Mexican Egg Wrap

At our house, we love eggs for breakfast. However, sometimes we want to change up the typical omelette or scrambled eggs and have something a little more spicy to start the day! This Mexican Egg Wrap is just the thing. It's easy to make, healthy and delicious!


Eggs 4
Coconut milk 1/4 Cup (4 tbs)
Diced white onion/Diced red onion 1/4 Cup (4 tbs)
Diced green pepper 1/4 Cup (4 tbs)
Diced red pepper 1/4 Cup (4 tbs)
Garlic cloves 2 , diced
Diced tomatoes 1/2
Cilantro sprigs 2
Avocado 1/2 , sliced
Shredded sharp cheddar cheese 1/4 Cup (4 tbs)
Whole wheat tortillas 2 Large
Extra virgin olive oil 2 Tablespoon



1. In a skillet. drizzle olive oil and add peppers, onions and garlic. saute over low heat until slightly golden.

2. Remove skillet from the stovetop and put cooked ingredients into a bowl and set aside.

3. In a small bowl, add in eggs and coconut milk. Blend eggs and milk with a fork.

4. In the same skillet, drizzle a little more olive oil over low heat and add in the eggs.

5. Using a spatula, fold eggs over to make scrambled eggs. When eggs are done, set aside.

6. On two separate plates, place 2 large tortillas.Put equal amounts of scrambled eggs on each tortilla shell.

7. Divide the following ingredients equally on both shells: onion and pepper mixture, cheddar cheese, tomatoes, and cilantro.Roll the tortillas as shown in the video.

8. With a sharp knife, cut each tortilla roll in half, so on each plate, there are two halves of the egg wrap.


9. Serve as it is or with your favorite salsa.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 2