Our article on onigirazu, or sushi sandwiches, was such a hit, we’re back with more foldable recipes. But this time, we’re going to the original source of inspiration, the viral foldable tortilla hack. Since the onigirazu was perfect for lunch or dinner, we’re making a breakfast tortilla and a dessert one, too!
BREAKFAST TORTILLA POCKET WRAP
A nice alternative to a breakfast burrito, this wrap is a quick way to pack a lot of veggies into your meal. Preparation may seem complicated at first, but once you get the hang of it, you’ll be making them for breakfast, lunch, and dinner!
Ingredients
- Nonstick spray
- 2 large eggs, cracked and whisked
- 1 10-inch flour tortilla
- Non-stick spray
- 1 Tbsp. pesto
- 1 cup spinach
- 2 pieces turkey bacon or sausage, cooked
- 1 slice low-fat American cheese
Instructions
Use a knife, pizza cutter, or kitchen shears to slice tortilla. Start from the left side of the tortilla and cut halfway through the middle.
Coat a medium pan with nonstick spray, then heat over medium. Once the pan is hot, add eggs. Cook for about 30 seconds or until they’re set on the bottom and the top is slightly runny.
Place tortilla on top of eggs, pressing down with a spatula to ensure it sticks (that’s why the eggs need to be slightly runny). Use spatula to separate eggs where the tortilla is sliced so you can fold easily.
Flip tortilla and add pesto to the quadrant above the cut line (top left quadrant). Add spinach to top right quadrant. Add turkey bacon or sausage to bottom right quadrant. Add cheese to bottom left quadrant.
Fold top left quadrant (pesto) onto top right quadrant (spinach).
Then fold onto bottom right quadrant (spinach), then fold onto bottom left quadrant. Once tortilla is crisp to your liking, remove from heat and serve.
Enjoy!
DESSERT TORTILLA POCKET WRAP
If you’re ever in the mood for a sweet dessert crepe, but are nowhere near Paris, try this tortilla filled with hazelnut spread and fresh fruit. You don’t have to prepare a batter or stress over a crepe pan. The tortilla won’t tear under the weight of heavy toppings, and if you toast, air fry, or pan sear it, you’ll end up with a crisp outer shell. Yum!
Note: You can use a bigger tortilla if you’d like, but the previous breakfast tortillas came out huge so I’m opting for a smaller size for this sweet treat.
Ingredients
- 1 8-inch flour tortilla (we used a low-carb tortilla)
- 1 Tbsp. hazelnut spread
- Half of a small banana
- Handful of blueberries
- 2 strawberries, sliced
- Non-stick spray (optional)
Instructions
Use a knife, pizza cutter, or kitchen shears to slice the tortilla in the middle halfway through.
Evenly coat the quadrant above the cut line (top left quadrant) with hazelnut spread.
In the top right quadrant, add the blueberries (the hazelnut spread helps to prevent the blueberries from rolling away). In bottom right quadrant, add sliced bananas. In the bottom right quadrant, add the sliced strawberries.
Now, take the top left quadrant (hazelnut spread) and fold it to the right. Take that layer of tortilla and fold it down.
Then, fold left. You’ve created your wrap!
You can enjoy as is, or if you want to take it to the next level, spray both sides of the wrap with non-stick spray and choose your method of cooking.
Toaster: Toast on medium heat for about 3-4 minutes, depending on how crisp you want it.
Air fryer: Set to 350 degrees F and air fry for about 3 minutes; flip, then continue for a few more minutes until golden brown.
Stovetop: Place wrap in a nonstick pan and cook for 2-3 minutes on low heat until bottom is golden brown. Flip and continue cooking for few more minutes until crisp to your liking.
Be sure to check out part I of our foldable sandwich recipes, which includes a California-roll inspired onigirazu, as well as a refreshing tuna mayo version.
Beginning and endings
While we have many recipes dedicated to lunch and dinner, we also have a lot of articles filled with breakfast and dessert options. Check these out:
Breakfast
- apple pie overnight oats
- banana french toast
- blueberry french toast on a stick
- breakfast sausage and pancake muffins
- grain-free pancakes
- jumbo rice cooker pancakes
- mango chia pudding
- pancake and fruit skewers with hazelnut spread
Desserts
