Best Breakfast Wraps Recipes

BREAKFAST WRAPS

Steps:

• In a small bowl, whisk the eggs, milk and pepper. In a large skillet, heat oil. Add egg mixture; cook and stir over medium heat until eggs are completely set. Stir in cheese and ham. , Spoon egg mixture down the center of each tortilla; roll up. Freeze option: Wrap cooled egg wrap in foil and freeze in a freezer container. To use, thaw in refrigerator overnight. Remove foil; wrap tortilla in a moist paper towel. Microwave on high until heated through, 30-60 seconds. Serve immediately.

SAUSAGE BREAKFAST WRAPS

Steps:

• In a nonstick skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with red pepper and onion. Combine the egg substitute, green chilies and chili powder; pour over sausage mixture., Bake, uncovered, at 350° for 30-35 minutes or until set. Break up sausage mixture with a spoon. Place 2/3 cup down the center of each tortilla; top with salsa. Fold one end over sausage mixture, then fold two sides over.

SOUTHWEST BREAKFAST WRAPS

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add onion, mushrooms, peppers, chilies and garlic; cook and stir until peppers are crisp-tender. Remove from pan and keep warm., In a small bowl, whisk egg whites and cheese until blended. Add egg white mixture to pan; cook and stir over medium heat until egg whites begin to set and no liquid egg remains. , Spoon egg white mixture across center of each tortilla; top with vegetable mixture. Fold bottom and sides of tortilla over filling, and roll up.

BREAKFAST EGG WRAPS

Steps:

• Thickly slice half the pack of mushrooms. Heat 2 tsp rapeseed oil in a non-stick pan. Add the mushrooms, stir briefly then fry with the lid on the pan for 6-8 mins. Stir in half the tomatoes then cook 1-2 mins more with the lid off until softened.
• Beat together the eggs really well with the parsley and oats. Heat a drop of oil in a large non-stick frying pan. Pour in a ¼ of the egg mix and fry for 1 min until almost set, flip over as if making a pancake. Tip from the pan, spread with a quarter of the mustard, spoon a ¼ the filling down the centre and roll up. Now make a second wrap using another ¼ of the egg mix and filling. If you're following our Healthy Diet Plan, save the rest for the following day.

BREAKFAST WRAPS

Steps:

• In a bowl, whisk the eggs, milk and pepper.
• In a large skillet, heat oil.
• Add egg mixture and cook and stir over medium heat until eggs are completely set.
• Stir in cheese and ham.
• Spoon egg mixture down the center of each tortilla and roll up.
• Serve immediately, or wrap in plastic wrap and freeze in a resealable freezer bag.
• To use frozen wraps: Thaw in the refrigerator overnight.
• Remove plastic wrap and wrap tortilla in a moist microwave-safe paper towel.
• Microwave on high for 30-60 seconds or until heated through.
• Serve immediately.

ITALIAN SAUSAGE BREAKFAST WRAPS

Steps:

• In a large skillet, cook sausage, pepper, onion and tomato over medium heat until meat is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain and return to pan., In a small bowl, whisk eggs and egg whites until blended. Add egg mixture to sausage. Cook and stir until eggs are thickened and no liquid egg remains. Add spinach; cook and stir just until wilted., Spoon 3/4 cup egg mixture across center of each tortilla; top with about 2 tablespoons cheese. Fold bottom and sides of tortilla over filling and roll up.

MAKE AHEAD BREAKFAST WRAPS (OAMC)

Steps:

• Cook bacon in a pan or on a greased rack over a sheet pan in the oven at 350 until done.
• Mix eggs (or egg substitute) with milk.
• In a large pan over medium heat, coat with cooking spray and scramble eggs. Allow them to cook until they are moist and tender but not dry. Add salt and pepper to taste. Allow to cool.
• To assemble, lay a tortilla flat, place one scoop of scrambled eggs, 2 tbs of shredded cheddar cheese, and one slice of bacon (I use a 1/4" measuring cup). Roll into shape.
• OAMC: Assemble wraps while contents are still warm. Wrap with waxed paper and allow to cool. Place into resealable bags, label, refrigerate or freeze.
• To reheat: Place wrap with waxed paper into microwave for 30 seconds on high, more if needed as microwave ovens vary greatly in power.

