Flattened Fiesta Egg Wrap

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

1. 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.

2. 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.

3. Toast wraps, in batches, in a sandwich press for 4 minutes. Serve with sour cream, salsa and guacamole on the side (if using).

Tips

1. 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.

2. Wraps can be assembled and wrapped and stored in refrigerator for up to 1 day.

3. Add a layer of crumbled taco-seasoned beef, cooked bacon or sausage for a more indulgent breakfast wrap.