This Roasted Vegetable Breakfast Wrap is a nourishing and indulgent morning meal. Tender roasted vegetables, creamy scrambled eggs, and melted cheese are bundled in a warm tortilla. It’s endlessly adaptable and perfect for a quick breakfast or family meal prep.
Nothing beats a great Roasted Vegetable Breakfast Wrap. Whether you're a fan of Savory Breakfast or want to try something from our Chicken Breast Recipes selection, keep scrolling!
Why You’ll Love This Roasted Vegetable Breakfast Wrap
- Flavor powerhouse: Roasting creates deep, caramelized sweetness.
- Versatile & forgiving: Use any vegetables you have on hand.
- Perfect for meal prep: Make components ahead for easy mornings.
- Divine texture combo: Soft eggs, tender veggies, and gooey cheese.
Ingredients & Tools
- 1 large red bell pepper, sliced into strips
- 1 medium zucchini, halved lengthwise and sliced
- 1/2 red onion, sliced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 4 large eggs
- 1 tbsp milk or cream
- 1/2 cup shredded cheddar or Monterey Jack cheese
- 2 tbsp fresh parsley or chives, chopped
- 2 large flour tortillas (10-inch/25cm)
- 1 large handful fresh spinach or arugula
Tools: A large baking sheet, mixing bowl, non-stick skillet, whisk
Notes: Don’t be shy with the seasoning for the vegetables—that olive oil, smoked paprika, and garlic powder mixture is what creates that incredible, fragrant crust. And using a good, melty cheese is key; it acts as the glue that holds all the wonderful fillings together inside the tortilla.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 22 g |
| Fat: | 28 g |
| Carbs: | 35 g |
| Fiber: | 4 g |
Serves: 2 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Veggie size matters. Try to cut your vegetables into uniform, bite-sized pieces. This isn’t just for looks—it ensures everything roasts evenly, so you don’t end up with some pieces burnt and others still raw in the middle.
- Don’t crowd the pan. If you pile all the veggies onto one small baking sheet, they’ll steam instead of roast. You want a single, spacious layer so the hot air can circulate and work its browning magic on every surface.
- The tortilla is your foundation. A stale or cold tortilla can crack and make assembly a mess. Warming it up before you fill it makes it pliable and much more enjoyable to eat. It’s a small step with a big payoff.
- Get your mise en place ready. Since the cooking process moves quickly once you start the eggs, having your cheese shredded, herbs chopped, and tortillas within reach makes the final assembly smooth and stress-free.
How to Make Roasted Vegetable Breakfast Wrap
Step 1: First, let’s get those vegetables roasting. Preheat your oven to 425°F (220°C). On your large baking sheet, toss the sliced bell pepper, zucchini, and red onion with the olive oil, smoked paprika, garlic powder, salt, and black pepper. Make sure every piece is nicely coated—you’ll notice the oil helps the spices cling to the veggies. Spread them out in a single layer; this is crucial for getting that lovely caramelization instead of steaming.
Step 2: Roast the vegetables for 20-25 minutes, giving them a good stir halfway through. You’re looking for them to be tender and have some beautifully browned, slightly charred edges. That’s where the deep, sweet flavor comes from. When they’re done, pull them out of the oven and let them sit while you prepare the eggs. Their residual heat will continue to soften them perfectly.
Step 3: Now, for the eggs. In a mixing bowl, whisk the eggs with the milk (or cream) and a pinch of salt and pepper until they’re smooth and a little frothy. The milk adds a touch of richness and makes the scrambled eggs extra tender. Heat a non-stick skillet over medium-low heat—a gentle heat is the secret to creamy, not rubbery, eggs.
Step 4: Pour the egg mixture into the warm skillet. Let them sit for a moment until the edges just begin to set, then gently push the cooked eggs from the edges toward the center with a spatula. Continue this slow, pushing motion, creating soft curds. You’ll want to take them off the heat just before they look completely done, as they’ll continue to cook from the residual heat. They should look moist and glossy.
Step 5: It’s assembly time! Warm your tortillas for about 20 seconds in a dry skillet or the microwave so they’re pliable. Lay each tortilla flat and create a line of fresh spinach or arugula down the center. This creates a barrier that helps prevent the warm fillings from making the tortilla soggy. Then, spoon half of the fluffy scrambled eggs over the greens.
Step 6: Top the eggs with a generous portion of your roasted vegetables. Don’t be shy here—this is the star of the show. Sprinkle half of the shredded cheese and fresh herbs over the vegetables. The cheese will melt beautifully from the heat of the veggies and eggs, acting as a delicious, gooey glue.
