Flattened Fiesta Egg Wrap

A fun and satisfying handheld breakfast sandwich loaded with all the best Tex Mex flavours.

  • Prep time: 5 min
  • Makes: 1 serving
  • Cook time: 4 min

Nutritional Information


  • Calories 510
  • Fat 25 g
  • Saturated Fat 8 g
  • Cholesterol 245 mg
  • Carbohydrate 50 g
  • Fiber 6 g
  • Sugars 2 g
  • Protein 20 g
  • Sodium 980 mg
  • Potassium* 160 mg

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued.


flour tortilla (10-inch/25 cm)
2 tbsp / 30 mL
prepared refried beans
2 tbsp / 30 mL
shredded Cheddar cheese, divided
1 / 65 g (or 58 g)
Burnbrae Farms Plain Egg or Egg White Patty, thawed
1 tbsp / 15 mL
Nacho Cheese Sauce (prepared or see Advanced Preparation below)
1 tbsp / 15 mL
each chopped green onion and diced tomato
Sour cream, salsa and guacamole (optional)


  1. Spread tortilla with refried beans, leaving a 2-inch (5 cm) border around edge. Sprinkle with cheese and top with egg patty. Spread patty with cheese sauce; sprinkle with green onion and tomatoes. Fold in one-third edge of tortilla; continue folding, overlapping edges, making 6 pinwheel-style folds in total to enclose filling.
  2. Press wrap in a sandwich press for 4 minutes or until toasted (alternately, cook under a weight on a grill, turning once). Serve with garnishes on the side (if using).


  • Batches of wraps can be assembled and wrapped and stored in refrigerator for up to 1 day.
  • Add a "crunch" layer by topping the patty with a large tortilla chip and 2 tbsp (30 mL) extra grated Cheddar cheese along with the onion and tomato. (Serve assembled sandwich immediately as chips get soggy when held.)
  • Add a layer of crumbled taco-seasoned beef, cooked bacon or sausage for a more indulgent breakfast wrap.

Advance Preparation


Nacho Cheese Sauce
1 can / 354 mL
evaporated milk
2 tbsp / 30 mL
8 oz / 250 g
old Cheddar cheese, shredded
1/4 cup / 50 mL
canned diced green chilies


  1. Whisk evaporated milk with cornstarch in saucepan. Bring to a simmer; gradually stir in cheese until smooth and melted. Remove from heat; stir in chilies. Reserve in refrigerator for up to 1 week. Makes 2 cups (500 mL).

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