Breakfast Burrito Wrap

Breakfast Burrito Wrap

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A hearty, protein packed wrap with scrambled eggs, beans, and melted cheese rolled tightly into a tortilla and toasted until crisp. Filling enough to double as lunch, and endlessly customisable with whatever's in the fridge. Cooked on the Cumin Co. No 11 Enamel Cast Iron Dosa Tawa, it turns out golden and sealed with a warm, melty centre.

The cookware that makes it

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Time

Prep
10 min
Cook
10 min
Total
20 mins

Ingredients

1 serving
  • 4.0

    flour tortillas
  • 4.0

    large eggs
  • 0.5

    cup boiled red kidney beans or black beans
  • 1.0

    cup cheddar cheese, grated
  • 1.0

    small onion, finely chopped
  • 1.0

    small tomato, finely chopped (deseeded)
  • 1.0

    green chilli, finely chopped
  • 0.25

    tsp red chilli flakes
  • 2.0

    tbsp fresh coriander, chopped

  • Salt and pepper, to taste

  • Butter or oil, for cooking

Method

  1. Heat a little butter in a pan and sauté onion until softened. Add tomato and green chilli, cooking for a minute.

  2. Whisk the eggs with salt and pepper, then pour into the pan. Scramble gently over medium heat until just set but still soft — avoid overcooking, as the eggs will warm through again once wrapped.

  3. Stir in the beans and chilli flakes, mixing gently. Remove from heat and fold in coriander.

  4. Lay one tortilla flat and spread a portion of the egg-bean mixture across the centre. Top with grated cheese.

  5. Fold in the sides of the tortilla, then roll tightly from the bottom up to fully enclose the filling, tucking the sides in as you go.

  6. Heat the Cumin Co.  No 11 Enamel Cast Iron Dosa Tawa over medium heat and add a little butter or oil.

  7. Place the wrap seam side down first and cook for 1 – 2 minutes until sealed and golden.

  8. Turn using the Cumin Co. Silicone Spatula and cook on all sides until evenly golden and crisp, pressing down gently to help it hold its shape.

  9. Rest for a minute, then slice in half. Repeat with the remaining tortillas.

Serving suggestions

Cumin Co. Expert Tip

Place the wrap seam side down first on the tawa — the heat seals the fold shut before you turn it, so it won't unravel or spill filling while cooking the remaining sides.

Cleaning & care guide

Wipe the tawa with a dry cloth while still warm; egg and cheese residue harden fast and lift off far easier before it fully cools. For any stubborn residue, use Cumin Co. Gleam Cream with the Cumin Co. Cleaning Scrub to preserve the enamel finish and maintain its smooth cooking surface.