Classic Peanut Breakfast Wrap with Eggs and Greens

Intro

Peanut sauce at breakfast works best when it is treated like seasoning, not a blanket. In this wrap, soft eggs, wilted greens, and just enough warm peanut sauce come together in layers so every bite stays balanced and clean.

Ingredients

• For the filling: 4 large eggs, 1 tbsp milk or water, 1 tsp neutral oil, 2 packed cups baby spinach, 2 scallions sliced, kosher salt
• For the sauce: 1/4 cup classic-peanut, 1 to 2 tbsp warm water, 1 tsp lime juice
• For assembly: 4 warm flour tortillas or wraps, sliced cucumber, cilantro leaves

Instructions

1. Whisk the eggs with the milk and a pinch of salt until just combined. In a separate bowl, loosen the peanut sauce with warm water and lime juice until it is spreadable but still rich; it should ribbon off the spoon rather than fall in a solid mound.
2. Heat a skillet over medium heat and add the oil. Add the spinach and scallions and cook for 30 to 45 seconds until the spinach just wilts. Transfer them to a plate so the pan does not get crowded when the eggs go in.
3. Lower the heat slightly and pour in the eggs. Stir slowly with a spatula, pulling the eggs into soft folds. Stop cooking when they still look moist and glossy in places; they will continue to set from residual heat and from the warmth of the wrap.
4. Lay out the tortillas and spread each with a spoonful of the peanut sauce. Divide the eggs, spinach mixture, cucumber, and cilantro among them, keeping the filling centered so the wraps roll tightly without splitting.
5. Fold in the sides and roll up firmly. Serve as is or toast seam-side down in a dry skillet for 30 seconds to help the wraps hold and add a little structure.

Why This Works

Using the peanut sauce as a controlled layer instead of mixing it directly into the eggs keeps the wrap rich but not muddy, with freshness from cucumber and herbs to cut through it.