Italian Breakfast Wraps Recipes

Steps:

• Heat a non-stick skillet over medium heat. Add olive oil, garlic, bacon, and shallots. Saute for 2 minutes.
• Add all other vegetables, salt and pepper, and saute for 6-8 minutes, until vegetables are softened to your liking.
• In a small bowl, beat egg substitute, water, and Italian seasoning.
• Add egg mixture to skillet, and let it set for 3-5 minutes, almost like you are making a frittata.
• When the mixture is starting to solidify through the middle, begin to scramble gently, and continue until eggs are cooked through.
• Add tomatoes and mozzarella cheese, and cook until cheese is melted. Serve in tortillas, and top with parmesan if desired.

Steps:

• Cut a straight line from the center of the tortilla to the bottom edge. Imagine the tortilla in four quadrants. Spread the pesto on the lower left quadrant, then sprinkle over the Parmesan. Lay the spinach on the upper left quadrant and top with the pepperoncini peppers and olives. Spread the marinara in the upper right quadrant and top with the meatball halves. Sprinkle the mozzarella on the final quadrant.
• Fold the pesto quadrant onto the spinach quadrant. Fold the double layer onto the meatball quadrant, then fold onto the quadrant with the mozzarella so that you are left with a triangle.
• Heat the butter in a nonstick skillet over a medium heat. When the butter has melted, add the tortilla and cook until golden and crisp on the outside, 2 to 3 minutes per side. Remove from the skillet and enjoy.

Steps:

• Spread butter on one side of each tortilla. Layer each with cheese, ham, bologna, pepperoni, banana peppers, tomato, lettuce and/or optionals to within 2 inches of edge. Spread mayonnaise over lettuce. Roll tightly.
• Serve immediately or wrap in plastic or waxed paper and chill up to 2 hours.

Steps:

• Press spinach into several paper towels to drain, and repeat again.
• In a medium bowl, combine the first 4 ingredients, plus 1 (8 ounce package Italian cheese blend and mix well.
• Lay all tortillas out on counter and place 1/4 cup of mixture in each tortilla.
• Roll up tightly and arrange seam side down in greased 9x13 inch baking pan.
• Using same bowl, combine stewed tomatoes, tomato sauce, Italian seasoning, salt, and basil. Spoon mixture over the tortillas.
• Sprinkle with remaining Italian cheese.
• Bake uncovered at 350 degrees for 30 minutes.
• Remove from oven & sprinkle parmesan cheese over top and return to oven for 5 minutes, or till cheese melts.

Steps:

• Heat frying pan, and coat with cooking spray or oil.
• Beat together eggs, ham, and green pepper. Add to frying pan, and scramble cook. When almost cooked top with cheese. Cook until cheese is melted.
• Meanwhile soften the tortillas on a hot dry frying pan. You can use just one for a big wrap or use 2 for 2 smaller wraps.
• Remove tortillas from heat and top with egg and roll up burrito style. Fold in sides and roll up or you can leave one side open and roll up.
• Serve alone or with hashbrowns or rice.

Steps:

• In a small bowl, whisk the eggs, milk and pepper. In a large skillet, heat oil. Add egg mixture; cook and stir over medium heat until eggs are completely set. Stir in cheese and ham. , Spoon egg mixture down the center of each tortilla; roll up. Freeze option: Wrap cooled egg wrap in foil and freeze in a freezer container. To use, thaw in refrigerator overnight. Remove foil; wrap tortilla in a moist paper towel. Microwave on high until heated through, 30-60 seconds. Serve immediately.