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
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
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.
EGG Bakes! Egg Patties
Fluffy and light, the perfect addition to any breakfast sandwich.
Learn MoreTips: Kid-friendly Ideas
Hard boiled eggs, a wholesome option for school lunchboxes. Charm your pint-sized eaters by decorating eggs with vegetable garnishes to make fun edible creatures.