Bacon Avocado Wrap Recipe

Prepare avocado mayo spread

Halve and pit the avocados. Scoop flesh into a bowl. Add mayonnaise, lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Mash with a fork until mostly smooth but still slightly chunky. Taste and adjust seasoning. Keep covered and refrigerated until assembly.

Warm the tortillas briefly: stack, wrap in a clean kitchen towel and microwave 20–25 seconds or heat individually in a dry skillet 15–20 seconds per side until pliable. Keep covered to stay warm.

Cook hashbrowns

Heat a large nonstick skillet over medium-high and add 2 tbs vegetable oil. When shimmering, add the shredded hashbrowns in an even layer. Press down gently with a spatula. Cook without stirring for 4–5 minutes until the underside is browned and crisp. Flip in sections, add 1 tbs butter, and cook another 3–4 minutes until golden and cooked through. Season with 3/4 tsp salt and 1/2 tsp black pepper. Transfer to a plate lined with paper towel to drain.

Scramble the eggs

Whisk 4 large eggs with 2 tbs milk and a pinch of salt and pepper. Wipe the skillet clean, reduce heat to medium-low, add 1 tbs butter, then pour in the egg mixture. Stir gently and constantly until eggs are just set but still moist, about 2–3 minutes. Remove from heat.

Cook bacon

In a separate skillet over medium heat, lay out 8 bacon slices without overlap. Cook, turning occasionally, until crisp to desired doneness, 8–12 minutes. Transfer to paper towels to drain. When cool enough to handle, optionally chop into shorter pieces for easier wrapping.

Prepare tomato

Slice the medium tomato into 8 thin slices. Lightly toss with 1 tsp olive oil and 1/4 tsp salt to bring out flavor. Pat dry on paper towel if very juicy to prevent soggy wrap.

Lay one warmed tortilla flat. Spread about 1 1/2 tbs of the avocado-mayo spread over the center, leaving 1 inch border.

Layer on: a quarter of the scrambled eggs (about 1/4 of the egg mixture), half a cup of hashbrowns (or a quarter of cooked hashbrowns), two bacon slices (or 2 chopped strips), 2 tomato slices, and 2 tbs shredded cheese if using. Drizzle a little hot sauce if desired.

Fold the sides of the tortilla in, then roll tightly from the bottom to form a wrap. If needed, secure with toothpicks. Repeat for remaining tortillas and fillings.

Optional — toast the assembled wraps: heat a clean skillet over medium, place wraps seam-side down and toast 1–2 minutes per side until golden and sealed. Slice in half diagonally and serve warm.