Sunrise Wraps Recipe

Prepare bacon

If bacon is not pre-cooked, preheat oven to 200°C (400°F). Arrange bacon strips on a rimmed baking sheet lined with foil and a rack if available. Bake 15–20 minutes or until crisp. Transfer to a plate lined with paper towels and keep warm. If using pre-cooked bacon, reheat gently on a sheet pan in a 160°C (325°F) oven for 5–8 minutes.

Whisk eggs

In a large mixing bowl, crack in all 16 eggs. Add the milk, 2 tsp salt, and 1 tsp black pepper. Whisk vigorously until fully combined and slightly frothy (30–45 seconds).

Cook scrambled eggs

Heat a large nonstick skillet or griddle over medium-low heat. Add half of the butter (30 g) and swirl to coat. Pour in the egg mixture and let sit undisturbed for 10–15 seconds. Using a rubber spatula, gently push cooked edges toward the center while tilting the pan so uncooked egg flows outward. Continue folding and gently stirring until eggs are mostly set but still moist—about 3–4 minutes total. Remove from heat immediately (carryover will finish cooking).

Warm tortillas

Heat a clean griddle or large skillet over medium heat. Lightly brush each side of the flour tortillas with a thin layer of vegetable oil (about 2 tbs overall). Warm each tortilla 20–30 seconds per side until pliable and slightly golden. Keep tortillas warm wrapped in a clean towel or in a low oven (90–100°C / 200°F).

Assemble wraps

Lay a warm tortilla flat. Place one slice of American cheese in the center. Spoon roughly 1/8 of the scrambled eggs over the cheese (about 105–120 g eggs per wrap). Fold two cooked bacon strips, lay them over the eggs, then fold or roll the tortilla: fold bottom up over filling, fold sides in, and roll tightly. Repeat for remaining tortillas.

Grill wraps

Heat a griddle or large skillet over medium heat and add remaining 30 g butter. Place assembled wraps seam-side down and grill 1.5–2 minutes per side until golden brown and cheese is melted. Press gently with a spatula or a sandwich press for even contact. Transfer to a tray and keep warm. Cut each wrap in half if desired for serving.

Combine ingredients: In a medium bowl, add the diced tomatoes (3 cups), diced red onion (1/2 cup), chopped cilantro (1/2 cup), and minced jalapeño. Add 2 tbs fresh lime juice, 1 tbs olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp sugar if using. Stir gently to combine.

Taste and adjust: Taste the salsa and adjust seasoning — add more salt, lime juice, or a pinch more sugar if tomatoes are tart. For more heat, include some jalapeño seeds or an extra jalapeño.

Chill: Cover and refrigerate the salsa at least 20–30 minutes to allow flavors to marry. Bring to room temperature 10 minutes before serving, or serve chilled alongside the warm Sunrise Wraps.