Crispy Breakfast Wrap Fold (Printable)

Golden folded tortilla with eggs, cheese, bacon, and fresh veggies, pan-fried crispy and ready in 20 minutes.

# What You Need:

→ Tortillas

01 - 2 large (10-inch) flour tortillas

→ Eggs

02 - 2 large eggs, beaten
03 - Salt and black pepper, to taste

→ Fillings

04 - 2 slices cooked bacon or turkey bacon
05 - ½ cup shredded cheddar cheese
06 - ½ avocado, sliced
07 - ½ cup baby spinach, chopped
08 - ¼ cup diced tomatoes

→ Optional Sauces

09 - 2 tbsp salsa or hot sauce

→ For Cooking

10 - 1 tbsp butter or neutral oil

# Directions:

01 - In a small bowl, beat the eggs with a pinch of salt and pepper. Scramble in a nonstick skillet over medium heat until just set. Remove from heat.
02 - Lay a tortilla flat on a cutting board. Using a knife, make a single cut from the center to the edge to create a radius.
03 - Divide the tortilla mentally 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 optional salsa or hot sauce over the desired quarters if using.
05 - Starting with 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 the wrap in half and serve while hot.

# Expert Suggestions:

01 -
  • It looks more impressive than it actually is, which feels like a small victory on busy mornings.
  • Everything stays enclosed and warm—no ingredients sliding out onto your lap during your commute.
  • The folding trick turns a soft tortilla into something with actual texture and substance.
02 -
  • Don't cook the eggs fully scrambled in the pan—they continue cooking when the wrap hits the hot skillet, so remove them just before they look completely set.
  • The cut matters: without it, folding four layers of tortilla becomes structurally impossible, and you'll end up with a wrinkled mess instead of clean quarters.
  • If your tortilla tears while folding, you've learned exactly how much pressure it can take next time—and a small tear doesn't ruin anything if the seam is still sealed.
03 -
  • If your filling quarters are looking skimpy, remind yourself that the fold doubles the thickness anyway, so less is actually more here.
  • Press gently while pan-frying—aggressive pressure can squeeze the filling out the sides or prevent even browning.
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