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Breakfast Wraps with Creamy Hot Sauce



Wraps: – 6 large eggs – 2 tablespoons chopped fresh chives – 2 tablespoons Real California milk – 2 tablespoons Real California unsalted butter – Salt and pepper to taste – 5 10-inch flour tortillas – 4 frozen hash brown patties or 1 pound shredded hash brown potatoes, cooked according to package directions – 1 cup cooked, crumbled bacon or bacon bits (about 8 slices) – 2 cups shredded Real California Cheddar cheese, Monterey Jack cheese, Cheddar-Jack cheese blend, or Mexican cheese blend – 1 tablespoon cooking oil, or more as needed Creamy Hot Sauce: – 3/4 cup Real California Greek-style plain yogurt or sour cream – 2 tablespoons salsa – 1 1/2 teaspoons hot sauce, or more to taste :Wrap, Bacon
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Prep time: 15 minutes

Cook time: 45 minutes

Prepare the Wraps: In a large bowl, whisk together eggs, chives, and milk. In a medium nonstick skillet over medium-low heat, melt butter. Add egg mixture and cook, stirring occasionally, until eggs are done to your liking. Add salt and pepper to taste and set aside.

Cut one tortilla in quarters. Arrange remaining tortillas on a work surface. Leaving a 2-inch border, top whole tortillas with hash browns, eggs, bacon, cheese, and a piece of quartered tortilla, gently pressing fillings into an even layer. One at a time, fold edges of whole tortillas over on top of quartered tortilla, pleating as you go around, then turn wrap seam side down and set aside. Repeat with remaining tortillas.

Rinse and wipe out skillet. Over medium-low heat, warm oil. Add 1 wrap, seam side down, and cook until golden brown, 3 to 4 minutes per side. Repeat with remaining wraps.

Prepare the Creamy Hot Sauce: In a small bowl, combine yogurt, salsa, and hot sauce. Add more hot sauce to taste and set aside.

To serve: Cut wraps in half and serve with creamy hot sauce.

Serves 4.