Best 4 Scrambled Egg Tortilla Wrap Recipes
Learn how to make a delicious and easy scrambled egg tortilla wrap, a versatile breakfast or lunch option that can be enjoyed on the go. This article provides a step-by-step guide to creating this flavorful wrap, including selecting the right ingredients, preparing the scrambled eggs, and assembling the wrap with your favorite fillings.
Check out the recipes below so you can choose the best recipe for yourself!
SCRAMBLED EGG WRAPS
Steps:
- In a large nonstick skillet, saute peppers in oil until tender. Add tomatoes; saute 1-2 minutes longer. , Meanwhile, in a large bowl, whisk the eggs, soy milk and salt. Reduce heat to medium; add egg mixture to skillet. Cook and stir until eggs are completely set. Spoon 2/3 cup mixture down the center of each tortilla; roll up.
Nutrition Facts : Calories 258 calories, Fat 10g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 427mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges
SCRAMBLED EGG WRAP
I am saving this one for our next camping trip, but this is also a great recipe for a quick, filling breakfast or light lunch. This recipe is very versatile and you can add any herb or vegetable to the eggs or as a topping. Suggestion -green onions, hot sauce, tomatoes etc UPDATE: We made this recipe for breakfast while camping this summer and it was just amazing.
Provided by Deantini
Categories Breakfast
Time 25m
Yield 6 wraps, 6 serving(s)
Number Of Ingredients 8
Steps:
- In large skillet, heat oil over medium heat; cook red pepper until slightly softened, about 3 minutes.
- Whisk together eggs, milk, salt and pepper; pour into pan and cook, drawing spatula across bottom of pan to form large soft curds, until eggs are thickened and moist but no liquid remains, about 4 minutes.
- Sprinkle cheese down centre of each tortilla; spoon 1/3 cup (75 mL) of the egg mixture over cheese. Fold top and bottom of tortilla over filling; fold in sides to form rectangle. Place, seam side down, in skillet; fry, turning once, until tortillas are crisp and golden, about 4 minutes.
FETA SCRAMBLED EGG WRAPS
My daughter jokes that I am so predictable when it comes to dining out. I always order chicken souvlaki. So I thought, why not incorporate my favorite Greek dish into a breakfast wrap? It's healthy, tasty and easy to make.-Mary Jo Kempf, West Seneca, New York
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Place a large nonstick skillet coated with cooking spray over medium heat. Pour in egg substitute; cook and stir until thickened and no liquid egg remains. Gently stir in cheese and pepperoncini; heat through. Serve in tortillas.
Nutrition Facts : Calories 239 calories, Fat 6g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 560mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
TORTILLA EGG WRAPS WITH MUSHROOMS AND OLIVES
These 10-minute Tortilla Egg Wraps, inspired by "Nadiya's Time to Eat," are packed with Mediterranean flavor from mushrooms and olives!
Provided by Elizabeth Lindemann
Categories Breakfast
Time 10m
Number Of Ingredients 10
Steps:
- Crack the egg into a small bowl or glass measuring cup and add a pinch of salt and pepper and the garlic powder (1/4 teaspoon). Mix with a fork until well-scrambled. Spread the sun-dried tomato paste (1/2 tablespoon) on one side of the flour tortilla. Set aside.
- Melt the butter (1 tablespoon) in an 8-inch skillet (preferably nonstick) over medium-high heat. Add the chopped mushrooms (3/4 cup), and dried oregano (1/4 teaspoon). Stir to coat mushrooms in herbs and butter. Sauté until mushrooms are softened and browned, about 3 minutes, stirring around only a couple of times throughout.
- Turn heat down to medium. Add the sliced olives (2 tablespoons) to the mushroom mixture and spread out everything evenly in the skillet with a wooden spoon. Pour in the egg mixture evenly across the surface of the skillet, tilting the pan or using a spoon to ensure it covers the bottom of the pan. Sprinkle the shredded mozzarella (2 tablespoons) evenly on top.
- Place the tortilla on top of the egg mixture (with the sun-dried tomato paste side facing down) and press down gently with the back of a spatula to "glue" it in place and ensure the egg mixture is evenly spread out under the tortilla. Cook for about 30 seconds, until the eggs underneath have almost fully cooked.
- Flip the whole thing over with a spatula, so the tortilla side is facing the bottom of the pan, and cook for another 30 seconds-1 minute so the tortilla is warm and toasted on the bottom.
- Remove from the skillet onto a plate. When it's cool enough to handle, roll it into a wrap. While it's cooling, make more wraps if needed. Serve.
Nutrition Facts : ServingSize 1 wrap, Calories 404 kcal, Carbohydrate 20 g, Protein 17 g, Fat 28 g, SaturatedFat 13 g, Cholesterol 217 mg, Sodium 948 mg, Fiber 2 g, Sugar 3 g
Tips:
- Use fresh eggs: Fresh eggs will give you the best results, as they will be more fluffy and flavorful.
- Don't overcook the eggs: Scrambled eggs should be cooked until they are just set, but still slightly runny. Overcooked eggs will be tough and dry.
- Use a non-stick skillet: A non-stick skillet will help to prevent the eggs from sticking and making a mess.
- Add your favorite fillings: You can add a variety of fillings to your scrambled egg tortilla wrap, such as cheese, vegetables, meat, or salsa.
- Serve immediately: Scrambled egg tortilla wraps are best served immediately, while they are still warm and fresh.
Conclusion:
Scrambled egg tortilla wraps are a delicious and versatile breakfast or lunch option. They are easy to make and can be customized to your liking. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.
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