Crispy Breakfast Wrap Folded (Printable)

Golden crispy tortilla fold packed with eggs, cheese, bacon, spinach, and avocado, pan-fried to perfection.

# 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

→ Cooking Fat

10 - 1 tablespoon butter or neutral oil

# How-To:

01 - In a small bowl, beat eggs with salt and pepper. Scramble in a nonstick skillet over medium heat until just set, then remove from heat.
02 - Place one tortilla flat on a cutting board and cut from the center to the edge, creating a single radius line.
03 - Divide the tortilla mentally into four quarters. Place scrambled eggs in the first quarter, bacon in the second, cheese in the third, and spinach, diced tomatoes, and avocado in the fourth.
04 - Drizzle optional salsa or hot sauce over the desired quarters.
05 - Starting at the cut edge, fold the tortilla over itself quarter by quarter 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 2–3 minutes per side, pressing gently until golden and crispy.
07 - Slice the wrap in half and serve hot.

# Expert Advice:

01 -
  • It's genuinely faster to eat on your feet than any typical breakfast plate.
  • The buttered edges get crispy in a way that feels like you're biting into something indulgent, not just a wrap.
  • Everything stays warm inside, so you can meal-prep two and reheat one later without it getting soggy.
02 -
  • Don't skip the single cut—trying to fold a whole tortilla without it leads to tears and frustration, and I learned this the messy way.
  • The pan-frying step is non-negotiable for that crispy texture; cooking it in the microwave or skipping the butter turns it back into just a regular wrap.
  • Slightly underdone scrambled eggs are your friend because they'll firm up perfectly as the wrap cooks in the butter.
03 -
  • Use a real knife for the center cut and make it decisive—a dull knife or a hesitant cut will tear the tortilla.
  • If your tortillas are cold from the fridge, let them sit out for 2 minutes before folding so they don't crack.
  • Press gently on the folded wrap as it cooks so the layers fuse together and stay intact when you bite into it.
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