Bring some color to your plate with our Daily Kneads Roasted Red Pepper Vegetable Wrap, a central part of this fabulously quick to-go wrap.
Total: 20 min | Prep: 10 min | Cook: 10 min
- 1 Roasted Red Pepper Daily Kneads Tortilla
- 1 Teaspoon Olive Oil
- 1/2 Sliced Red or Yellow Pepper, fresh
- 1/2 Ripe Avocado
- 2 Large Eggs
- Thin-sliced Cheddar
- Your vegetable(s) of choice: here we used Watercress + Baby Spinach
If you have not already, slice your red peppers as desired. We prefer smaller strips to best spread around the crunchy texture, but follow your heart. Slice your avocado into 1/8-1/4 inch strips for maximum coverage. Set aside.
Add your olive oil to a pan and heat over medium. Break eggs directly onto pan, and mix/leave untouched depending on your egg style preference. Once white of the eggs begins to turn opaque, delicately lay the cheddar strips down, evenly covering the eggs to melt.
Once your eggs are cooked to your level of choice and the cheddar is melted, remove from heat and add hot contents of pan to the center of a Daily Kneads Red Pepper tortilla. Layer your sliced red pepper, avocado, and veggies on top, spreading as evenly as possible. Grab your tortilla at the 12 and 6 o'clock positions and lift slightly to make sure contents sit in center. Then fold tortilla from the bottom over the warm egg mixture, tucking in the sides once your tortilla bottom covers the entirety of other ingredients. Continue rolling, and cut in half to enjoy portable tasty breakfast!