Omelet Tortilla Breakfast Wrap

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This Omelet Tortilla Breakfast Wrap takes a classic omelet and cooks it with a tortilla right in the skillet. Then simply roll it up and you have an easy on-the-go breakfast.

This Omelet Tortilla Breakfast Wrap takes a classic omelet and cooks it with a tortilla right in the skillet. Then simply roll it up and you have an easy on-the-go breakfast.
Omelet Tortilla Breakfast Wrap

This breakfast wrap combine two of my favorite weekend breakfast entrees – a breakfast burrito and an omelet in one! Use your favorite omelet fixins, the combinations are endless! A couple of other delicious breakfast recipes you may love, Breakfast Taco Scramble and Loaded Baked Omelet Muffins.

This Omelet Tortilla Breakfast Wrap takes a classic omelet and cooks it with a tortilla right in the skillet. Then simply roll it up and you have an easy on-the-go breakfast.

This omelet tortilla wrap is very filling and has just 315 calories. If you want some omelet recipes without the tortilla, try this Open-Faced Omelet with Feta, Roasted Tomatoes and Spinach and Goat Cheese Herb Omelet with Nova Lox. Just be sure to use a good non-stick skillet so you can seamlessly flip the omelet without sticking.

Apparently, there’s a show on Netflix that makes a similar recipe based on some comments called Nadiya’s Time To Eat. Although I haven’t seen the show, I have seen this concept all over Tiktok so not sure who the original creator is and sorry if I didn’t give proper credit. The idea is not new, I’ve been going to an Indian Street food restaurant for years called Kati Roll where they do the same thing only with roti.

What can you put in an omelet?

You can put just about any veggies, meat, or cheese in your omelet wrap. Omelet fillings are incredibly versatile. Here are some variations:

  • Add Meat: turkey, ham, bacon, sausage
  • Vegetables: bell pepper, tomato, onion, mushrooms, broccoli, spinach, zucchini, squash
  • Cheese: cheddar, feta, Parmesan, mozzarella, Monterey jack, goat, Swiss

How to Make an Tortilla Omelet Wrap

  1. Start by cooking your bacon and veggies in a skillet the same size as the tortilla.
  2. Spread in an even layer and pour in the eggs. Swirl the pan to redistribute the eggs in a round omelet shape about the same size as the tortilla.
  3. Top the eggs with the tortilla on top and press the tortilla down – the uncooked part of the eggs will help the tortilla stick to the eggs.
  4. Run a spatula around the outside of the omelet and then quickly flip the omelet. Cook the tortilla side of the omelet wrap for one minute until the tortilla is browned and crisp.
  5. Transfer the omelet to a plate, roll up, and place seam side down. Cut the wrap in half and serve with hot sauce or salsa if you like.

This Omelet Tortilla Breakfast Wrap takes a classic omelet and cooks it with a tortilla right in the skillet. Then simply roll it up and you have an easy on-the-go breakfast.This Omelet Tortilla Breakfast Wrap takes a classic omelet and cooks it with a tortilla right in the skillet. Then simply roll it up and you have an easy on-the-go breakfast.This Omelet Tortilla Breakfast Wrap takes a classic omelet and cooks it with a tortilla right in the skillet. Then simply roll it up and you have an easy on-the-go breakfast.This Omelet Tortilla Breakfast Wrap takes a classic omelet and cooks it with a tortilla right in the skillet. Then simply roll it up and you have an easy on-the-go breakfast.

More Omelet Recipes You’ll Love:

This Omelet Tortilla Breakfast Wrap takes a classic omelet and cooks it with a tortilla right in the skillet. Then simply roll it up and you have an easy on-the-go breakfast.
Print WW Personal Points
4.91 from 31 votes
Did you make this recipe?

Omelet Tortilla Breakfast Wrap

315 Cals 28 Protein 23 Carbs 17 Fats
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Yield: 1 serving
COURSE: Breakfast, Brunch, Lunch
CUISINE: American
This Omelet Tortilla Breakfast Wrap takes a classic omelet and cooks it with a tortilla right in the skillet. Then simply roll it up and you have an easy on-the-go breakfast.

