These wraps are fantastic for any meal of the day. Full of flavor and a little spicy without being overwhelmingly so. To make them as a make-ahead breakfast, you can prepare the filling ahead of time and then each morning warm some of the filling and a tortilla in the microwave or you can build the wraps completely and then reheat each morning.
1jalapeño pepperhalved lengthwise, seeded (a grapefruit spoon works well), and thinly sliced, or more to taste, or use 1 - 2 Tbsp. canned green chilies
1tomatopoke out some of the seeds and dice 1 1/2 cups
4corn tortillasor use whole wheat or white flour tortillas
1/2cupcrumbled feta cheeseor use shredded Cheddar
4tsp.salsa (look for brands with no sugar added),for serving (optional)
Heat a medium to large cast iron or other heavy skillet over medium heat, and when it is hot, add the butter or margarine. When the butter or margarine is bubbling, add the jalapeños and sauté them for 3 - 4 minutes until they start to blister and brown.
Add the tomatoes and cook them for about 5 minutes until they are breaking down and some of the liquid has evaporated.
Reduce the heat to low, give it a minute to cool down, and add the eggs and cilantro. Cook them, stirring occasionally, until the eggs are cooked to your liking, 5 - 7 minutes.
While the eggs are cooking, wrap the tortillas in a damp paper towel and warm them in the microwave for 30 seconds to 1 minute.
Turn off the heat and top the filling with the cheese. Serve it immediately, wrapped in the warm tortillas with salsa and/or avocado, if desired.
Do Ahead or Delegate: Halve, seed, and slice the jalapeno, seed and dice the tomato, beat and refrigerate the eggs, chop the cilantro, crumble or shred the cheese if necessary and refrigerate.Scramble Flavor Booster: Keep some or all of the seeds in the jalapeño if you like a spicier flavor.Tip: When a recipe instructs you to remove the seeds from a tomato, it is best to start by cutting the tomato from side to side (separating the top of the tomato from the bottom), as opposed to down the middle (from the stem to the bottom). By cutting the tomato from side to side, you keep all of the seed compartments intact. You can then gently squeeze the tomato to remove the seeds (just be conservative with the amount of pressure you apply) or you can scrape out the seeds with your finger or a small kitchen tool or spoon.Nutritional Information Per Serving (% based upon daily values): Calories 272, Total Fat: 17g, 26%; Saturated Fat: 8g, 39%; Cholesterol: 397mg, 132%; Sodium: 389mg, 16%; Total Carbohydrate: 13g, 4%; Dietary Fiber: 2g, 8%; Sugar: 4g; Protein: 17gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!