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Taiwanese Breakfast Wrap

Taiwanese Breakfast Wrap
Serves: 1
  • 10” white homestyle tortilla
  • 2 strips bacon
  • ¼ cup vegetable or canola oil
  • 2 whole eggs
  • 1 Tbsp scallion, minced
  • 2 Tbsp shredded cheese
  • Freshly cracked black pepper
  • Sriracha sauce
  1. Fry the bacon to slightly brown – either chewy or crispy as your own preference. Crumble and set aside.
  2. Heat pan for eggs. Add oil.
  3. Beat 2 eggs with scallions in a bowl. Pour into the heated pan.
  4. Place a tortilla on top of the eggs.
  5. Slightly shake the pan to check if the eggs are formed and not sticking to the pan. Flip the pancake over.
  6. Place bacon, cheese, freshly cracked black pepper, and a little hot sauce if you like.
  7. Cook for another 1 or 2 minutes then slowly roll into a wrap.
  8. Slice the wrap into about 1 inch pieces. Drizzle sriracha sauce.


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