This post may contain affiliate links. Please read our disclosure policy.
In the first week of January this year, one of the best food trends embraced the internet – the tortilla trend – a fun way to stuff a tortilla in quarters and then fold over into a triangle. I hopped on the trend immediately and created a viral TikTok video showcasing my breakfast tortilla wrap. It’s melty on the inside, crispy on the outside, surprisingly portable and endlessly customizable!
Ingredients to make the breakfast wrap
- Scrambled eggs: For this breakfast version, I scrambled two eggs with some butter and salt and transferred them to the tortilla straight from the pan.
- Mashed avocados: My favorite thing to add to eggs are avocados. I recommend mashing them before adding to the tortilla so they stay put on the tortilla.
- Salsa: This adds the “sauce” for the wrap, but be careful not to use too much or it could get pretty soggy. I recommend a chunky kind to keep it intact. And keep the salsa in one of the middle quarters.
- Cheese: This may be the most crucial part of the wrap. It gets wonderfully melty on the inside and the parts that ooze out while cooking get browned and crips. I eat them right off the skillet!
How to make a tortilla wrap
Add the fillings and wrap
- Start with a large burrito-style tortilla and make a slit from the one edge to the middle of the tortilla. Then place the first filling in that lower right quarter.
- Add something creamy or saucy to the next two quarters to help flavor the protein in the first.
- Finish it off with some cheese. This is the “glue” that holds the wrap together so I find it crucial to include in this breakfast tortilla wrap.
- Fold the first quarter over the second one.
- Fold the second quarter over the third quarter.
- Finish off folding the last quarter so you have a triangle. And it’s as easy as that!
Cook on a skillet
- While there are many versions of the tortilla trend served at room temperature without cooking the tortilla, I love this final step of cooking it on a skillet. You can re-use the skillet used to cook the eggs, or try it on a grill pan to get those great grill marks.
- Flip it over after 2-3 minutes to make sure it doesn’t burn.
Tips for trying the tortilla trend
- Use a burrito-sized tortilla. Go big or go home! And I say that because it will be really hard to fold this over if you’re working with a smaller tortilla. The larger it is, the easier the folding.
- Keep the fillings light without over-filling. Keep the quarters simple with spreads and flat ingredients. I don’t recommend any chunky ingredients, so that it folds over neatly without anything spilling over.
- Don’t skip the cheese. The cheese really helps to bind the breakfast tortilla wrap together, and the parts that ooze out create a wonderfully crispy texture on the outside.
- Heat the tortilla so its more pliable. Some tortillas can break apart with this folding technique, so make sure it feels pliable enough at first or heat in the microwave just for 10 seconds to make it easier.
- Try it on a toaster oven. A reader recently shared that she made this in the toaster oven at 325 for 10 minutes just long enough to melt the cheese and get a nice crisp.
Frequently Asked Questions
Yes! These are a great idea for a make ahead breakfast for those busy mornings! You can pre fold your tortillas and then wrap them tightly with plastic wrap and store them in the fridge until you are ready to cook them. They will keep well for a couple of days like this, then you just need a few minutes to grill them.
If you do have leftovers, wrap them in foil and keep them in the fridge for up to two days. You can then reheat them in a toaster oven, or for a few minutes in the skillet, until the cheese has melted.
I love these folded tortillas because you can easily mix up the fillings to use up any ingredients you have in the fridge. I made these for breakfast, but they make for great lunches too. Use shredded chicken, different cheeses, guacamole, corn salsa, cooked veggies….anything your heart desires!
I’ve even seen some dessert ones with chocolate chips, banana and peanut butter! Yum!
This is such a fun new trend to try next time you’re making a breakfast wrap or really any wrap. I gave this a Middle Eastern twist on my Instagram account using pita bread. The possibilities are so fun, and I can’t wait to see what you come up with!
More wraps to try:
If you’ve tried this healthy-ish feel good Breakfast Tortilla Wrap recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Breakfast Tortilla Wrap
- 1 tablespoon butter plus more for greasing pan
- 2 eggs
- Dash sea salt
- 1 large burrito-sized tortilla
- ½ avocado mashed
- 2 tablespoons salsa
- 3 tablespoons shredded mozzarella cheese
- Place a burrito-sized tortilla on a flat service. Use scissors or a knife to make a cut from the bottom edge of the tortilla to the center.
- Heat butter in nonstick skillet over medium-high heat. Whisk the eggs in small bowl, then carefully pour into the center of the pan. When the edges start to set, start to gently fold the eggs until the eggs are cooked through, about 2-3 minutes.
- With the tortilla slit made, imagine the tortilla made up of four quarters. Transfer the scrambled eggs to the bottom right quarter.
- Add the mashed avocado to the second quarter, followed by the salsa in the third and the cheese in the fourth.
- Starting with the bottom right quarter, fold the tortilla over the second quarter, then over the third quarter and finally, over the last quarter to form a triangle shape.
- Transfer the tortilla to the same skillet or a grill pan with a little extra butter for greasing. Cook the tortilla on one side pressing down firmly with a flat spatula, until golden brown and crispy, about 2-3 minutes. Flip and cook on the other side for 2 more minutes until the cheese is melty and the edges are crisp.
- Remove from heat and allow to rest for one minute before slicing in half.