The "Eggy Wrap"

An "eggy wrap" is the perfect any time meal. Fast, cheap and easy!
An
An “eggy wrap” is the perfect any time meal. Fast, cheap and easy!

Here’s something I’ve wanted to share for a while–the “eggy wrap,” so named by Paul. This is a super simple recipe (really, it’s hardly a recipe) but we make and eat it all the time. It works equally well as a hearty breakfast, a filling lunch or a fast dinner and is infinitely adjustable with the type of tortilla, number of eggs, kind of cheese, etc. You can add vegetables, meats, salsa, marinara, really anything that strikes your fancy. But for our purposes, I’m showing you the basic recipe in this post.

Eggy Wrap

Makes 1

Ingredients

  • 1 tortilla (I use Kroger brand whole-wheat, soft taco-sized tortillas)
  • 1 oz cheese, any melting variety (my favorites are cheddar, gouda and/or jack), shredded, crumbled or sliced into small pieces
  • 1-2 eggs
  • cooking spray
  • salt and pepper
  • hot sauce, optional (I use Frank’s)
  • veggies or meats (like spinach, mushrooms, bacon, etc.), chopped and cooked if needed

Steps

  1. Heat a nonstick frying pan over medium heat until hot. Add the tortilla to the dry pan and warm it for 10-20 seconds on each side. Remove to a plate.

    Heat the tortilla for 10-20 seconds on each side until pliable.
    Heat the tortilla for 10-20 seconds on each side until pliable.
  2. Top the warm tortilla with the cheese (try to arrange it mostly in the center, with a few pieces toward the edge to help hold the wrap together later). Here, I used smoked gouda and some crumbled feta. Drizzle with hot sauce (or any other sauce you like), if using. Top with any added ingredients like sauteed spinach, crumbled bacon, etc. if desired.
    You'll need about 1 ounce of cheese for each wrap, give or take depending on your preference. For each wrap in this post I used about 1 ounce of smoked gouda and a tablespoon of crumbled feta.
    You’ll need about 1 ounce of cheese for each wrap, give or take depending on your preference. For each wrap in this post I used about 1 ounce of smoked gouda and a tablespoon of crumbled feta.
    Slice, shred or crumble your cheese--you can do this while you wait for the pan to heat up.
    Slice, shred or crumble your cheese–you can do this while you wait for the pan to heat up.

    Add cheese and hot sauce (if using) to the warm tortilla and keep it near the stove.
    Add cheese and hot sauce (if using) to the warm tortilla and keep it near the stove.
  3. Remove the pan from the heat and spray with cooking spray. Return it to the burner and add eggs. Season and scramble your eggs however you wish (but I recommend keeping them in large pieces if possible). Here’s how I do mine:
    When the pan is hot, spray with cooking spray and pour or crack the whole eggs directly into the pan. Season with salt and pepper. You can also add additional seasonings, a little chopped green onion or chive, or anything else you like in your eggs.
    When the pan is hot, spray with cooking spray and pour or crack the whole eggs directly into the pan. Season with salt and pepper. You can also add additional seasonings, a little chopped green onion or chive, or anything else you like in your eggs.
    After the whites have begun to set a little, break the yolks with a spatula and begin to pull the cooked portion of the eggs in toward the center, letting the uncooked eggs run underneath.
    After the whites have begun to set a little, break the yolks with a spatula and begin to pull the cooked portion of the eggs in toward the center, tilting the pan to let the uncooked eggs reach the hot surface.
    Repeat the stirring process as needed until the eggs begin to form a cohesive mass in the pan.
    Leave the eggs alone for a bit, then repeat the stirring process as needed until they begin to form a cohesive mass in the pan.
    At this point you can star to flip over large pieces of egg. I try to keep the scrambled eggs together as much as possible to make rolling the wrap easier later.
    At this point you can star to flip over large pieces of egg. I try to keep the scrambled eggs together as much as possible to make rolling the wrap easier later.

    When the eggs are just under the way you like them, remove them from the pan. If you're making two wraps like I am here, divide the eggs in the pan first.
    The secret to a really good egg wrap is to undercook the scrambled eggs just a little bit, because you’re going to cook the whole wrap together once it’s assembled. So, when your eggs are just under how you like them (for me this is mostly cooked but with a few “wet” looking spots), transfer them onto the center of your tortilla. If you’re making two wraps like I am here, divide the eggs in the pan first.
  4. Remove the eggs to the tortilla. Scrape out all the bits of egg from the pan and place it back on the burner. Turn the heat up to medium-high.

    Place scrambled egg on top of the cheese, in the center and toward the bottom of the tortilla.
    Place scrambled egg on top of the cheese, in the center and toward the bottom of the tortilla.
  5. Gather the edge of the tortilla facing you and pull it over the bottom bit of egg. Start to roll the wrap, folding the ends in toward the center as you go.
    Fold the bottom edge of the tortilla up over the egg and begin to roll.
    Fold the bottom edge of the tortilla up over the egg and begin to roll.
    Fold the edges of the tortilla in as you roll up from the bottom.
    Fold the edges of the tortilla in as you roll up from the bottom.

    Keep rolling and tucking!
    Keep rolling and tucking!
  6. Carefully place the wrap in the hot pan seam-side down. Let it cook for a minute or two until the tortilla browns a little. This step helps to seal the wrap and melt the cheese inside. Flip and cook it on the other side just until browned.
    Carefully pick up the wrap when it's all rolled up...
    Carefully pick up the wrap when it’s all rolled up…
    And place it seam-side down in the hot pan. You can place another pan on top of the wrap(s) as you cook them for more of a pressed effect.
    And place it seam-side down in the hot pan. You can place another pan on top of the wrap(s) as you cook them for more of a pressed effect.

    When the seam is sealed, flip the wrap over and cook for another couple of minutes to brown the other side.
    When the seam is sealed, flip the wrap over and cook for another couple of minutes to brown the other side.
  7. Remove to a plate and enjoy! It will be hot, so you may want to let the wrap rest for a few minutes before diving in. Serve with additional hot sauce if desired.

    Finished wraps! Let cool a minute or two before digging in. Serve with hot sauce and/or ranch if you wish.
    Finished wraps! Let cool a minute or two before digging in. Serve with hot sauce and/or ranch if you wish.

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