Flattened Fiesta Egg Wrap

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

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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

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.

This recipe was made with:

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

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Quick way to assemble hardboiled is to arrange egg whites on a tray, snip the corner of the bag filled with egg yolks and pipe in the filling