EGG AND KALE BREAKFAST WRAPS

Steps:

• Cut away and discard the stem from the center of each kale leaf. Coarsely chop the kale into 1-inch pieces. It will look like you have a lot of kale, but it will cook down considerably.
• Heat the oil in a large nonstick skillet over medium heat. Add the tomatoes, thyme, garlic, shallots and red pepper flakes, if using. Saute until the tomatoes and shallots soften, about 4 minutes. Add the kale and sprinkle with the salt. Toss with 2 wooden spoons until the kale wilts but is still bright green, about 2 minutes. Stir in the basil. Remove from the heat.
• Fill a wide shallow pan with 2 to 3 inches of water and bring to a gentle simmer, barely a bubble really.
• Meanwhile, using tongs, toast each tortilla directly over high heat until beginning to blacken in spots, about 15 seconds per side. Put the warm tortillas on plates. Spoon 1 tablespoon of hummus on each tortilla and spread to cover, leaving a 1-inch border. Divide the kale mixture over the hummus.
• Add the lemon juice to the barely simmering water. With a wooden spoon, stir the water briskly to create a vortex in the middle of the pan. Crack an egg on the counter and break it directly into the center of the vortex. Stir the water gently again around the outside of the egg to help the white fold up around itself. Cook until the white is just set and the yolk is still very soft, 2 to 3 minutes. Using a slotted spoon, remove the egg from the water and dab on a towel to remove excess water before moving it to one of the wraps. Continue with the remaining eggs.
• Slit the yolks and press on the eggs a bit so the yolks begin to run (this will make them easier to eat). Fold up the bottom of each tortilla and then fold in the sides, leaving the wraps open at the top. Serve.

EGG, KALE, AND TOMATO BREAKFAST WRAPS WITH HUMMUS

Steps:

• Cut away and discard the stem from the center of each kale leaf. Coarsely chop the kale into 1-inch pieces. It will look like you have a lot of kale but it will cook down considerably.
• Heat the oil in a large nonstick skillet over medium heat. Add the tomatoes, shallot, garlic, thyme, and red pepper flakes, if using. Sauté until the tomatoes and shallot soften, about 4 minutes. Add the kale and sprinkle with the salt and pepper. Toss with 2 wooden spoons until the kale wilts but is still bright green, about 2 minutes. Stir in the basil. Remove from the heat.
• Fill a wide saucepan with enough water to measure 2 inches deep. Bring the water to a rolling boil over high heat. Break each egg into a separate tea cup. Turn off the heat under the saucepan. Immediately slide each egg from its cup into a different part of the water (the whites will spread out). Let the eggs stand until the whites are set and the yolks are still very soft to the touch, 3 to 4 minutes.
• Meanwhile, using tongs, toast each tortilla directly over high heat until beginning to blacken in spots, about 15 seconds per side. Put the warm tortillas on plates. Spoon 1 tablespoon of hummus on each tortilla and spread to cover, leaving a 1-inch border. Divide the kale mixture over the hummus.
• Using a slotted spoon, lift each egg from the water, wiping excess liquid from the bottom of the spoon with paper towels. Put the eggs on top of the kale. Slit the yolks and press on the eggs a bit so the yolks begin to run (this will make them easier to eat). Fold up the bottom of each tortilla and then fold in the sides, leaving the wraps open at the top. Serve.

APPLE JACK BREAKFAST WRAPS

Steps:

• In a bowl, mix together the first 5 ingredients; toss to coat apples evenly.
• In a large non-stick skillet, melt butter over medium heat.
• Add the apple mixture; cook 8 minutes, stirring occasionally, or until the apples are tender when pierced with a fork.
• Add in the milk and stir to mix.
• Gradually stir in the oatmeal.
• Lower the heat and cook 5 to 7 minutes or until all the liquid has been absorbed by the oatmeal.
• Remove skillet from the heat and add vanilla.
• Evenly spread the apple butter on the two tortillas, leaving a 1-inch border aroung the edge.
• Spoon the apple-oatmeal mixture onto the tortillas and roll-up/wrap.

