Admittedly, “brunchwrap supreme” is a made up word and it kind of riffs on Taco Bell’s Crunchwrap, and that’s where the inspiration started. And admittedly, the Crunchwrap is having a moment, as it just turned 20! Can you believe it?
Now, a Brunchwrap? That’s what happens when you put together the best of a brunch item and you wrap it in a tortilla.
This idea came to me because whenever I make a frittata, it’s only filling if I eat it with some kind of carb element. Sometimes it’s toast, an English muffin or slice of banana bread. However, one day this brainwave came to me. What would happen if I wrapped a slice of frittata in a tortilla and then grilled it?
Wow. It became so crunchy and satisfying. And also, really easy to eat! What more could you want?
If you’ve made a frittata before, because you know they’re the best way to use up leftover veggies at the end of the week, this is going to be easy and you’ll love it. If not, you’ll learn a new skill along the way and maybe will become a frittata (and brunchwrap) enthusiast.
What goes into a brunchwrap supreme?
Here we’re using a bunch of eggs, some cheese (which you can leave out if you’re dairy-free), veggies for texture and color and tortillas. I bet you have most of these ingredients on hand right now!
Vegetables that work in this brunchwrap supreme
I’ve listed the veggies from hardest to softest. If they’re in bold, they need to be cooked before they go into the frittata!
- Potatoes of any kind: Yukon gold, fingerling, sweet potato, Idaho, etc.
- Hard squashes like butternut squash, acorn squash and pumpkin
- Brussels sprouts
- green beans
- broccoli
- cauliflower
- eggplant
- mushrooms
- asparagus
- leeks
- onion of any kind
- shallots
- peppers of any kind
- zucchini
- peas
- summer squash
- cherry or grape tomatoes
- greens of any kind, such as spinach, arugula, kale, Swiss chard
Veggies that don’t work: super watery veggies that shouldn’t be cooked like cucumbers along with greens that are softer, more delicate and better for salad (such as red and green leaf lettuce; iceberg; romaine, and bibb). We’re also not the biggest fan of very sweet veggies like corn and carrots in frittatas, but if you like it, go for it.
You can also add leftover cheese and herbs to your frittata!
Some favorites include goat cheese, cheddar, Manchego, Monterey jack, and feta (especially feta with tomato and spinach!)
Eggs are great with a variety of herbs, including parsley, cilantro, basil, thyme, and tarragon.
How to cook veggies for a baked frittata
From the list above, the ones highlighted in bold need to be cooked for about 10-15 minutes before baking them into a frittata. Chop them small so they not only cook fast but are not going to fall out of the wrap if you take a bite.
Since you’re already using the oven, you can choose to roast the veggies quickly (unless it’s potatoes, they’ll take about 20 minutes), or saute them for a few minutes in 1 tablespoon of oil in a skillet, along with salt and pepper, on the stove. Cover the pan; this will help them cook faster.
The remaining veggies can go into a frittata raw or lightly steamed in the microwave.
More ways to customize the Brunchwrap Supreme
Cooked sausage, bacon and ground meat go really well in frittatas, too! Just make sure it’s cooked before you add it to the egg mixture.
Best tortillas to use for this wrap
You know I love Mission tortillas, but for this, any kind will work because you’re grilling these to seal them shut. They shouldn’t fall apart!
But you can absolutely wrap and grill (on a nonstick pan) just before eating, which I’ve done in the past, if you’re worried about them falling apart or any sogginess.
How to store and reheat this Brunchwrap Supreme
This brunchwrap supreme will be great in the fridge for up to 4 days and in the freezer for up to 6 months, in an airtight container. It reheats well in the microwave, on the stove, in the oven or in the toaster oven (covered so it doesn’t dry out). You can also eat it cold or at room temp! It’s a personal preference.
My favorite way to reheat this is a two-step process: microwave for 1 minute, and then broil for 30-60 seconds.
Happy prepping!
More Breakfast and Wrap Ideas!
- Scrambled Egg and Sweet Potato Meal Prep
- 7 Freezer-Friendly Breakfast Burrito Wraps
- Easy Shakshuka with Egg
- Budget-Friendly Spinach Egg Cups
- Starbucks Copycat Recipe: Spinach Feta Breakfast Wrap
Brunchwrap Supreme
Ingredients
- Cooking spray
- 7 large eggs
- 1/4 cup milk of your choice
- Salt and pepper to taste
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 cup shredded cheese optional
- 4 large tortillas 8-inch diameter
Instructions
- Preheat the oven to 400 F. Grease a baking dish with cooking spray.
- Whisk 7 eggs in a large bowl with milk of your choice and set aside.
- If adding any meat or veggies that must be cooked, give them a quick saute at this point.
- Pour the whisked eggs in the baking dish. Add salt and pepper and stir. Gently stir in the chopped red and green bell peppers and cheese. Bake uncovered for 30-35 minutes, until the top of the frittata is golden in color and firm to the touch. If it's still a little soft in the middle, cook for an additional 5 minutes.
- Let the eggs cool for 20 minutes (it's normal if they deflate a little!) and slice the frittata into pieces. Note that the size of the pieces is completely up to you! This meal is freezer friendly and extras can be frozen.
- Wrap each slice in a tortilla “envelope” style. Fold two opposite sides in, then fold the two other sides over. Place fold side down on a plate and repeat until all the frittata slices are wrapped.
- Heat a skillet for 2-3 minutes over medium-low heat. Then add cooking spray and one of the brunchwraps fold-side down. Let it cook for 3-4 minutes until it's golden in color and firm. Flip and cook on the other side for 3-4 minutes. Repeat until all the wraps are sealed. Let them cool before storing in an airtight container in the fridge.
Taco man says
There’s nothing supreme about that. It’s dry!
Carrie Havranek says
Thanks for your feedback. Maybe hit it with some hot sauce if you like? More cheese? What did you put in the brunchwrap?