Cheese-Fried Egg Wrap Breakfast Taco
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!
Servings: 1 egg wrap
Calories: 212kcal
Ingredients
- 1 large egg wrap Trader Joe’s or Eat Crepini are my favorite brands
- 1½ Tbsp. grated pepper jack cheese 20g
- 1 egg
- 1/4 small avocado 20g
- 1/2 medium heirloom or vine ripened tomato 40g, sliced
- Handful arugula
- Salt and pepper to taste
Instructions
- Heat a nonstick skillet over high heat with a spritz of oil spray.
- 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.
- 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.
- 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.
- 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.
Notes
GF/DF: I’ve yet to try mine with dairy-free cheese, but have heard some of you have had success! This is naturally gluten-free.
Search: Lillie Eats and Tells Cheese Fried Egg Wrap Breakfast Taco
Nutrition
Serving: 1egg wrap | Calories: 212kcal | Carbohydrates: 4.6g | Protein: 16g | Fat: 14.7g | Fiber: 2.1g