Flattened Fiesta Egg Wrap

A fun and satisfying handheld breakfast sandwich loaded with all the best Tex Mex flavours.

  • Prep time: 10 min
  • Makes: 4 Servings
  • Cook time: 8 min

Nutritional Information

Per Serving (Wrap Only)

  • Calories 410
  • Saturated Fat 6 g
  • Fat 15 g
  • Cholesterol 185 mg
  • Carbohydrates 51 g
  • Fibre 5 g
  • Sugar 2 g
  • Protein 18 g
  • Sodium 900 mg
  • Potassium* 250 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

Ingredients

sour cream, salsa and guacamole (optional)
1/4 cup / 50 ml
each chopped green onion and diced tomato
4 tbsp / 60 ml
prepared nacho cheese sauce
4
EGG Bakes! Egg Patties, thawed
1/2 cup / 125 ml
shredded cheddar cheese, divided
1/2 cup / 125 ml
prepared refried beans
4
flour tortilla (10 inch/25cm)

Directions

  1. Spread each tortilla with 2 tbsp (30 ml) refried beans, leaving a 2-inch (5 cm) border around edge. Sprinkle each with 2 tbsp (30 ml) cheese and top with an egg patty. Spread each patty with 1 tbsp (15 ml) cheese sauce; sprinkle with green onion and tomatoes.

  2. Fold in one-third edge of tortilla; continue folding, overlapping edges, making 6 pinwheel-style folds in total to enclose filling. Repeat with remaining wraps.

  3. Toast wraps, in batches, in a sandwich press for 4 minutes. Serve with sour cream, salsa and guacamole on the side (if using).

Tips

  1. Don't have a sandwich press? Warm a cast iron or heavy nonstick skillet over medium heat. Add wraps in batches of 2, fold-side-down. Use a small heavy skillet or weight to press down on sandwiches as they cook. Toast, turning once, for 3 to 4 minutes or until golden.

  2. Wraps can be assembled and wrapped and stored in refrigerator for up to 1 day.

  3. Add a layer of crumbled taco-seasoned beef, cooked bacon or sausage for a more indulgent breakfast wrap.

This recipe was made with:

EGG Bakes! Egg Patties

Fluffy and light, the perfect addition to any breakfast sandwich.

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