A couple of cafes near my work sell breakfast burritos or wraps. I’ve only had them a couple of times but they are amazing! They’re so full of different things I can hardly keep track – ingredients like scrambled eggs, avocado, hash brown, cheese, tomato, black bean, corn, bacon and spinach, maybe a few others, I’m really not sure – but, and you know there has to be a but, they are enormous! Half of one is an ample breakfast, and a whole one means you hardly need to eat before dinner.

They are also really not the type of thing I would make at home – see nearly a dozen components to separately prepare, and the fact that you have to make them mostly last minute. What I do like to make at home, especially for breakfast or packed lunches, is quick or make ahead items like my pizza scrolls, or egg and bacon muffins, and these wraps are just as simple. They’re modest in size, and definitely fall into that quick to prepare group, with the fillings able to be made ahead, or repurposed from leftovers. The first one pictured below simply has a slice of grilled eggplant added as well as the mushroom.

Now I made a point of saying flatbread or tortilla, because although you are quite likely to have tortillas in the pantry, and they are certainly fine to use, I absolutely love these made with Coles wholemeal flatbreads – I won’t link, but they’re sold in the bakery area. The nutty tasting wholemeal is a lovely contrast to the fillings, and they are still easy to handle and roll well.

For fillings, I mention above that I added eggplant with the mushroom, and pictured below is another version, minus the mushroom and spinach, and with haloumi and leftover roast vegetables (swede, celeriac, onion and fennel if you’re interested!) instead. About half a cup of almost any leftover cooked vegetable would work I think, as long as it’s not too wet.

Disclaimer: I don’t ever do sponsored posts, and didn’t receive any compensation for this post. It just happens that I think these flatbreads are really great, a product of Australia, sold freshly baked, and from surprisingly few ingredients (wheat flour, water, canola oil, wheat bran, wholemeal wheat flour, raising agent, salt, vitamins). 

Flatbread/Tortilla egg wrap

• 1 medium wholemeal flatbread/flour tortilla (approx 25cm)
• 2 tsp oil
• 1 egg
• 2 tsp milk
• small handful parsley
• small handful chives
• 2 Tbs grated cheese of choice
• 1 large flat mushroom and/or large handful baby spinach
• salt and pepper

Whisk together the egg, milk, chopped herbs and salt and pepper. If you want, add the cheese to the egg, or you can add with other fillings.

If the flatbread is a bit stiff, start by popping it into a dry nonstick frying pan on medium for about 30 seconds. Remove the flatbread, add 1 tsp oil and fry the sliced mushroom for a few minutes until softened and browning. Remove from the pan and add the remaining oil, increasing heat slightly.

Pour in the egg, and straight away swirl to cover the base. Put the flatbread carefully on top of the egg, pressing down gently to makes sure the egg is in full contact and goes almost to the edge of the bread. Cook for a couple of minutes, then lift the edge to check the egg is cooked. Slide onto a plate, then flip upside down in the pan to slightly brown the flatbread. While the base is browning, put the mushroom, cheese, and spinach if using, on top of the egg. Add sauce if you like, I don’t, but feel free to add your usual 🙂

Remove from the heat and quickly roll up. Cut in half to serve.