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
- 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
Ingredients
- 4
- flour tortilla (10 inch/25cm)
- 1/2 cup / 125 ml
- prepared refried beans
- 1/2 cup / 125 ml
- shredded cheddar cheese, divided
- 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)
- 4
- Naturegg Omega 3 Free Run large eggs
Directions
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).
Tips
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.
Click here for details on making homemade egg patties: https://www.burnbraefarms.com/en/recipe/homemade-egg-patties .
Naturegg Omega 3 Free Run
Eggs with the added benefits of omega-3, produced by free-roaming hens in open barns.
Learn MoreTips: Hard Boiled
To hard cook, place cold eggs in a single layer in a saucepan and cover with at least 1 inch (2.5 cm) of cold water over the top of the eggs. Cover saucepan and bring quickly to the boil over high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 18 to 23 minutes. Drain water and immediately run cold water over eggs until cooled. This helps to prevent a dark or greenish ring from forming around the yolk. Remove egg from shell.