A quick and savory breakfast wrap made with a store-bought scallion pancake, fluffy eggs, melted cheese, mashed avocado, and a kick of chili onion crunch. This easy recipe comes together in minutes for a delicious start to your day.
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In a non-stick skillet over medium heat, cook the frozen scallion pancake on both sides until golden brown and cooked through. Set aside.
Lightly spray the same skillet with cooking spray. Pour in the whisked eggs and cook until the bottom is set.
Flip the egg patty, sprinkle with shredded cheese, and immediately place the cooked scallion pancake on top.
Flip the entire assembly so the pancake is on the bottom. Top the egg with mashed avocado, a sprinkle of salt, and chili onion crunch.
Fold the wrap in half, press down gently, and cook for another 30 seconds. Remove from the pan, slice, and serve immediately.
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