Cheese-Fried Egg Wraps

These Cheese-Fried Egg Wraps are the perfect way to start your day! They’re packed with protein and are super customizable to make exactly how you like!

About This Recipe

I know. I KNOW. On Instagram, I cannot shut up about these Cheese-Fried Egg Wraps. And SO MANY of you have made it, raved, and shared my obsession. So don’t sleep on this!

This easy macro meal is legit. Therefore, it needs its own spot to live on the blog. So here it is: the incredibly low-carb, low-calorie, high-volume, macro-friendly, high FLAVOR, cheese-fried egg wrap breakfast taco.

And for more yummy breakfast options, try my Egg White Cups, Egg White Wrap with Sun Dried Tomatoes, Feta, and Arugula, Skinny Soft Scrambled Egg and Havarti Bagel, or BLT with Fried Egg and Fat Free Chipotle “Mayo”.

Ingredients and Substitutions

• Large egg wrap: The best egg wraps are from Eat Crepini or Trader Joe’s. Don’t forget to grab them the next time you are at the store. Not only do you get an awesome gluten-free substitution for your tortilla, but you also get extra protein! It’s a win-win!
• Pepper jack cheese: Freshly grated is best!
• Egg: You can also swap for egg whites if you want a lower-fat/higher protein option.
• Small avocado: Make sure your avocado is ripe so it easily smashes onto your egg wrap! Can also sub for a little Greek yogurt for a lower-fat option.
• Heirloom or vine-ripened tomato: I just love a good heirloom tomato, but regular tomatoes or cherry tomatoes also work.
• Arugula: Adds a fresh, peppery bite. Spinach is a great swap.

Dietary Adaptations

What I love about this breakfast taco is that the egg wraps are made to be naturally gluten-free!

Dairy-free: You can swap out the cheese in this recipe for a dairy-free alternative. I’ve yet to try mine with dairy-free cheese, but I have heard that some of you have had success! 

How to Make

1. Heat a nonstick skillet over high heat with a spritz of oil spray.
2. Sprinkle cheese right on the preheated pan and cover immediately with the egg wrap, smashing it down and sliding it around just a bit with a spatula. Let it cook on high for a couple of minutes, or until the cheese is brown and crispy and not sticky at all. Remove the wrap from the pan.
3. Spray with another spritz of oil and crack your egg in the pan. Cook on high for a minute or two, until it’s set. Then turn the heat off and flip it. Let it sit on the hat pan for just another minute or less.
4. While the egg finishes cooking, smash your avocado on one-half of the egg wrap. Top with sliced tomato, runny egg, and arugula. Season each layer with salt. Sometimes I love some added chipotle sour cream, or a homemade green sauce like pesto, chimichurri, or cilantro ranch.
5. Fold the taco closed, and enjoy. Or if you’d like, you can carefully lay the folded wrap back in the pan so the outside is extra warm and fresh.

Serving Suggestions

This macro-balanced cheese-fried egg wrap breakfast taco is so easy to customize if you want more protein, less fat, etc.

For more protein, add extra eggs or egg whites, turkey sausage, or bacon! For less fat, reduce or skip the avocado and only use lean chicken. You can also up the flavor with one of my light homemade sauces. 

For More Delicious Recipes

• Quick and Easy Fried Egg BLT
• Quick Tuscan Egg White Sandwich
• Egg White Mini Quiche
• Sourdough Egg Toast With Sriracha and Roasted Pepper Spread
• Macro-Friendly Egg Sandwich with Skinny Lemon Garlic Aioli

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