Breakfast Burrito Wrap

A filling and high flavor on-the-go breakfast burrito featuring egg, diced peppers and sharp Cheddar cheese.

  1. In a pan or griddle over high heat, add the oil, peppers, onions, and salt. Sauté until tender and lightly browned, about 10 minutes. Reserve.
  2. Cut each heated omelet in half.
  3. Top each tortilla with 1/2 omelet, 1/2 cup sautéed vegetables, 2 Tbsp. Pico de Gallo, 1/4 cup cheddar cheese, and top with a second 1/2 omelet. Fold the sides of the tortilla towards the center and wrap the opposite ends to close.
  4. Sear the burritos on a griddle seam-side-down to seal. Turn burritos and
  5. Griddle on top side.
  6. Heat till hot throughout, about 5 minutes, and serve.

  • Lighten it up: sub in an Egg White Home-Style Omelet #76501.
  • Go gluten free: swap the flour tortilla for soft corn tortillas; serve as tacos.
  • Punch up the protein with finely chopped grilled chicken breast.

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