Step 7: Now, let’s get this wrapped up. Fold the bottom flap of the tortilla up over the fillings, then fold in the two sides. Roll it tightly away from you, tucking the fillings in as you go, until you have a neat, secure package. If you’re prepping these for later, you can wrap them in parchment paper or foil at this stage.
Step 8: For the final touch, place the seam-side down back in the warm skillet over medium heat for 1-2 minutes per side. This gives the outside a lovely, slight crispness and helps seal the wrap shut. Slice it in half on a diagonal, and it’s ready to serve immediately, revealing all the colorful, delicious layers inside.
Storage & Freshness Guide
- Fridge: Store assembled wraps tightly wrapped for up to 2 days.
- Freezer: Wrap individually and freeze for up to 1 month.
- Reviving: Reheat in a toaster oven, air fryer, or skillet until warm and crisp.
Serving Suggestions
Complementary Dishes
- A simple side of avocado slices — The cool, creamy fat of the avocado provides a lovely, rich contrast to the savory, spiced vegetables in the wrap.
- A dollop of fresh salsa or pico de gallo — The bright, acidic kick from the tomatoes and lime cuts through the richness of the eggs and cheese, adding a fresh layer of flavor.
- Crispy breakfast potatoes or hash browns — For those with a bigger appetite, a side of crispy potatoes adds a wonderful textural contrast and makes the meal feel even more substantial and comforting.
Drinks
- A freshly squeezed glass of orange juice — Its vibrant sweetness and acidity are a classic pairing that cleanses the palate beautifully between bites of the savory wrap.
- A hot cup of black coffee or a latte — The slight bitterness of coffee is a perfect match for the smoky, savory notes from the roasted vegetables and paprika.
- A spicy Bloody Mary — For a weekend brunch, the complex, savory-spicy profile of a good Bloody Mary complements every component of the wrap wonderfully.
Something Sweet
- A warm, flaky fruit danish or pastry — Ending the meal with something buttery and sweet, perhaps with a fruit filling, provides a delightful finish that satisfies every part of your breakfast cravings.
- A small bowl of mixed fresh berries — The natural sweetness and slight tartness of berries like strawberries and blueberries are a light, refreshing way to end a savory meal.
- A drizzle of maple syrup on the side for dipping — Don’t knock it ’til you try it! A tiny dip of the savory wrap into sweet maple syrup creates an unexpectedly delicious sweet-and-savory combination.
Top Mistakes to Avoid
- Overcooking the eggs. Scrambled eggs continue to cook after you remove them from the heat. If you cook them until they look perfectly done in the pan, they’ll be dry and rubbery by the time they’re in your wrap. Pull them off while they still look a little wet.
- Using a cold tortilla straight from the fridge. This is a surefire way to a cracked, messy wrap. A cold tortilla lacks flexibility and will tear when you try to roll it. Always warm it up first for a pliable, easy-to-roll base.
- Overfilling the wrap. It’s tempting to pack in as much filling as possible, but this makes it nearly impossible to roll tightly. The fillings will spill out the sides, and you’ll lose the structural integrity. Show a little restraint for a perfect package.
- Skipping the final toasting step. That quick sear in the pan after assembling does more than just warm it through. It lightly toasts the tortilla, adds a nice texture, and most importantly, helps melt the cheese enough to seal the wrap shut.
Expert Tips
- Tip: Add a smear of flavor. Before you add your fillings, try spreading a thin layer of hummus, pesto, or Greek yogurt mixed with a little lemon juice onto the tortilla. This adds a huge boost of flavor and creates an extra barrier against sogginess.
- Tip: Master the scramble. For the creamiest scrambled eggs, cook them low and slow. Constant, gentle stirring is your friend. Taking the extra few minutes here makes a world of difference in the final texture of your wrap.
- Tip: Get ahead with prep. Roast a big batch of vegetables at the start of the week. You can use them in these wraps, on salads, or as a side dish for dinners. It’s a fantastic time-saver that makes healthy eating effortless.
- Tip: Make it a burrito. If you prefer a tighter, more secure seal, use a larger burrito-sized tortilla and wrap it fully, tucking in the ends. It’s a more portable option, especially if you’re eating on the go.
FAQs
Can I make these wraps ahead of time?
Absolutely! They are fantastic for meal prep. Assemble the wraps completely, wrap them tightly in foil or parchment paper, and store them in the fridge for up to 2 days. When you’re ready to eat, you can reheat them in a toaster oven or air fryer at 350°F (175°C) for 10-15 minutes, or in a skillet over medium heat until warmed through. The oven or air fryer will keep the tortilla crisper, which I personally prefer.
What other vegetables can I use?
