Breakfast Burrito Wrap
Flour tortilla wraps filled with scrambled eggs, protein, and vegetables. Assembled warm and rolled tight for a portable breakfast.
Ingredients
Method
Dice the bell pepper and onion finely. Cook the breakfast protein and chop into bite-sized pieces. Beat eggs lightly in a bowl with salt and pepper.
Heat olive oil in a skillet over medium heat. Add diced onion and bell pepper; sauté until softened, about 3 minutes.
Pour beaten eggs into the skillet. Stir gently with a spatula, cooking until soft curds form and eggs are no longer runny, about 4–5 minutes. Fold in the cooked protein and shredded cheese; remove from heat.
Warm each flour tortilla in the skillet or over a flame for a few seconds. Divide the egg mixture evenly between the two tortillas, placing it slightly below center.
Fold the bottom third of each tortilla up and over the filling, then fold in the left and right sides, and roll tightly away from you to form a cylinder.
Serve immediately, drizzled with hot sauce and fresh cilantro if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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