SAUSAGE BREAKFAST WRAPS

Steps:

• In a skillet cook sausage over medium heat until no longer pink; drain.
• Transfer to a 13x9-inch baking dish coated with nonstick cooking spray.
• Sprinkle with red pepper and onion.
• Combine the egg substitute, green chilies, chili powder and salt; pour over sausage mixture.
• Bake, uncovered, at 350 for 30-35 minutes or until set.
• Break up the sausage mixture with a spoon.
• Place 2/3 cup down the center of each tortilla; top with salsa.
• Fold one end over sausage mixture, then fold two sides over.
• *Note:I also like to fry up some hash browns or tater tots to have some potatoes to go into the tortilla.

BREAKFAST WRAPS

Steps:

• Heat frying pan, and coat with cooking spray or oil.
• Beat together eggs, ham, and green pepper. Add to frying pan, and scramble cook. When almost cooked top with cheese. Cook until cheese is melted.
• Meanwhile soften the tortillas on a hot dry frying pan. You can use just one for a big wrap or use 2 for 2 smaller wraps.
• Remove tortillas from heat and top with egg and roll up burrito style. Fold in sides and roll up or you can leave one side open and roll up.
• Serve alone or with hashbrowns or rice.

HEALTHY ITALIAN BREAKFAST WRAPS

Steps:

• Heat a non-stick skillet over medium heat. Add olive oil, garlic, bacon, and shallots. Saute for 2 minutes.
• Add all other vegetables, salt and pepper, and saute for 6-8 minutes, until vegetables are softened to your liking.
• In a small bowl, beat egg substitute, water, and Italian seasoning.
• Add egg mixture to skillet, and let it set for 3-5 minutes, almost like you are making a frittata.
• When the mixture is starting to solidify through the middle, begin to scramble gently, and continue until eggs are cooked through.
• Add tomatoes and mozzarella cheese, and cook until cheese is melted. Serve in tortillas, and top with parmesan if desired.

MEXICAN BREAKFAST WRAPS

Steps:

• Spray 10-inch skillet with cooking spray; heat over medium heat. Add bell pepper and onions; cover and cook 4 to 6 minutes, stirring occasionally, until tender.
• In medium bowl, mix egg product, milk and pepper until well blended. Spray vegetables and skillet with cooking spray. Pour egg product mixture over vegetables; cook until set, occasionally stirring gently.
• Meanwhile, heat tortillas as directed on package.
• To serve, place warm tortillas on individual plates. Spoon scrambled egg mixture down center of each tortilla. Top each with cheese, tomato and cilantro. Roll up tortillas.

EGG AND KALE BREAKFAST WRAPS

Steps:

• Cut away and discard(I keep for soup stock) the stem from the center of each kale leaf. Coarsely chop the kale into 1-inch pieces. It will look like you have a lot of kale, but it will cook down considerably.
• Heat the oil in a large nonstick skillet over medium heat. Add the tomatoes, thyme, garlic, shallots and red pepper flakes, if using. Saute until the tomatoes and shallots soften, about 4 minutes. Add the kale and sprinkle with the salt. Toss with 2 wooden spoons until the kale wilts but is still bright green, about 2 minutes. Stir in the basil. Remove from the heat.
• Fill a wide shallow pan with 2 to 3 inches of water and bring to a gentle simmer, barely a bubble really.
• Meanwhile, using tongs, toast each tortilla directly over high heat until beginning to blacken in spots, about 15 seconds per side. Put the warm tortillas on plates. Spoon 1 tablespoon of hummus on each tortilla and spread to cover, leaving a 1-inch border. Divide the kale mixture over the hummus.
• Add the lemon juice to the barely simmering water. With a wooden spoon, stir the water briskly to create a vortex in the middle of the pan. Crack an egg on the counter and break it directly into the center of the vortex. Stir the water gently again around the outside of the egg to help the white fold up around itself. Cook until the white is just set and the yolk is still very soft, 2 to 3 minutes. Using a slotted spoon, remove the egg from the water and dab on a towel to remove excess water before moving it to one of the wraps. Continue with the remaining eggs.
• Slit the yolks and press on the eggs a bit so the yolks begin to run (this will make them easier to eat). Fold up the bottom of each tortilla and then fold in the sides, leaving the wraps open at the top. Serve.

