Crispy Breakfast Wrap Fold (Printable)

Golden folded tortilla filled with eggs, bacon, cheese, and fresh veggies for a quick, handheld morning treat.

# What You 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 baby spinach, chopped
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 Steps:

01 - Beat eggs with salt and pepper in a small bowl. Scramble them in a nonstick skillet over medium heat until just set. Remove from heat.
02 - Place a tortilla flat on a cutting board. Make a single cut from the center to the edge, creating a radius.
03 - Visualize the tortilla divided into four quarters. Place scrambled eggs in the first quarter, bacon in the second, cheese in the third, and spinach, tomato, and avocado in the fourth.
04 - Drizzle salsa or hot sauce over desired quarters, if using.
05 - Fold the tortilla over itself quarter by quarter, starting at the cut edge, to form a layered triangle.
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 wrap in half and serve warm.

# Expert Suggestions:

01 -
  • It's actually faster than scrambling eggs on toast, and you get all the protein and veggies in one handheld bite.
  • The pan-fried edges get so crispy they shatter a little when you bite down, which sounds small but changes everything.
  • You can prep all your fillings the night before and just fold and fry in the morning, making weekday breakfasts feel less like a chore.
02 -
  • The folding technique only works if your tortilla is pliable—if it's been in the fridge, give it 30 seconds in a dry skillet to warm it up first, or it'll crack when you try to fold.
  • Don't overstuff; this isn't a burrito, and cramming too much in means the fillings spill out and the wrap won't crisp properly, so be generous but disciplined.
03 -
  • If your cheese isn't melting evenly, place a lid on the skillet for the last minute of cooking to trap steam and help it along without overbrowing the tortilla.
  • Toast your tortilla separately in a dry skillet for 20 seconds on each side before filling and folding—this makes it less likely to tear and gives you better structural integrity for the fold.
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