Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Estimated Calories: ~500 per serving
Protein: ~30g per serving
Carbs: ~40g per serving
Fat: ~22g per serving
Ingredients
4 eggs
2 tortillas
1 Tbsp oil
Salt + pepper
Directions
Step 1 – Cook the Eggs Right
Heat oil in a pan over medium heat and crack in the eggs. Stir gently and cook until just set so they stay soft and not overdone.
Pull them off the heat a little early because they’ll keep cooking on their own.
Step 2 – Warm the Tortillas
Heat the tortillas until they’re soft and flexible. You just want them easy to work with, not toasted.
Trying to roll a cold tortilla is how you end up with cracks and frustration.
Step 3 – Build the Wrap
Place the eggs across the center and season lightly with salt and pepper. Spread them evenly so every bite feels the same.
It’s simple, but the way you lay it out still matters.
Step 4 – Roll It Tight
Fold the sides in and roll from the bottom up, keeping everything tight as you go. Take a second to tuck it in so it holds together.
If it’s loose, it’s going to fall apart halfway through eating.
Step 5 – Optional Crisp
Place the wrap in a pan for 1–2 minutes to give it a light crisp on the outside. Turn it slightly if you want more texture.
It’s a small step, but it makes it feel like a real meal.
Step 6 – Serve
Eat it while it’s warm or wrap it up for later. Store it properly so it holds its shape.
This is one of those meals that always works when you don’t want to think.