Ingredients

  • 2 slices center-cut bacon
  • 2 large eggs, beaten
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper
  • ½ cup chopped white mushroom
  • 1 garlic clove, minced
  • Handful of baby spinach, about 20 leaves, chopped
  • 1 8 or 9-inch low-carb whole wheat tortilla, (I used La Tortilla Factory)
  • Fresh salsa or hot sauce, for serving (optional)

Instructions

  • Place bacon in a cold non-stick skillet the size of your tortilla. Cook over medium heat until brown and crisp, about 5 minutes. Transfer to a paper towel lined plate. Once cool, chop bacon into small pieces.
  • Meanwhile, in small bowl add eggs, salt and pepper, to taste. Mix and set aside.
  • Add mushrooms to skillet with bacon drippings and sauté 1 minute. Add garlic and sauté 30 seconds more.
    This Omelet Tortilla Breakfast Wrap takes a classic omelet and cooks it with a tortilla right in the skillet. Then simply roll it up and you have an easy on-the-go breakfast.
  • Spread garlic and mushrooms in an even layer then add beaten eggs to the pan. Swirl the pan to create a round omelet shape, similar to the size of your tortilla.
    Spinach and Mushroomo Omelet Wrap-2
  • Top with the spinach and chopped bacon then place the tortilla on top of the omelet and press gently with your hands, using the uncooked part of the egg as a sort-of glue. Allow to set for about 10 seconds.
    How To Make an Omelet Tortilla Breakfast Wrap
  • Run a flat spatula along the outside of the omelet, carefully releasing the edge to prepare for flipping. Quickly flip the omelet and cook, tortilla side down for about 1 minute more, or until tortilla is browned and beginning to crisp.
    This Omelet Tortilla Breakfast Wrap takes a classic omelet and cooks it with a tortilla right in the skillet. Then simply roll it up and you have an easy on-the-go breakfast.
  • Transfer to a plate and carefully roll up the tortilla. Place seam side down and cut in half. Serve with fresh salsa or hot sauce, if desired.

Video

Nutrition

Serving: 1wrap, Calories: 315kcal, Carbohydrates: 23g, Protein: 28g, Fat: 17g, Saturated Fat: 4.5g, Cholesterol: 377mg, Sodium: 1037mg, Fiber: 14.5g, Sugar: 2g
WW Points Plus: 8
Keywords: breakfast wrap, omelet, tortilla omelet

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63 comments

  1. My husband and I love these! Have you ever tried freezing and reheating these?

  2. When you served these as an Omelet Bar. How did you keep them warm so the tortilla shell did not crack, were they rolled?

  3. I love this recipe! I meal prepped it (which I do not recommend as it takes about 10 minutes per wrap) and I find that it keeps me full for longer than usual each morning!

  4. 6💙 but only because the lowest tortillas I can get are three points

  5. Another delicious and super flavorful dish – thank you, Gina!!!

  6. Gina, I’m a huge fan and first time writer. This is an excellent recipe because it’s so flexible. I made mine with two egg whites and one whole egg. I didn’t have any mushrooms so I used the spinach with some asparagus that I had already steamed, and about 1/4 cup of fresh salsa (chopped tomatoes, minced onion, minced serrano, chopped cilantro, juice of 1/2 lime) which I added all together. I wanted a little cheese so I used some low fat cheddar (1 oz.). I didn’t calculate the calorie factor yet, but losing a yolk and adding the cheese may come out to close of the overall calories/fat. Perfectly crisp tortilla and very tasty! I also prepped the night before to make 4 individual servings, so that the whole affair took 10 minutes in the morning. Super fast, healthy, and my family agreed this is now a fan favorite!

  7. Made this for lunch to use up the spinach and mushrooms I had in the fridge. LOVED it. I shared the recipe with all my friends.