Best Scrambled Morning Wrap Recipes
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.
GOOD MORNING WRAP
This is an excellent breakfast wrap! It's a great fresh breakfast that tastes best with vanilla granola and fresh pineapple.
Provided by Katie Neschke
Categories Breakfast and Brunch Eggs Breakfast Burrito Recipes
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Place the tortillas into a microwave oven, and heat on high until warmed and pliable, 10 to 15 seconds.
- Spread each tortilla with cottage cheese and pineapple, sprinkle with granola cereal and brown sugar, and top with a sliced banana.
- Fold the top and bottom of each tortilla down, enclosing the filling, and roll the wrap tightly into a compact cylinder. Slice each wrap in half across the middle to serve.
Nutrition Facts : Calories 681.2 calories, Carbohydrate 106.3 g, Cholesterol 16.9 mg, Fat 18.3 g, Fiber 9.1 g, Protein 26.1 g, SaturatedFat 5.9 g, Sodium 914.3 mg, Sugar 43.5 g
SCALLION EGG WRAP
This is a common Chinese-American adaptation of a breakfast dish served throughout northern China and Taiwan. Street vendors start peddling jian bing as the sun rises, spreading a wheat flour and mung bean batter on a large griddle until thin, then cracking an egg or two on top. They scatter on scallions, cilantro and pickled mustard greens, and scramble and spread the mix before squirting on hoisin sauce and chile paste. Sometimes, they add sliced lettuce or wonton crisps for crunch. Making jian bing is a specialized skill and not easily recreated, but this approximation delivers the pleasure and convenience of an omelet cooked onto a thin pancake, the pancake here being store-bought flour tortillas. When warmed, they share the comforting chewiness of the original. This version uses a few essential condiments: Pickled mustard greens, hoisin and chile paste can be found in Chinese or Asian markets or online. But you can, of course, leave them out. In fact, kids often prefer just the egg and tortilla.
Provided by Genevieve Ko
Categories breakfast, brunch, main course
Time 5m
Yield 1 wrap
Number Of Ingredients 8
Steps:
- Beat the eggs and 1/4 teaspoon salt with a fork until almost blended with some yellow streaks remaining.
- Heat a small nonstick skillet over medium heat. Put the tortilla in it and turn until warm and pliable, about 1 minute. Transfer to a plate.
- Raise the heat to medium-high. Add the oil to the skillet, then the scallion and 1/8 teaspoon salt. Cook, stirring, until just bright green and tender, about 30 seconds. Add the eggs, vigorously stir with a silicone spatula to scramble lightly, then quickly spread in an even layer. Scatter on the cilantro and pickled greens, if using, then immediately press the warmed tortilla on top and let cook until the egg just sets and sticks to the tortilla, about 30 seconds. Flip onto a plate, egg facing up.
- If using, drizzle the hoisin sauce and chile paste over the egg and sprinkle with sesame seeds. Fold in quarters and serve immediately or wrap in foil to eat out of hand.
Nutrition Facts : @context http, Calories 418, UnsaturatedFat 21 grams, Carbohydrate 26 grams, Fat 27 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 512 milligrams, Sugar 2 grams, TransFat 0 grams
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
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