Eggs Benedict Breakfast Wrap
Perfect for breakfast, brunch or lunch, these tasty wraps are filled with scrambled eggs, turkey bacon and a quick and easy hollandaise.
In small bowl, whisk together mayonnaise, yogurt, lemon zest, lemon juice, Dijon mustard, yellow mustard and turmeric until smooth and blended.
In another small bowl, whisk together eggs and salt. In small skillet set over medium heat, add oil. Pour eggs mixture into skillet and cook, stirring frequently, for 3 to 5 minutes or until eggs are set and soft curds have formed.
Meanwhile, warm tortillas according to package directions.
Spoon scrambled eggs down center of each tortilla. Top each with bacon slice and one-sixth of the scallions. Drizzle each with 1 tbsp hollandaise sauce. Fold in sides, then fold bottom of wraps over filling and roll up tightly.
Serve wraps immediately with remaining hollandaise sauce for dipping. Garnish with remaining scallions.
Substitute Greek yogurt with sour cream if preferred.
Substitute turkey bacon with smoked salmon if desired.
Substitute scallions with finely chopped fresh chives if preferred.