Bacon, Arugula and Egg Wraps


  • 1 1/3 cups refrigerated diced potatoes
  • 6 center-cut bacon slices (chopped)
  • ¼ cup shallot (diced)
  • 6 large eggs
  • 2 tablespoons water
  • 1/8 teaspoon kosher salt
  • 3 tablespoons canola mayonnaise
  • 2 teaspoons Sriracha chili sauce
  • 4 (8 inch) whole-wheat tortillas
  • 1½ cups baby arugula


Place potatoes in a microwavable dish. Microwave at high until potatoes are almost tender, about 2 minutes.

Place bacon in a large skillet. Cook over medium-high until bacon begins brown, 5-6 minutes. Add shallot and potatoes to skillet; reduce heat to medium, and cook, stirring occasionally, until bacon is done and potatoes are soft and beginning to brown, 3-4 minutes. Transfer mixture to a bowl; cover to keep warm. (Do not wipe skillet clean.)

Whisk together eggs, 2 tablespoons water, and salt in a medium bowl until well combined. Add egg mixture to skillet. Cook, stirring constantly, until eggs are almost set, 1-2 minutes.

Stir together mayonnaise and Sriracha in a small bowl. Spread sauce evenly over tortillas. Layer potato mixture, scrambled eggs, and arugula evenly down center of tortillas; fold tortillas burrito-style. Serve immediately.

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