Description
Mornings don’t have to be boring. This Southwest Breakfast Wrap is quick, flavorful, and filling—perfect for busy school mornings or a relaxed weekend brunch. Fluffy eggs, sweet peppers, and a smoky chipotle-style sauce come together in one warm, handheld meal that keeps you energized without a lot of effort.
Ingredients
For the Wrap
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3 large eggs
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1/4 cup bell peppers, diced
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1/4 cup onion, diced
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1 tsp olive oil or butter
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1 large flour or whole-wheat tortilla
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2 tbsp salsa
Optional Add-Ins
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Shredded cheddar or pepper jack cheese
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Black beans (rinsed and drained)
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Fresh spinach
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Sliced avocado
For the Smoky Yogurt Sauce
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1/4 cup plain Greek yogurt
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1 tsp adobo sauce (or smoked paprika if unavailable)
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1 tsp fresh lime juice
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Pinch of salt
Instructions
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Make the Sauce
Mix yogurt, adobo sauce, lime juice, and salt in a small bowl. Set aside. -
Cook the Veggies
Heat oil or butter in a non-stick skillet over medium heat. Sauté peppers and onions for 4–5 minutes until soft and lightly golden. -
Scramble the Eggs
Push veggies to one side. Crack eggs into the pan, lightly scramble, then mix with veggies. Cook just until fluffy and set. -
Warm the Tortilla
Heat the tortilla in the pan for about 30 seconds per side so it’s soft and flexible. -
Assemble
Spread the sauce down the center of the tortilla. Add the egg mixture, salsa, and any extras you like. -
Roll & Toast (Optional)
Fold in the sides and roll tightly. Toast seam-side down in the pan for 1–2 minutes per side for a crispy finish.
Notes
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Don’t overcook the eggs – remove them while still soft; they finish cooking in the wrap.
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Warm tortillas roll better and won’t crack.
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Meal prep friendly: Wrap tightly and refrigerate up to 2 days. Reheat in a skillet or air fryer.
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Too spicy? Use less adobo or swap in smoked paprika.