Crispy Breakfast Wrap Fold (Printable version)

Golden folded tortilla with eggs, cheese, bacon, and veggies cooked to crispy perfection for a handheld breakfast.

# What You'll Need:

→ Tortillas

01 - 2 large 10-inch flour tortillas

→ Eggs

02 - 2 large eggs
03 - Salt, to taste
04 - Black pepper, to taste

→ Fillings

05 - 2 slices cooked bacon (or turkey bacon)
06 - ½ cup shredded cheddar cheese
07 - ½ avocado, sliced
08 - ½ cup baby spinach, chopped
09 - ¼ cup diced tomatoes

→ Optional Sauces

10 - 2 tablespoons salsa or hot sauce

→ For Cooking

11 - 1 tablespoon butter or neutral oil

# Directions:

01 - Beat eggs with salt and black pepper in a small bowl. Scramble in a nonstick skillet over medium heat until just set, then remove from heat.
02 - Place a tortilla flat and cut from the center to the edge, creating a radius.
03 - Mentally divide tortilla into four quarters. Place scrambled eggs in the first quarter, bacon in the second, cheese in the third, and spinach, tomato, and avocado in the fourth.
04 - Drizzle salsa or hot sauce over desired quarters if using.
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 for 2 to 3 minutes per side, pressing gently, until golden and crisp.
07 - Slice wrap in half and serve hot.

# Expert Advice:

01 -
  • It's genuinely crispy on the outside while staying soft inside, and you can eat it with one hand while checking your phone.
  • The quarter-fold creates natural pockets for each flavor so nothing gets soggy or bland.
  • Takes about 20 minutes total, which means you can still sleep in and eat something way better than cereal.
02 -
  • If your tortilla is cold, it cracks when you cut it—warm it in the microwave for 10 seconds first, and the fold becomes effortless.
  • Don't overstuff, or the wrap bursts open when you fold it and everything falls apart in the pan like a breakfast tragedy.
  • The seam-side down placement locks everything in place, so resist the urge to flip it early or it falls apart.
03 -
  • If your cheese isn't melting enough during the pan-fry, cover the skillet with a lid for the last minute to trap steam—the heat from the butter does the rest.
  • A dull knife tears tortillas; use a sharp one for that center cut, and you'll avoid the frustration of frayed edges that won't fold clean.
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