HOMEMADE BREAKFAST CRUNCH WRAPS

Steps:

• 1. Mix eggs with 2 tablespoons of water; set aside.
• 2. Saute butter, corn, onions & peppers in a large skillet over med high heat for 2-3 minutes.
• 3. Add egg mixture & bacon. Lower heat to medium.
• 4. Slowly fold the veggies into eggs while they cook. When they look almost done, I pull them off the heat & cover.
• 5. Heat another large skillet to medium, sprayed with cooking spray. Heat tortillas in the microwave for 15 seconds, for easier folding.
• 6. Place your cheese in the center of the tortilla. Add a large spoonful of egg mixture on top of the cheese. ***Add more cheese if desired. ***
• 7. Fold tortilla in over mixture 5 times (will look like a pentagram.)
• 8. Put into skillet folded side down & cook until nicely browned, crispy & sealed (3-5 min.) Turn & repeat.
• 9. Serve with your choice of salsa, other condiments, or just plain.

BREAKFAST PANCAKE WRAPS

Steps:

• Add water to pancake mix as directed on package, then use to make 6 (5-inch) pancakes, using about 1/2 cup batter for each pancake.
• Meanwhile, melt butter in medium nonstick skillet on medium heat. Add eggs; cook 2 to 3 min. or until set, stirring occasionally. Remove from heat. Stir in sausage; top with TACO BELL® Shredded Breakfast Fiesta Cheese. Cover. Let stand 3 min. or until cheese is melted.
• Spoon egg mixture onto pancakes; fold in half.

FAST BREAKFAST WRAPS

Steps:

• Heat oil in a medium skillet over med-high heat.
• Combine the eggs, egg substitute, milk, salt (optional) and pepper, beating well.
• Pour into the skillet and cook the mixture, without stirring, until the bottom and edges begin to set (about 1 min).
• Then continue to cook the mixture, now stirring continually, until just slightly set (an additional 2 min).
• Add in the cheddar cheese and stir; remove from the heat.
• While the egg mixture is cooking, you can also heat the salsa over low heat, until warmed.
• Wrap the tortillas (or lavash bread) in a clean kitchen towel and zap in the microwave on high for 1 min (to warm).
• Divide the now cooked egg mixture evenly amongst the tortillas, spreading the mixture down the center of each one.
• Top each of the portions with 2 tbsp of the warmed salsa.
• Now to close your wrap: fold over one side of the wrap over the filling, then fold up the bottom, then roll the rest of the wrap up securely.
• Serve immediately.

LOW FAT BREAKFAST WRAPS

Steps:

• Place bacon on paper towel on top of paper plate. Cover with another papertowel and cook on high 2 minutes.
• Flip bacon over and cook 30 sec to 1 min more or till crispy.
• Scramble egg substitute in a non-stick pan coated with cooking spray.
• Once egg substitute is fluffy add in salsa and warm through.
• Spread each tortilla with 1 t. cream cheese, fill with 1/4 of egg mixture and one slice bacon.
• Wrap up and serve.

BREAKFAST WRAPS

Steps:

• Cook Bacon.
• Set aside.
• Shred Lettuce, grate cheese, chop onions& tomatoes.
• Spread ketchup in middle of wrap in a line (about 1 inch from edges).
• Fry egg& place in middle of wrap.
• Top with cheddar cheese, lettuce, bacon, onions, tomatoes.
• Spread sour cream in a line, sprinkle with salt& pepper, wrap& enjoy!