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Egg and Avocado Breakfast Wrap - Simple, Satisfying, and Quick

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 2 large eggs
  • 1 ripe avocado
  • 1 large tortilla (flour or whole wheat, 8–10 inches)
  • 1 tablespoon butter or olive oil
  • 2 tablespoons shredded cheese (cheddar, Monterey Jack, or feta, optional)
  • 2 tablespoons salsa or hot sauce (optional)
  • Handful of baby spinach or arugula
  • 2–3 tablespoons chopped red onion or green onion (optional)
  • Fresh cilantro, chopped (optional)
  • 1/2 lime (for juice)
  • Salt and black pepper, to taste

Method
 

  1. Prep the avocado: Halve, pit, and scoop into a bowl. Mash lightly with a fork. Season with a pinch of salt, pepper, and a squeeze of lime. Keep it a little chunky for texture.
  2. Beat the eggs: Crack eggs into a small bowl. Add a pinch of salt and pepper. Whisk until the mixture looks evenly yellow and slightly frothy.
  3. Warm the tortilla: Heat a dry skillet over medium heat. Warm the tortilla for 20–30 seconds per side until pliable. Set aside on a plate.
  4. Cook the eggs: Add butter or oil to the skillet. Pour in the eggs and stir gently with a spatula, pushing from the edges toward the center. Cook on low to medium-low heat until soft and just set, 1–2 minutes. Take off the heat while slightly glossy; they’ll finish with carryover heat.
  5. Assemble: Spread the mashed avocado down the center of the warm tortilla. Layer on the eggs. Add cheese, spinach, onion, salsa or hot sauce, and cilantro if using.
  6. Wrap it up: Fold the sides inward, then roll from the bottom up, keeping it tight. If you want a crisp exterior, return the wrap to the skillet seam-side down for 1–2 minutes per side.
  7. Serve: Cut in half if you like. Add an extra lime wedge or more hot sauce on the side.