Breakfast Wraps 2 Ways
The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Our mornings are a whirlwind, especially during the school year, so quick and simple breakfasts are key in our house.
My kids are pretty self-sufficient these days, pouring bowls of cereal, toasting bagels and waffles, or microwaving frozen egg sandwiches and wraps, like the ones I’m sharing here. I love wraps because they can be prepped ahead and are portable, making them perfect for those mornings we’re headed out the door with little time to spare for breakfast.
The Ham, Egg and Cheese Wrap is a classic combo of flavors that never tires. It’s so simple and quick to make, requiring less than five minutes. Better yet, you can prep a bunch and stash them in the fridge for up to four days or in the freezer for up to three months. I’ve included reheating instructions below.
The Fruit and Yogurt Parfait Wrap is basically the portable version of fruit, yogurt and granola! It’s really important to use a thick yogurt here (I prefer skyr, but whole milk Greek yogurt works too) and mix it with peanut butter (or nut/seed butter of choice) to create a thick spread that stays put. If you prefer the granola to stay crunchy, this wrap is best prepared the morning of and eaten shortly after. Or you can prep it the night before and the granola will become more like muesli. It is delicious both ways.
Breakfast Wraps 2 Ways
- Cook time:
- 25min
- Prep time:
- 5min
- Total time:
- 30 Minutes
- Servings:
- 4
Ingredients
For the Ham, Egg and Cheese Wrap
- 2 Heinen’s large cage free eggs
- Salt and pepper
- 1 8-inch whole grain wrap
- 3 pieces Heinen’s baked deli ham, thinly sliced
- 1 oz. Heinen’s sharp cheddar cheese, shredded (about ¼ cup)
For the Fruit and Yogurt Parfait Wrap
- ⅓ cup plain skyr or Greek yogurt
- 2 Tbsp. Heinen’s creamy natural peanut butter
- 1 whole grain 8-inch wrap
- 2 medium strawberries, sliced
- ½ medium bananas, sliced
- 3 Tbsp. Heinen’s triple berry granola
Instructions
For the Ham, Egg and Cheese Wrap
- Whisk together the eggs. Season to taste with salt and pepper.
- Heat a 10-inch skillet over medium heat. Once hot, spray the pan with nonstick cooking spray, then pour in the eggs. Tilt the pan so the eggs cover the entire surface of the pan (about 8-inches in diameter).
- Once the eggs are just barely set, top with the tortilla and press down gently with a spatula or your fingers. Slide a spatula under the eggs and gently flip so the tortilla is now on the bottom.
- Cover the surface of the eggs with the ham slices and sprinkle with cheese. Keep the pan on the heat for 30 seconds to 1 minute more, or until the tortilla begins to lightly toast and the cheese begins to melt.
- Slide the tortilla onto a work surface and roll it up jelly roll-style. The heat from the eggs and tortilla will continue to melt the cheese.
- Wrap in parchment or foil, if desired.
Note: To prep-ahead and/or freeze the Ham, Egg and Cheese Wraps, prepare the recipe through step 4. Transfer the tortilla onto a flat surface and allow it to cool for at least 5 minutes before rolling. After rolling, wrap it tightly in foil and store in the fridge for up to 4 days, or in a Ziploc freezer bag for up to 3 months. To reheat, remove the wrap from the foil, place on a microwave-safe plate and cover with a damp paper towel. Heat for 30 seconds to 1 minute if refrigerated, or 2-2 ½ minutes, or until heated through and steaming, if frozen. You can also bake the frozen wraps in a 350°F oven (keep in foil) for 20-25 minutes.
For the Fruit and Yogurt Parfait Wrap
- In a bowl, mix together the skyr or Greek yogurt and peanut butter.
- Spread the yogurt mixture over the entire surface of the wrap. Arrange the strawberries and banana slices in the center of the wrap; top with granola.
- Fold in the sides, then roll up the wrap burrito-style. Wrap in parchment or foil, if desired.
