Post Wrap Recipe

Cook potatoes

If using raw diced potato, par-cook them so they brown quickly. Place the diced potato in a microwave-safe bowl with 1 tablespoon water, cover, and microwave on high for 2–3 minutes until just tender but not falling apart. Drain any excess water. Alternatively, parboil diced potato in boiling water for 3–4 minutes, drain and pat dry.

Heat a 10–12 inch skillet over medium-high heat. Add 2 teaspoons vegetable oil. When shimmering, add the par-cooked diced potatoes in a single layer. Season with a pinch of salt and pepper. Cook, stirring occasionally, 6–8 minutes until golden-brown and crisp on the edges. Push potatoes to one side of the pan.

Add the diced turkey sausage to the pan with the potatoes (if using pre-cooked link or patties, crumble/chop first). Cook 3–4 minutes, breaking up larger pieces, until heated through and lightly browned. If the sausage is raw, cook until no pink remains and internal temperature reaches 165°F (about 6–8 minutes). Stir potatoes and sausage together, then transfer the mixture to a bowl and keep warm.

Wipe the skillet briefly and reduce heat to medium. Add 1 tablespoon butter and allow to melt and foam but not brown.

Crack 4 large eggs into a bowl. Add 2 tablespoons whole milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until combined and slightly frothy.

Pour the egg mixture into the skillet over medium heat. Let sit undisturbed 10–15 seconds until edges begin to set. Using a spatula, gently push set edges toward the center while tilting the pan to let uncooked egg flow to the edges. Continue folding and gently stirring until eggs are mostly set but still soft and slightly glossy, about 1–2 minutes. Remove from heat just before fully firm; carryover heat will finish them.

Fold the cooked eggs into the sausage-and-potato mixture in the bowl and stir gently to combine.

Warm the flour tortillas so they are pliable: wrap tortillas in a damp paper towel and microwave 20–25 seconds, or heat individually in a dry skillet 20–30 seconds per side over medium-low heat.

Place a warmed tortilla on a flat surface. Spoon half of the filling (sausage, potato, eggs) down the center of the tortilla lengthwise, leaving room at the ends for folding (about 1/3 of the tortilla). Sprinkle 1/4 cup shredded cheddar cheese evenly over the warm filling so it melts slightly. Add a teaspoon of chopped chives or parsley if using, and hot sauce or salsa to taste.

Fold the short ends of the tortilla over the filling, then roll tightly from one long side to the other to form a sealed wrap. Repeat with the second tortilla.

Heat a clean skillet or griddle over medium heat and lightly butter or oil the surface (about 1 tsp). Place each wrapped tortilla seam-side down on the skillet and cook 1.5–2 minutes until golden brown and crisp. Flip and cook the other side 1–1.5 minutes. Press gently with a spatula for even contact so cheese melts and seam seals.

Remove wraps from the skillet, let rest 1 minute, then slice in half on the diagonal. Serve immediately.