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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)

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

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.

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.