Asian Fusion Breakfast Egg Wraps
A quick and easy breakfast egg wrap recipe for busy bees in the morning. It only takes 10 minutes to cook!
Servings: 2
Calories: 331kcal
Ingredients
- 2 tbsp cooking oil
- 1/2 tbsp chopped scallion
- 2 tortilla wraps
- 2 tbsp hoisin sauce
- 4 large eggs
- 1 tbsp water
- 1/2 tsp salt
- 2 tsp garlic pepper powder
Instructions
- Beat four eggs in a bowl
- Mix the beaten eggs with water, salt, garlic pepper powder, and scallion
- Spread 1 tbsp hoisin sauce on each tortilla wrap
- In a saute pan, add some cooking oil and cook the half of the beaten eggs over medium heat, for about 30 seconds
- While the egg is still cooking and liquidy, stick the tortilla on top of it, the sauce side down. Use your fingers to make sure the tortilla is sticking to the egg.
- After the egg is being cooked for about 30 seconds, flip it over and cook for another 30 seconds with the tortilla side down
- Take the egg and tortilla out of the pan, cool down a little and then roll it tightly like a burrito
- Repeat the step 4-7 for the second breakfast egg wrap