap fillings endlessly based on what's in your fridge.
02 -
  • The cut in the tortilla is everything—without it, you can't fold quarters cleanly and your wrap will be lumpy and hard to bite into.
  • Don't overstuff any single quarter or the wrap will split open when you fold it, and wet fillings (like tomatoes) should be drained to prevent sogginess.
  • Seam-side down is the key to crispiness; that's where everything is sealed, so that's where the butter does its best work.
03 -
  • If your tortilla tears during folding, don't panic—use the second tortilla and make the next one slightly slower; most people rush and accidentally crease too hard.
  • Room-temperature fillings fold more easily than hot ones, so let the scrambled eggs cool for just 30 seconds before assembly.
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