This scrambled egg wrap is loaded with perfectly cooked scrambled eggs, roasted sweet potato, black beans, creamy avocado and salsa. Vegetarian breakfast wraps make for such a delicious start to your day and can even be enjoyed for lunch!
As soon as I finish one meal, I’m thinking about the next.
I even lay in bed at night thinking about what I’m gonna have in the morning.
Kinda obsessed with food, I guess. You too?
I’ve never been one to skip breakfast (it’s one of my favourite meals).
These scrambled egg wraps come together quickly and fills me up without weighing me down. Plus, they pair perfectly with coffee!
Fan of scrambled egg recipes? Try this scrambled egg breakfast sandwich!
How to Assemble this Scrambled Egg Wrap
Full details on how to make this vegetarian breakfast wrap are in the recipe card below, but here are the basics:
- Place your scrambled egg on the bottom half of a flour tortilla.
- Top with roasted sweet potato.
- Next goes black beans.
- Pile on the sliced avocado.
- Drizzle over some of your favourite salsa.
- Fold the wrap up.
Can I Add a Protein?
For sure!
To keep these breakfast wraps vegetarian, try tofu scramble or your fave veggie bacon or veggie sausage.
Alternately, for a non-vegetarian wrap, crispy bacon, crumbled cooked sausage or ham would work great.
Tips and Variations
- This recipe yields 4 wraps. If your wraps are a different size than the ones used here the quantity you yield may vary.
- Cheese makes a lovely addition to these wraps.
- Chives were added to the scrambled eggs. Green onion is another delicious option.
- You can either add sliced avocado or mash it up; it’s up to you!
More Easy Breakfast Recipes
If you make vegetarian breakfast wrap, be sure to leave a comment below!
Scrambled Egg Wrap (vegetarian)
Ingredients
Roasted Sweet Potato
- 1 sweet potato, peeled and cut into small cubes
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Scrambled Eggs
- 4 large eggs
- 1.5 tablespoons minced fresh chives
- pinch salt
- pinch freshly ground black pepper
- 1 tablespoon butter
Other Breakfast Wrap Components
- 1 avocado, halved, peeled, pitted and sliced
- 1 cup no salt added black beans, rinsed and drained
- 5 tablespoons salsa
- 4 flour tortillas, each about 9 to 10 inches in diameter
Optional Serving Ideas
- Sour cream
- Salsa
- Hot sauce
Instructions
Roasted Sweet Potato
- Preheat oven to 400 degrees Fahrenheit.
- Combine cubed sweet potato with olive oil, smoked paprika, salt and black pepper in a medium bowl. Toss to coat the sweet potato. Spread out onto a sheet pan and roast for about 20 minutes or until tender, turning once.
Scrambled Eggs
- Crack eggs in a bowl and whisk with chives, salt and pepper using a fork.
- Add butter to a 10-inch non-stick frying pan and place over medium heat. Once melted, pour in eggs.
- Allow to cook for 30 seconds or so before dragging a spatula through the eggs to form ribbons. Cook for about 2 to 3 minutes until cooked through. Transfer the eggs to a plate (so they don't overcook) and set aside.
Breakfast Wrap Assembly
- Distribute scrambled eggs on the bottom half of the tortillas. Top with cooked sweet potato, black beans, avocado and salsa.
- To fold the wraps: For each one, bring one side of the tortilla up over the ingredients (covering them), fold in each side, then begin to tightly roll the wrap (keeping everything tucked in as you roll, so it's compact). I like to fold wraps burrito-style. Alternatively, you can fold the wrap your favourite way. Serve as is or with sour cream salsa and/or hot sauce. Enjoy!
Notes
- This recipe yields 4 wraps. If your wraps are a different size than the ones used here the quantity you yield may vary.
- Cheese makes a lovely addition to these wraps.
- Chives were added to the scrambled eggs. Green onion is another delicious option.
- You can either add sliced avocado or mash it up; it’s up to you!
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
Kathy @ Beyond the Chicken Coop
You know I’m a huge fan of breakfast! It’s just the way to start the day. These egg wraps look perfect. I especially love the sweet potatoes and avos! What a great addition! So much flavor and so good for you too!
Dawn - Girl Heart Food
Yes! Thank you Kathy!
David @ Spiced
I love scrambled egg wraps! As you mentioned, I could eat them for breakfast or lunch. Heck, I could eat them for dinner, too! But the idea of adding a whole bunch of roasted veggies in there is awesome. I’d definitely go heavy on the feta (yum!) and add some bacon (double yum!). Great idea, Dawn!
Dawn - Girl Heart Food
Me too! Thanks David!
Laura
My mind works exactly the same. ha! I plan my meals out so I don’t miss any flavor opportunities, too! And this wrap looks so tasty an healthy! Perfect breakfast or lunch! So pretty, too!
Dawn - Girl Heart Food
Right??! Thanks Laura!
Marissa
Same here – always have food on my mind! And I’d love these beautiful scrambled egg wraps for ANY meal!
Dawn - Girl Heart Food
Happy to hear I’m not the only one! 😉 Thanks Marissa!
Jennifer @ Seasons and Suppers
Such a great way to start any day! Love all the flavours and goodness you have packed in there 🙂
Kelsie | the itsy-bitsy kitchen
I’m the same way. I’m always thinking about my next meal or snack. I like to plan ahead, haha! These wraps look awesome and I could totally go for one this morning!