This recipe is a blank canvas. Sweet potatoes (cubed small), mushrooms, cherry tomatoes, broccoli florets, or asparagus would all be wonderful. Just keep an eye on the roasting time, as denser vegetables like sweet potatoes might need a few extra minutes. The key is to cut everything to a similar size so they cook evenly together.
My wrap keeps falling apart. What am I doing wrong?
This usually comes down to two things: overfilling or a cold tortilla. Make sure you’re not stuffing it too full—leave a good border around the edges for folding. And always, always warm your tortilla first. A warm tortilla is a flexible tortilla, which makes rolling and tucking much, much easier.
Can I make this recipe vegan?
You sure can! For the eggs, you can use a firm scrambled tofu seasoned with turmeric (for color) and black salt (for an “eggy” flavor). Skip the dairy cheese and use your favorite vegan melty cheese alternative. The roasted vegetable part of the recipe is already naturally vegan, so it’s a very easy swap.
Is it okay to use frozen vegetables?
You can, but I’d recommend thawing and patting them completely dry first. Frozen vegetables release a lot of water as they cook, which can prevent proper browning and lead to a soggy wrap. For the best texture and flavor, fresh vegetables are the way to go for roasting.
Roasted Vegetable Breakfast Wrap
Make this easy Roasted Vegetable Breakfast Wrap for a protein-packed, flavorful morning meal. Perfect for busy weekdays or weekend brunch. Get the recipe now!
Ingredients
For the roasted vegetables:
-
1 large red bell pepper (sliced into strips)
-
1 medium zucchini (halved lengthwise and sliced)
-
1/2 red onion (sliced)
-
2 tbsp olive oil
-
1 tsp smoked paprika
-
1/2 tsp garlic powder
-
Salt and black pepper (to taste)
For the eggs and assembly:
-
4 large eggs
-
1 tbsp milk or cream
-
1/2 cup shredded cheddar or Monterey Jack cheese
-
2 tbsp fresh parsley or chives (chopped)
-
2 large flour tortillas (10-inch/25cm)
-
1 large handful fresh spinach or arugula
Instructions
-
First, let's get those vegetables roasting. Preheat your oven to 425°F (220°C). On your large baking sheet, toss the sliced bell pepper, zucchini, and red onion with the olive oil, smoked paprika, garlic powder, salt, and black pepper. Make sure every piece is nicely coated—you’ll notice the oil helps the spices cling to the veggies. Spread them out in a single layer; this is crucial for getting that lovely caramelization instead of steaming.01
-
Roast the vegetables for 20-25 minutes, giving them a good stir halfway through. You’re looking for them to be tender and have some beautifully browned, slightly charred edges. That’s where the deep, sweet flavor comes from. When they’re done, pull them out of the oven and let them sit while you prepare the eggs. Their residual heat will continue to soften them perfectly.02
-
Now, for the eggs. In a mixing bowl, whisk the eggs with the milk (or cream) and a pinch of salt and pepper until they’re smooth and a little frothy. The milk adds a touch of richness and makes the scrambled eggs extra tender. Heat a non-stick skillet over medium-low heat—a gentle heat is the secret to creamy, not rubbery, eggs.03
-
Pour the egg mixture into the warm skillet. Let them sit for a moment until the edges just begin to set, then gently push the cooked eggs from the edges toward the center with a spatula. Continue this slow, pushing motion, creating soft curds. You’ll want to take them off the heat just before they look completely done, as they’ll continue to cook from the residual heat. They should look moist and glossy.04
-
It’s assembly time! Warm your tortillas for about 20 seconds in a dry skillet or the microwave so they’re pliable. Lay each tortilla flat and create a line of fresh spinach or arugula down the center. This creates a barrier that helps prevent the warm fillings from making the tortilla soggy. Then, spoon half of the fluffy scrambled eggs over the greens.05
-
Top the eggs with a generous portion of your roasted vegetables. Don’t be shy here—this is the star of the show. Sprinkle half of the shredded cheese and fresh herbs over the vegetables. The cheese will melt beautifully from the heat of the veggies and eggs, acting as a delicious, gooey glue.06
-
Now, let’s get this wrapped up. Fold the bottom flap of the tortilla up over the fillings, then fold in the two sides. Roll it tightly away from you, tucking the fillings in as you go, until you have a neat, secure package. If you’re prepping these for later, you can wrap them in parchment paper or foil at this stage.07
-
For the final touch, place the seam-side down back in the warm skillet over medium heat for 1-2 minutes per side. This gives the outside a lovely, slight crispness and helps seal the wrap shut. Slice it in half on a diagonal, and it’s ready to serve immediately, revealing all the colorful, delicious layers inside.08
Not what you're looking for?
