Got eggs in the fridge but want something other than plain old scrambled eggs? Revitalize your breakfast or lunch routine with these irresistible tortilla wraps, ready to eat in less than 10 minutes.
You just need one pan too, meaning there’s minimal cleanup at the end. Ideal.
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What Are Egg-Stuffed Tortilla Wraps?
These wraps are just the answer when you want to increase the flavour while packing in protein. Think of them as the ultimate quick and satisfying meal.
Why You’ll Love this Recipe
It’s high in protein, light on cleanup, and hits the spot no matter what time of day it is, whether breakfast, lunch, or a light dinner.
Can You Meal Prep this Recipe?
Absolutely. Simply adjust the ingredient quantities, prepare in bulk, and store in containers. That’s breakfast and lunch sorted for days.
Variations & Add-Ins
Increase the protein: add lean meats like grilled chicken or turkey.
Spice it up: A drizzle of sriracha or your favourite hot sauce adds an extra kick.
Get some veg in: throw in chopped onions, peppers, spinach, or anything else you have left over in the fridge.
What Can I Serve with Egg-Stuffed Tortilla Wraps?
Pair these wraps with some nutritious sides or use up fridge leftovers for a more complete meal. Here’s a few ideas:
Baked beans
Chopped vegetables
Grilled tomatoes
Sliced avocado
Extra cheese
Equipment Needed
Non-stick pan with a lid
Fork (for scrambling)
Large plate (for flipping and serving)
Egg-Stuffed Tortilla Recipe
Egg-Stuffed Tortilla
- Servings
- 1
- Prep Time
- 5 minutes
- Cook Time
- 6 minutes
Ingredients
- 2 tortilla wraps
- 3 eggs
- 1 tsp. paprika
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. onion powder
- 1/2 cup low-fat cheddar (grated)
- To serve: sugar-free BBQ sauce
Instructions
Heat a large non-stick pan over medium heat and then carefully place a tortilla wrap in the centre.
Crack your eggs directly onto the wrap, then add the paprika, onion powder, salt, and pepper, and use a fork to scramble everything together. Cover the pan with a lid and leave to cook for 2-3 minutes.
Remove the lid and add the grated cheddar on top of the egg layer. Then add the second tortilla wrap on top, cover with the lid again, and let cook for a further 2 minutes.
Remove the lid and cover the tortilla wrap with a large plate. Carefully pick up the pan and flip upside down so that the tortilla is now on the plate. Slide back into the pan so that you can now cook the other side for 2-3 minutes.
Once cooked, remove from heat and allow to cool for a few minutes before cutting into quarters and enjoying with plenty of BBQ sauce. Be careful not to burn yourself on the melted cheese insides.
Nutritional info per serving:
| Calories | 667 |
|---|---|
| Total Fat | 34g |
| Total Carbohydrates | 41g |
| Protein | 50g |
FAQs
Can I make this dish ahead of time?
Of course! With minimal prep time, these wraps are perfect for quick meals when you’re in a hurry.
Can I freeze these wraps?
Definitely. Wrap them in wax paper and store in a freezer-friendly bag or container, ready to pop in the microwave whenever you're craving one.
How long can I freeze them?
If you want to enjoy them at their best, consume within two months of storing in the freezer.
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