A bit like a quesadilla, a bit like a smash taco, these chili crisp wraps are a BRILLIANT and super speedy way to whip up breakfast or lunch (or dinner for that matter!) It’s as simple as pan-frying bacon and scallions in a little chili crisp, adding whisked eggs, and popping the tortilla on top.
Why These Chili Crisp Breakfast Wraps Just Work
It’s always good to have a couple of speedy, super-easy recipes up your sleeve for those ‘I need something in literally 10 minutes’ moments – and it really doesn’t get easier than these wraps.
The magic here is in the technique. The chili crisp egg mixture cooks directly onto the tortilla, so when you flip it, everything sticks together beautifully. Everything is literally done in one pan.
I love finishing them with a few dollops of hot sauce (sambal oelek or sriracha are fab), lots of lovely melty cheese, and fresh chives. Spicy gochujang aioli or regular egg-free garlic aioli is perfect on the side for dipping!
While the recipe as written makes one wrap, it’s super easy to double (or triple, or quadruple!) if you’re feeding more people. It’s also a BRILLIANT recipe to customize, based on what you have on hand, and enjoy. I’ve shared four flavor variations I love further down the page to get you started.
Ingredients You’ll Need
- Chili crisp. I LOVE using this homemade chili oil here – it’s super easy, takes 30 minutes, and I always have it on hand. But you can use whatever chili oil you like best.
- Bacon. Use good-quality, free-range bacon for the best flavor. You could leave the bacon out for a vegetarian version, or use diced chorizo or crumbled sausage meat.
- Scallions. You could use finely diced onions instead if you like.
- Tortillas. I’m using regular flour tortillas, but you could use corn tortillas if you like, or a soft flatbread (like two-ingredient garlic naan).
- Everything bagel seasoning. Swap this for sesame seeds if you can’t find it at the store. But it’s also super easy to make yourself – follow this recipe for everything bagel seasoning.
How to Make the Chili Crisp Wraps
This is a step-by-step photo overview of how to make the wraps – the full recipe with ingredient quantities is at the bottom of the page for you.
- Drizzle your chili crisp into a non-stick pan large enough to fit your tortilla, then add the scallions and bacon, and cook for a couple of minutes until crispy.
- Whisk your eggs, then pour them into the pan. Before they set, gently move them around the pan, so they cover the whole base.
- Let the eggs cook in the pan until the edges are crispy and set, and you can see around the edges starting to set too.
- At this point, press your tortilla firmly on top of the eggs, then carefully flip it over using a spatula.
- Dollop with hot sauce, sprinkle with grated cheese and chives. Fold the wrap in half to encourage the cheese to melt.
- Remove from the pan, then slice and serve while hot and gooey.
Chili Crisp Breakfast Wraps FAQs
The simplest answer is to use a non-stick pan and let the bottom layer of the egg set before you try to flip the tortilla.
I find it’s easiest to use a spatula to loosen the edges first, before trying to flip the whole thing. Don’t worry too much if it sticks a little bit – it’ll taste the same.
This very much depends on the chili crisp you use (and the hot sauce if you’re using it).
If you’re not a fan of a lot of heat, I recommend halving the amount of chili crisp and using a little olive oil as well.
You could also use ginger scallion oil instead.
Four Wrap Flavor Variations to Try
- Swap the bacon for spicy chorizo (or leave it out for a vegetarian option), black beans, and diced tomatoes, and add paprika or taco seasoning to the whisked eggs. Serve with whipped avocado or guacamole for dipping.
- Swap the bacon for smoked salmon (in this case, add the smoked salmon after you flip the tortilla), dollop with cream cheese or Boursin instead of grated cheese, and scatter with capers.
- Use fresh basil pesto or sundried tomato pesto instead of chili crisp, then add diced tomatoes with the bacon and scatter with shredded mozzarella and fresh basil after flipping the tortilla.
- Use diced chorizo instead of bacon, then add crumbled feta and spinach leaves after flipping the tortilla.
Like this recipe? Try these easy, speedy ideas next
If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.
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Speedy Chili Crisp Breakfast Tortilla Wraps
- Total Time: 10 minutes
- Yield: 1 wrap 1x
Description
A bit like a quesadilla, a bit like a smash taco, these chili crisp wraps are a BRILLIANT and super speedy way to whip up breakfast or lunch (or dinner for that matter!) It’s as simple as pan-frying bacon and scallions in a little chili crisp, adding whisked eggs, and popping the tortilla on top.
Ingredients
- 2 eggs
- 1 tablespoon chili crisp oil
- 2 scallions, finely sliced
- 2 slices of bacon (streaky or American), chopped
- 1 tablespoon everything bagel seasoning
- 1 tortilla wrap
- 1/3 cup cheddar cheese, grated
- 1 tablespoon hot sauce (like sriracha or sambal oelek)
- Handful of fresh chives, finely sliced
- Egg-free garlic aioli or spicy gochujang aioli, to serve
Instructions
- Cook the bacon and scallions. Crack your eggs into a small bowl and use a fork to whisk them well. Set a non-stick pan (this is important so your eggs don’t stick to the bottom!) over medium-high heat. Drizzle the chili crisp into the pan, then add the chopped bacon and sliced scallions. Cook, stirring, for a few minutes, until lovely and crispy.
- Add the eggs. Pour in your whisked eggs and gently swirl the pan so that they mix through the bacon, scallions, and chili crisp and coat the whole base of the pan. Sprinkle with the everything bagel seasoning (or sesame seeds), then let the eggs cook until the edges of the eggs are set but are still a little wet on top (a couple of minutes).
- Add your tortilla. Place your tortilla on top of the eggs in the pan and press down so it sticks to the eggs. Carefully use a spatula to prise the edges of the eggs from the pan, then slide it under further and flip the tortilla over in the pan so the egg side is facing up.
- Add cheese and hot sauce. Dollop the hot sauce onto the eggs, then scatter with the grated cheese and chives. Fold the tortilla in half in the pan, and press down with your spatula for a couple of minutes so the cheese melts. Remove from the pan, slice, and enjoy with the aioli on the side for dipping.
Notes
INGREDIENT NOTES: You can play around with the ingredients here, based on what you like and what you have on hand. Use diced chorizo or crumbled sausage meat instead of bacon, or skip it for a vegetarian version. If you’re worried about spice, swap the hot sauce for basil pesto or sundried tomato pesto.
VARIATIONS: Swap the bacon for spicy chorizo (leave it out for a vegetarian option), black beans and diced tomatoes, add paprika or taco seasoning to the whisked eggs and serve with whipped avocado or guacamole for dipping. Swap the bacon for smoked salmon (in this case add the smoked salmon after you flip the tortilla), dollop with cream cheese instead of grated cheese and scatter with capers. Use basil pesto instead of chili crisp, then add diced tomatoes with the bacon and scatter with shredded mozzarella and fresh basil after flipping the tortilla. Use diced chorizo instead of bacon, then add crumbled feta and spinach leaves after flipping the tortilla.
- Prep Time: 5
- Cook Time: 5
- Category: breakfast
- Method: stove top
- Cuisine: american
Nutrition
- Serving Size: 1 wrap
- Calories: 394
- Sugar: 6.2g
- Sodium: 1213.6mg
- Fat: 25.2g
- Saturated Fat: 10.9g
- Unsaturated Fat: 11.6g
- Trans Fat: 0g
- Carbohydrates: 16.7g
- Fiber: 2.2g
- Protein: 24.8g
- Cholesterol: 381.8mg
