Shakshuka Scrambled Egg Wraps

Spice up your breakfast. These Shakshuka Scrambled Egg Wraps are fun to say and even easier to make. Just raid the pantry, scramble some eggs, and mix in your sauce for a flavorful take on breakfast to-go. Healthy, hearty and filling. Bring a bright, spicy start to your day. Or evening. Or midnight. We won't judge.

Prep Time
Cook Time
  • Ingredients & Instructions



  • 6

    Mission Carb Balance Soft Taco Flour Tortillas, warmed
  • 6

    Eggs, beaten
  • ½

    tsp. Salt, divided
  • ½

    tsp. Pepper, divided
  • 2

    tbsp. Olive oil
  • 1

    Onion, diced
  • 1

    Red bell pepper, diced
  • 2

    Garlic cloves, minced
  • 1

    tsp. Ground cumin
  • 1

    tsp. Paprika
  • ¼

    tsp. Cayenne pepper
  • 1

    cup Diced tomatoes
  • ¼

    cup Cilantro, finely chopped
  • 2

    cups Baby spinach
  • 1

    Avocado, halved, pitted and thinly sliced
  • ¾

    cup Feta cheese, finely crumbled


  • Step 1

    Beat together eggs and 1/4 tsp. each salt and pepper until blended; set aside.

  • Step 2

    Heat oil in large nonstick skillet set over medium heat. Cook onion, red bell pepper, garlic, cumin, paprika, cayenne pepper, and remaining salt and pepper for 3 to 5 minutes, or until onion and red pepper are softened and fragrant. Stir in tomatoes and cilantro; cook for 6 to 8 minutes or until slightly thickened.

  • Step 3

    Pour in egg mixture. Cook, stirring frequently for 3 to 5 minutes, or until eggs are set and soft curds have formed.

  • Step 4

    Warm tortillas according to package directions. Arrange spinach evenly down the center of each tortilla, leaving a 1-inch border at both ends.

  • Step 5

    Top with scrambled egg mixture, avocado slices and feta. Fold up bottom of tortilla over filling; fold in sides and roll up tightly starting from the bottom.

  • Tip

    For extra-spicy wraps, drizzle with some harissa sauce before wrapping up.

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