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A crispy, toasted 5-minute breakfast wrap folded into a triangle with labneh, salami, and tomatoes.

5-Minute Viral Tortilla Breakfast Wrap (Turkish Style)

323kcal
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Prep 2 minutes
Cook 3 minutes
Total 5 minutes
A quick and trendy breakfast hack featuring a toasted lavaş (tortilla) with a fluffy egg base, creamy labneh, savory salami, and fresh vegetables.
Servings 1 people
Course Breakfast
Cuisine International, Turkish

Ingredients

  • 1 large Flour tortilla
  • 2 large Eggs
  • 1 tbsp Labneh or cream cheese
  • 2-3 slices Beef salami or turkey bacon
  • 2-3 slices Tomato
  • ½ cup Iceberg lettuce, arugula, or baby spinach
  • 1 tbsp Vegetable oil (for frying)
  • 1 pinch Salt
  • 1 pinch Red pepper flakes (optional)

Equipment

  • Non-Stick Frying Pan: Ideally the same size as your tortilla.
  • Wide Spatula: Essential for a clean and successful flip.
  • Small Bowl: For whisking the eggs before pouring.
  • Chef's Knife: To slice your wrap in half for that perfect cross-section photo!

Method

  1. Heat a little oil in a non-stick pan over medium heat. Whisk the eggs and pour them into the pan.
    Pouring whisked eggs into a heated non-stick pan for a quick breakfast wrap.
  2. While the eggs are still slightly wet on top, place the tortilla directly onto the eggs. Press down gently with a spatula so they stick together.
    Placing a fresh tortilla (lavaş) directly over the partially cooked eggs in a skillet.
  3. Once the eggs are fully cooked, flip the tortilla over so the egg side is facing up. Transfer it to a plate.
    Using a spatula to press the tortilla onto the eggs to ensure they stick together perfectly.
  4. Use a knife or kitchen scissors to make a cut from the center of the tortilla down to the bottom edge.
    Flipping the egg-covered tortilla so the fluffy egg side is facing up on a plate.
  5. Imagine the tortilla is divided into four sections.
    Q1: Spread a layer of creamy labneh.
    Q2: Place your tomato slices.
    Q3: Add your salami slices.
    Q4: Top with fresh greens (lettuce or arugula).
    Making a straight cut from the center to the edge of the tortilla using a knife for folding.
  6. Fold the quadrants clockwise, starting from the cut side, until you have a neat triangle.
    Adding labneh, tomatoes, salami, and greens to the four quadrants of the egg-tortilla.
  7. Add a drop of oil back into the pan. Place the folded wrap in and grill both sides until golden brown and crispy.
    Folding the four sections of the tortilla clockwise into a neat, layered triangle shape.
  8. Serve immediately while the outside is crunchy and the inside is warm and soft.
    Grilling the folded wrap in a pan until the exterior is perfectly crispy and golden brown.

Nutrition

Calories323kcalCarbohydrates20gProtein10gFat23gSaturated Fat6gPolyunsaturated Fat9gMonounsaturated Fat7gTrans Fat0.1gCholesterol17mgSodium713mgPotassium322mgFiber2gSugar5gVitamin A667IUVitamin C9mgCalcium81mgIron2mg

Video

Notes

Cook the eggs just until softly set. Overcooking can make the wrap dry, while slightly creamy eggs help create a softer and more flavorful breakfast wrap.

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