Crispy Breakfast Wrap Fold (Printable)

A golden, crispy wrap filled with eggs, bacon, cheese, and fresh veggies, pan-fried until perfectly crisp.

# 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:

01 - Beat eggs with salt and pepper in a small bowl. Cook over medium heat in a nonstick skillet, stirring until just set. Remove from heat.
02 - Place tortilla flat and cut from the center to the edge, creating a single radius.
03 - Mentally divide tortilla into four quarters. Place scrambled eggs in one quarter, bacon in the next, cheese in the third, and spinach, tomato, and avocado in the last quarter.
04 - Drizzle salsa or hot sauce over preferred quarters if using.
05 - Starting from the cut edge, fold tortilla over itself quarter by quarter to form a layered triangle.
06 - Heat butter or oil in skillet over medium heat. Place folded wrap seam-side down. Cook 2 to 3 minutes per side, pressing gently, until golden and crisp.
07 - Slice wrap in half and serve immediately while hot.

# Expert Hints:

01 -
  • It's a complete breakfast in two bites, no plate necessary—perfect for mornings when chaos reigns.
  • The folding trick locks flavors together so every bite tastes intentional, not accidentally dry like a thrown-together wrap.
  • Twenty minutes start to finish means you can still be leisurely about your coffee while it cooks.
02 -
  • The eggs must be slightly underdone when you remove them because they keep cooking as the wrap fries—this is non-negotiable if you want creamy, not rubbery.
  • That single cut from center to edge is everything; without it, you'll fight the tortilla and create tears that leak filling.
  • Seam-side down on the first flip locks everything in place and creates that satisfying crust you're after.
03 -
  • Cook your bacon ahead and store it in the fridge—cold bacon won't bring down the pan temperature as aggressively when your wrap hits the heat.
  • Use a light hand with the sauce; too much moisture makes the tortilla soggy before it can crisp, which defeats the purpose of pan-frying.
  • A spatula with a thin edge is your friend here—it slides under the wrap without dragging and keeps it intact as you flip.
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