Breakfast wraps have quickly become a staple in our home, especially when time is tight. But when I made Paratha Breakfast Wraps for the first time, my whole family was hooked. It’s like a portable breakfast burrito with all the goodness of a paratha stuffed with eggs, cheese, and veggies. I was feeling pretty proud of myself, but then my toddler tried to stuff an entire wrap in his mouth at once. Cue the meltdown when he couldn’t chew it fast enough. The kids love it, though, and it’s become our go-to for busy mornings when I don’t have time to make anything too complicated. Plus, it’s always fun to see who can create the biggest mess.
Serving Count: 4 wraps (1 per person)
Calories per serving: ~350
Macros:
- Protein: 15g
- Carbs: 40g
- Fat: 15g
Ingredients:
- 4 whole wheat parathas (store-bought or homemade)
- 4 large eggs
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 bell pepper, diced
- ½ onion, finely chopped
- 1 small tomato, diced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro (optional, for garnish)
Instructions:
- Heat a tablespoon of olive oil in a pan over medium heat. Add the chopped onions, bell pepper, and tomato, and sauté for 5-7 minutes until softened.
- Crack the eggs into the pan and scramble until fully cooked. Season with salt and pepper.
- Lay a paratha flat on a plate, then place a generous portion of the egg mixture in the center. Top with shredded cheese and fold the edges to create a wrap.
- Heat the second tablespoon of olive oil in a pan and cook the wrap for about 2-3 minutes on each side until golden and crispy.
- Garnish with cilantro and serve.
Suggested Sides:
- A side of yogurt or raita to balance the spice
- A handful of fresh fruit for a refreshing contrast
Family Fun Fact:
When I first made these, my toddler tried to “help” by throwing the parathas in the air like frisbees. Thankfully, the wraps still turned out delicious (and funny!).
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