Scrambled Egg Wrap

Looking for a quick and healthy breakfast?  Work from home lunch?  We’ve got you covered.  High in protein, fast and delicious!

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Scrambled Egg Wrap

Course: Breakfast, Lunch
Keyword: Breakfast Favorites, Easy Lunch, High Protein, Under 30 Minutes
Servings: 1 serving
Author: Denise


  • 3 eggs
  • 1 Tbsp milk
  • Pinch of salt and pepper
  • 1 wedge laughing cow cheese or 1 Tbsp spreadable cheese
  • 1/2 cup spinach
  • 1 lavash wrap or large tortilla we love Joseph’s lavash bread
  • 1/4 avocado
  • Salsa


  • In a small bowl, whisk eggs, milk, salt and pepper.  Heat a nonstick skillet over medium high heat.  Add egg mixture.  While cooking, use a spatula to pull eggs away from side of pan to get a nice, soft scrambled egg.  Cook 4-5 minutes.  It’s ideal to have the mixture slightly undercooked.
  • Turn off heat.  Lay lavash wrap on counter or plate.  Spread cheese in a thin layer, leaving about an inch of space around the edge.  Top with spinach and scrambled egg mixture, keeping all towards the middle.  Drizzle a little salsa on top of eggs.  (Hot sauce would also be a great substitute!)
  • Wrap lavash wrap around eggs by bringing edges to center and gently folding edges over each other.  You should end with a hexagon-like wrap with all edges meeting in the center.
  • Wipe skillet out with a paper towel.  Spray a little nonstick spray or drizzle a little olive oil.  Heat skillet over medium high heat.  Place wrap in skillet with the center side down.  The heat will cook the wrap and help seal it.  Cook 2-3 minutes and flip.  Repeat until slightly browned.
  • Cut in half and top with avocado and favorite salsa.  We love our Roasted Salsa on the website.
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