This wrap idea came to life when my husband said he was hungry and wanted to make chicken nuggets for the 700th time. It was late and he had been snacking but he wanted to actually have lunch so I offered to make something. I am usually okay with just a snack when I am working from home but he needs a “real” lunch. For the past few days, he has been living the life of a teenager: frozen chicken nuggets, mac, and cheese, or frozen pizza. So today when he was going to preheat the oven and once again make chicken nuggets, I decided to take over. He wasn’t sure what to expect because when he asked what I was making I said, “don’t worry, you will like it” and he sure did! After the first bite, he went “WOW!!! This is amazing! It’s bursting with flavor. Can you make it again for dinner?” That’s when I knew this wrap was a winner!
Ingredients
Makes 1 wrap
- 2 tsp olive oil
- 2 eggs, beaten
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp paprika
- 1/2 cup shredded cheese (mozzarella and cheddar mix)
- 1 flour tortilla
- 1/2 cup cooked black beans
- 1/2 an avocado, sliced
- Frank’s hot sauce, to taste
Directions
1. In a bowl beat the eggs with salt, pepper, and paprika.
2. In a pan or skillet, heat oil over medium-high heat.
3. Add egg and let cook until the edges start to set.
4. Sprinkle cheese over eggs and place the tortilla on top, pressing gently until it sticks. Let cook until it is ready to be flipped. Approx 30 sec- 1min.
5. Flip egg and tortilla over and let cook until the tortilla starts browning.
6. Remove from heat and place on a piece of foil, tortilla side down. Spread the beans over the center of the tortilla (on the egg side). Add avocado, hot sauce (optional: add rice).
7. Roll your wrap, and enjoy!
Recommendation: serve it with a side of sour cream and Homemade Salsa.
Kosher Latina 