Making a scrambled egg wrap is incredibly straightforward. Follow these simple steps to create a delicious and satisfying meal in minutes:

1. Prepare Your Ingredients: Gather all your ingredients and have them ready to go. This includes cracking the eggs, measuring the milk or cream, shredding the cheese if needed, and chopping any optional fillings like bacon, sausage, or vegetables. Having everything prepped beforehand will make the cooking process smooth and quick.
2. Whisk the Eggs: In a medium bowl, crack the eggs. Add the milk or cream, salt, and black pepper. Whisk everything together vigorously until the yolks and whites are fully combined and the mixture is slightly frothy. Whisking well incorporates air, resulting in fluffier scrambled eggs.
3. Heat the Pan: Place a non-stick skillet over medium heat. Add the butter or cooking oil and let it melt and evenly coat the bottom of the pan. The pan should be hot enough so that a drop of egg mixture sizzles gently when it hits the surface, but not so hot that it burns the butter or oil.
4. Cook the Scrambled Eggs: Pour the egg mixture into the hot skillet. Let it cook undisturbed for about 30 seconds to a minute, allowing the bottom to set slightly. Then, using a spatula, gently push the cooked egg from the edges towards the center, tilting the pan to allow the uncooked egg to flow underneath. Continue this process, gently scrambling the eggs until they are mostly cooked but still slightly moist and creamy. Avoid overcooking, as this will result in dry, rubbery eggs.
5. Add Cheese and Optional Fillings (if desired): Once the scrambled eggs are almost done, sprinkle the shredded cheese evenly over the top. If you are adding cooked bacon, sausage, or sautéed vegetables, now is the time to incorporate them into the eggs. Gently fold the cheese and fillings into the scrambled eggs, ensuring they are evenly distributed and the cheese begins to melt.
6. Warm the Tortillas: While the cheese is melting and the eggs are finishing up, gently warm the tortillas. You can do this in a dry skillet over medium heat for about 15-20 seconds per side, or in the microwave for about 10-15 seconds. Warming the tortillas makes them more pliable and prevents them from tearing when you fill and fold them. Be careful not to overheat them, as they can become brittle.
7. Assemble the Wraps: Carefully transfer a generous portion of the scrambled eggs and cheese mixture onto the center of a warmed tortilla. Be mindful not to overfill the tortilla, as this can make it difficult to wrap and may cause it to tear.
8. Fold and Wrap: To fold the wrap, start by folding in the two sides of the tortilla towards the center, slightly overlapping the scrambled eggs. Then, tightly roll up the wrap from the bottom edge towards the top, tucking in the filling as you go. This creates a secure and neat wrap.
9. Toast (Optional, but Recommended): For an extra touch of deliciousness and to seal the wrap, you can toast it. Place the assembled wraps seam-down in a dry skillet over medium heat. Cook for about 1-2 minutes per side, or until the tortilla is lightly golden brown and crispy. Alternatively, you can use a panini press or a grill pan to toast the wraps.
10. Serve Immediately: Scrambled egg wraps are best enjoyed immediately while the eggs are warm and the tortilla is still slightly crispy (if toasted). Serve them as is, or with your favorite toppings like salsa, hot sauce, sour cream, or avocado. Garnish with fresh herbs if desired.