Crispy Breakfast Wrap Fold (Printable)

Golden morning wrap filled with eggs, bacon, cheese, spinach, and avocado, pan-fried to crispy perfection.

# What You Need:

→ Tortillas

01 - 2 large (10-inch) flour tortillas

→ Eggs

02 - 2 large eggs
03 - Salt and black pepper, to taste

→ Fillings

04 - 2 slices cooked bacon or turkey bacon
05 - ½ cup shredded cheddar cheese
06 - ½ avocado, sliced
07 - ½ cup baby spinach, chopped
08 - ¼ cup diced tomatoes

→ Optional Sauces

09 - 2 tablespoons salsa or hot sauce

→ For Cooking

10 - 1 tablespoon butter or neutral oil

# Directions:

01 - Beat eggs with a pinch of salt and black pepper in a small bowl. Cook in a nonstick skillet over medium heat until just set. Remove from heat.
02 - Place one tortilla flat on a cutting board. Cut from the center to the edge creating a single radius.
03 - Divide the tortilla mentally into four quarters. Place scrambled eggs in the first quarter, bacon in the second, shredded cheese in the third, and chopped spinach, diced tomatoes, and sliced avocado in the fourth.
04 - Drizzle salsa or hot sauce over the desired quarters if using.
05 - Starting at the cut edge, fold the tortilla over itself quarter by quarter to form a layered triangle.
06 - Heat butter or oil in a skillet over medium heat. Place folded wrap seam-side down and cook for 2 to 3 minutes per side, pressing gently, until golden and crisp.
07 - Slice wrap in half and serve immediately while hot.

# Expert Advice:

01 -
  • It's golden, crispy, and somehow more satisfying than a regular wrap—the pan-frying step changes everything.
  • Everything stays neatly contained in those quarters, so no filling falls out while you eat it.
  • Takes 20 minutes total and feels fancy enough for guests but easy enough for a solo Tuesday morning.
02 -
  • The cut from center to edge is not optional—it's what lets you fold without the tortilla ripping or bunching up awkwardly.
  • Don't overstuff your quarters, especially with wet ingredients like tomato or avocado, or the whole thing gets soggy and falls apart when you fold.
  • Medium heat is your friend here—too high and the outside burns before the inside warmth reaches the cheese and eggs.
03 -
  • Pat your tomatoes completely dry before adding them—this single step prevents the wrap from getting soggy inside.
  • Heat your skillet for a solid minute before adding the wrap so the butter foams and browns immediately, giving you that golden crust in less time.
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