Bacon, Arugula, and Egg Wraps
These wraps are a family favorite and I will frequently make them for dinner. To change it up, I will use diced sweet potatoes instead of regular potatoes. I buy the frozen ones from Trader Joe's and microwave as directed below. If you don't have arugula, baby spinach works well.
Ingredients
- 1 ⅓ cups refrigerated diced potatoes
- 6 center-cut bacon slices chopped
- ¼ cup diced shallot (about 2 shallots)
- 6 large eggs
- 2 Tablespoons water
- ⅛ teaspoon kosher salt
- 3 Tablespoons mayonnaise
- 2 teaspoons Sriracha chili sauce
- 4 8oz. whoe-wheat tortillas
- 1 ½ cups baby arugula
Instructions
- Place potatoes in a microwaveable dish. Microwave at HIGH until potatoes are almost tender, about 2 minutes.
- Cube bacon and place in a large nonstick skillet. Cook over medium-high until the bacon begins to brown, 5-6 minutes.
- Add shallots and potatoes to skillet; reduce heat to medium and cook, stirring occasionally, until bacon is done and potatoes are soft and beginning to brown, 3-4 minutes.
- Transfer mixture to a bowl, cover to keep warm. Do not wipe skillet clean.
- Whisk together eggs, 2 Tablespoons water, and salt in a medium bowl until well combined.
- Add egg mixture to skillet. Cook, stirring constantly, until eggs are almost set, 1-2 minutes.
- Stir together mayonnaise and Sriracha in a small bowl. Spread sauce evenly over tortillas.
- Layer potato mixture, scrambled eggs, and arugula evenly down center of tortillas; fold tortillas burrito-style. Serve immediately.
Notes
Recipe from Cooking Light Magazine.