Brunch Wrap Supreme Recipe

Warm tortillas: heat a large skillet over medium heat. Add 1/2 tbs olive oil or a small pat of butter and warm one tortilla at a time about 20–30 seconds per side until pliable and slightly golden. Keep warm wrapped in a clean kitchen towel while you prepare fillings.

Whisk eggs

Crack 6 eggs into a bowl. Add 3 tbs milk or cream, 1 tsp salt and 1/2 tsp black pepper. Whisk until blended and slightly frothy.

Cook eggs

Heat 1 tbs unsalted butter in a nonstick skillet over medium-low. Add the whisked eggs and let sit briefly until edges set. Gently stir with a rubber spatula, forming soft curds, cooking 3–5 minutes until eggs are just set but still moist. Remove from heat to avoid overcooking.

Prepare protein: if using sausage or bacon, ensure it is fully cooked and roughly chopped or crumbled. If cooking fresh, cook in a skillet over medium heat until done, then drain excess fat. Measure 1 cup.

Sauté vegetables: in the same skillet over medium heat, add a light spray or 1/2 tbs oil if needed. Add diced 1/2 red bell pepper and cook 2–3 minutes until softened. Add 1 cup packed baby spinach and cook 1–2 minutes until wilted. Stir in sliced scallions and cook 30 seconds. Remove from heat.

Soften cream cheese: if not already soft, microwave 4 oz cream cheese for 10–15 seconds until spreadable. Spread about 1 tbs of softened cream cheese on the center of each warmed tortilla (reserve remaining for extra spreading).

Assemble melted cheese: distribute 1 cup shredded cheddar evenly across the 4 tortillas (about 1/4 cup each) on top of the cream cheese layer so it will melt slightly from warm fillings.

Add hot sauce or salsa: if using, drizzle about 1/2 tbs (or to taste) of hot sauce or salsa onto each tortilla.

Layer fillings: on each tortilla (on top of cream cheese and cheese), divide and layer the cooked protein (about 1/4 cup each), then the sautéed vegetables, then the scrambled eggs (divide evenly). Place 3–4 slices of avocado on top of the egg layer and sprinkle with chopped cilantro.

Fold wrap: fold the sides of the tortilla inwards, then roll tightly from the bottom up to enclose fillings. Wrap in parchment or foil for easier handling if desired.

Optional crisping (recommended): heat a clean skillet or grill pan over medium. Add remaining 1.5 tbs olive oil or butter split across the pan. Place each wrapped burrito seam-side down and press gently with a spatula or panini press. Cook 1.5–2 minutes per side until tortilla is golden brown and cheese inside is melted. Rotate to crisp all sides as desired.

Serve: remove from heat, let rest 1 minute, slice in half on the diagonal if desired, and serve with lime wedges for squeezing and extra hot sauce or salsa on the side.