Egg Tortilla Wrap
Egg Tortilla Wrap
Ingredients
- 8 large eggs, whisked
- 1/2 cup cream cheese, softened
- 4 slices cheddar cheese
- 2 avocado, mashed
- 1 cup cherry tomatoes, halved
- 2 cups lettuce, shredded
- 1 1/2 cups cooked chicken, diced
- 4 large flour tortillas
- 1 tablespoon cooking oil, as needed
Instructions
- 1
Crack 2 large eggs into a bowl and whisk until well combined. Repeat this process for each wrap you plan to make, whisking 2 eggs per wrap.
⏱️ 2 min
- 2
Heat a non-stick pan over medium heat. Add a small amount of cooking oil, if needed, to lightly coat the pan.
⏱️ 1 min
- 3
Pour one portion of whisked eggs (from Step 1) into the hot pan, spreading them evenly to form a thin layer.
⏱️ 1 min
- 4
Immediately place one large flour tortilla directly on top of the cooking eggs, pressing down gently with your hands or a spatula to ensure the egg adheres to the tortilla.
⏱️ 1 min
- 5
Once the egg is cooked and has set (it should no longer be liquid), and the tortilla is firmly attached, carefully flip the entire egg-tortilla assembly using a spatula. The egg side should now be facing up.
⏱️ 2 min
- 6
Remove the egg-tortilla from the pan and place it on a plate.
⏱️ 1 min
- 7
Make a single cut from the center of the tortilla outwards to one edge, effectively dividing it into two halves, but leaving them connected. This cut will facilitate folding.
⏱️ 1 min
- 8
Add the fillings to the four quarters of the tortilla: On one quarter, spread 2 tablespoons of cream cheese and top with 1/4 cup of halved cherry tomatoes. On the opposite quarter, place 1 slice of cheddar cheese. On the third quarter, spread 1/2 of an avocado, mashed, and top with 1/4 cup of diced cooked chicken and 1/2 cup of shredded lettuce. Leave the fourth quarter empty for folding.
⏱️ 3 min
- 9
Starting from the quarter with the cream cheese and tomatoes, fold it over the quarter with the cheese slices. Then, fold this combined section over the quarter with the avocado, chicken, and lettuce. Finally, fold the remaining empty quarter over the entire stack, creating a compact, layered triangular wrap.
⏱️ 1 min
- 10
Place the folded wrap back into the hot non-stick pan. Cook each side until golden brown and crispy, about 2-3 minutes per side.
⏱️ 5 min
- 11
Remove the toasted wrap from the pan, place it on a plate, and cut it in half before serving. Repeat steps 1-11 for the remaining wraps.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Egg Tortilla Wrap
- 8 large eggs, whisked
- 1/2 cup cream cheese, softened
- 4 slices cheddar cheese
- 2 avocado, mashed
- 1 cup cherry tomatoes, halved
- 2 cups lettuce, shredded
- 1 1/2 cups cooked chicken, diced
- 4 large flour tortillas
- 1 tablespoon cooking oil, as needed
Instructions
- 1
Crack 2 large eggs into a bowl and whisk until well combined. Repeat this process for each wrap you plan to make, whisking 2 eggs per wrap.
⏱️ 2 min - 2
Heat a non-stick pan over medium heat. Add a small amount of cooking oil, if needed, to lightly coat the pan.
⏱️ 1 min - 3
Pour one portion of whisked eggs (from Step 1) into the hot pan, spreading them evenly to form a thin layer.
⏱️ 1 min - 4
Immediately place one large flour tortilla directly on top of the cooking eggs, pressing down gently with your hands or a spatula to ensure the egg adheres to the tortilla.
⏱️ 1 min - 5
Once the egg is cooked and has set (it should no longer be liquid), and the tortilla is firmly attached, carefully flip the entire egg-tortilla assembly using a spatula. The egg side should now be facing up.
⏱️ 2 min - 6
Remove the egg-tortilla from the pan and place it on a plate.
⏱️ 1 min - 7
Make a single cut from the center of the tortilla outwards to one edge, effectively dividing it into two halves, but leaving them connected. This cut will facilitate folding.
⏱️ 1 min - 8
Add the fillings to the four quarters of the tortilla: On one quarter, spread 2 tablespoons of cream cheese and top with 1/4 cup of halved cherry tomatoes. On the opposite quarter, place 1 slice of cheddar cheese. On the third quarter, spread 1/2 of an avocado, mashed, and top with 1/4 cup of diced cooked chicken and 1/2 cup of shredded lettuce. Leave the fourth quarter empty for folding.
⏱️ 3 min - 9
Starting from the quarter with the cream cheese and tomatoes, fold it over the quarter with the cheese slices. Then, fold this combined section over the quarter with the avocado, chicken, and lettuce. Finally, fold the remaining empty quarter over the entire stack, creating a compact, layered triangular wrap.
⏱️ 1 min - 10
Place the folded wrap back into the hot non-stick pan. Cook each side until golden brown and crispy, about 2-3 minutes per side.
⏱️ 5 min - 11
Remove the toasted wrap from the pan, place it on a plate, and cut it in half before serving. Repeat steps 1-11 for the remaining wraps.
⏱️ 1 min