Avocado and Egg Breakfast Burrito Wraps

• 4 large eggs
• 1/2 ripe avocado, diced
• 4 flour tortillas
• 1/4 cup shredded cheddar cheese
• 2 tablespoons milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 2 green onions, sliced
• 1/4 teaspoon chili powder
• Optional: hot sauce
• Optional: salsa

Steps

1. 1 Whisk together eggs, milk, salt, pepper, and chili powder in a bowl.
2. 2 Heat olive oil in a non-stick skillet over medium heat.
3. 3 Pour the egg mixture into the skillet and cook, stirring gently, until just set.
4. 4 Warm the tortillas in the microwave for 20-30 seconds each to make them pliable.
5. 5 Divide the scrambled eggs among the tortillas.
6. 6 Top each with diced avocado, shredded cheese, and sliced green onions.
7. 7 Add a drizzle of hot sauce or salsa if desired.
8. 8 Fold the sides of each tortilla over the filling and roll up.
9. 9 Serve immediately.

Equipment

• Non-stick skillet
• Microwave
• Cutting board and knife

Variations

• Add crumbled cooked bacon or sausage for a non-vegetarian option.
• Include sautéed spinach or peppers for extra veggies.

Substitutions

• Use whole wheat tortillas for a healthier option.
• Substitute feta cheese for cheddar for a tangy twist.

Pairings

• Fresh orange juice
• Black coffee

Nutrition

Tips

• For extra flavor, add a sprinkle of fresh cilantro on top.
• Feel free to swap out the cheese for a dairy-free alternative if preferred.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a microwave or skillet.

Freezing: Wraps freeze well for up to 3 months. Thaw overnight in the fridge and reheat gently in a skillet.

Serving Suggestions

• Pair with fresh fruit salad.
• Serve with a side of hash browns.

FAQ