Fluffy Scrambled Egg, Tomato & Avocado Wrap
This quick, 10-minute high-protein egg wrap features fluffy soft-scrambled eggs, melted Swiss cheese, ripe avocado, juicy tomatoes, peppery arugula, and a spicy kick of hot sauce inside a whole wheat tortilla. Served alongside sweet nectarines and honey-cinnamon Greek yogurt for a complete, café-style breakfast plate!
Ingredients
For the Scrambled Egg Wrap
- 2 large eggs
- 1 large whole wheat wrap / tortilla
- 2 slices Swiss cheese
- ¼ cup baby spinach & wild arugula blend
- 2-3 slices vine-ripened tomato
- ¼ ripe avocado sliced
- 1-2 tsp hot sauce to taste
- 1 tsp butter or olive oil for cooking
- 1 pinch sea salt & black pepper
For the Café Side Pairing
- ½ fresh ripe nectarine halved or sliced
- ⅓ cup whole milk Greek yogurt
- 1 tsp raw honey
- 1 dash ground cinnamon
Instructions
- Whisk & Scramble Eggs: In a small bowl, whisk the eggs with salt and pepper.
- Heat butter or oil in a nonstick skillet over medium-low heat.
- Pour in the eggs and gently sweep with a spatula until soft curds form (about 2 minutes).
- Layer the Wrap: Lay the whole wheat tortilla on a clean surface.
- Top with the slice of Swiss cheese and warm scrambled eggs so the cheese begins to melt.
- Add Toppings: Layer on sliced avocado, tomato slices, baby spinach, and wild arugula.
- Drizzle hot sauce over the greens to taste.
- Tuck & Roll: Fold the sides of the wrap inward, then roll tightly from bottom to top.
- Slice diagonally across the center.
- Plate & Serve: Scoop whole milk Greek yogurt onto your plate, drizzle with raw honey, and sprinkle with cinnamon.
- Arrange fresh nectarine slices alongside the halved wrap and serve immediately!
Notes
- Soft-Scramble Tip: Cook the eggs low and slow, removing them from heat while still slightly glossy—they will finish cooking inside the warm wrap so they stay tender and never dry.
- Preventing Sogginess: Layer your spinach and arugula over the warm eggs before adding tomato slices and hot sauce. The greens act as a moisture barrier to keep your whole wheat tortilla crisp!
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Dietary Swaps:
- Dairy-Free: Swap Swiss for plant-based cheese or extra avocado, and use dairy-free coconut or almond Greek yogurt.
- Gluten-Free: Use a certified gluten-free tortilla, spinach wrap, or large warm grain-free wrap.
- Cheese Swaps: Sharp white cheddar, provolone, or Havarti melt beautifully in this wrap.
- Meal Prep & Storage: Wrap assembled (uncut) wraps tightly in parchment paper or foil and store in an airtight container in the fridge for up to 2 days. Warm in a dry skillet for 2 minutes per side or in an air fryer at 350°F for 3 minutes for a crispy outer shell. Store fruit and yogurt separately.