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
Per Serving (Wrap Only)
- Fat.15 g
- Saturated Fat.6 g
- Cholesterol.185 mg
- Carbohydrates.51 g
- Fibre.5 g
- Sugar.2 g
- Protein.18 g
- Sodium.900 mg
- Potassium*.250 mg
|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)|
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.
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.
Toast wraps, in batches, in a sandwich press for 4 minutes. Serve with sour cream, salsa and guacamole on the side (if using).
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.
Wraps can be assembled and wrapped and stored in refrigerator for up to 1 day.
Add a layer of crumbled taco-seasoned beef, cooked bacon or sausage for a more indulgent breakfast wrap.
EGG Bakes! Egg Patties
Fluffy and light, the perfect addition to any breakfast sandwich.Learn More