These chopped caesar breakfast wraps are the ultimate savoury breakfast when you want something filling, crispy and packed with flavour. The best part of these chopped caesar breakfast wraps is that everything is chopped together on one board before being folded into the wraps. This means every bite has a little bit of everything, from crispy hash browns and bacon to creamy Caesar dressing and fluffy eggs.
These chopped caesar breakfast wraps combine all the best parts of a classic Caesar salad with a hearty breakfast. Crispy hash browns and bacon are chopped with crunchy romaine, Parmesan and creamy Caesar dressing, then folded through soft scrambled eggs. Everything is wrapped in a tortilla and toasted until golden, creating a delicious combination of creamy, crunchy and savoury textures in every bite.
If you like this Caesar breakfast wrap recipe, try my chicken caesar lettuce wrap or my halloumi caesar wrap!
Ingredients
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Romaine lettuce - Romaine gives the chopped caesar breakfast wraps their signature crunch and fresh flavour. It also works particularly well with Caesar dressing because it is traditionally used in a Caesar salad.
Eggs - Scrambled eggs make these breakfast wraps soft, fluffy and filling. I like to cook them slowly over a medium-low heat so they stay creamy rather than becoming dry.
Butter - Butter adds richness to the scrambled eggs and helps create a silky texture. I prefer using butter rather than oil when scrambling eggs because it adds so much more flavour.
Salt and black pepper - Simple seasoning that brings out the flavour of the eggs and balances the other ingredients.
Hash browns - Crispy hash browns make these chopped caesar breakfast wraps extra satisfying and add a delicious crunchy texture. Cook them until golden and crisp so they hold their texture inside the wrap.
Bacon - Bacon adds salty, smoky flavour and plenty of crispy texture. I like to get the bacon really crisp because it contrasts with the soft scrambled eggs.
Parmesan - Parmesan adds a salty, nutty flavour and is essential for bringing the Caesar-inspired flavours together.
Caesar dressing - Creamy Caesar dressing coats all the ingredients and gives these chopped caesar breakfast wraps their signature flavour. Use your favourite shop-bought dressing or homemade Caesar dressing.
Wraps - Large flour tortillas hold everything together and are ideal for folding into a burrito-style breakfast wrap.
Oil - A little oil in the pan helps the finished wraps become beautifully golden and crispy when toasted.
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Instructions
Jump to Recipe for quantitiesStart by preparing the romaine lettuce, bacon, hash browns and Parmesan. Cook the hash browns and bacon in the air fryer or oven according to their instructions until golden and crispy. Crack the eggs into a bowl and whisk together with salt and pepper. Place a pan over medium-low heat and add the butter. Once melted, pour in the eggs and gently stir continuously until they form soft scrambled eggs. This takes a little patience, but cooking them slowly gives you much creamier eggs.
- Step 1: Add the romaine lettuce, cooked hash browns, crispy bacon, Parmesan and Caesar dressing to a large chopping board. Use a sharp knife to chop everything together until the ingredients are well combined and you have a chunky, evenly distributed filling.
- Step 2: Transfer the scrambled eggs onto the chopping board and gently fold them through the chopped Caesar mixture. Try not to overwork the eggs so they retain some of their soft texture.
3. Step 3: Divide the filling between two large wraps, placing it in the centre of each tortilla. Fold the sides in, then roll tightly like a burrito. Heat a little oil in a frying pan over medium-high heat. Place the chopped caesar breakfast wraps seam-side down and toast until golden and crisp. Turn and toast the other side until the whole wrap is beautifully golden. Slice the chopped caesar breakfast wraps in half and serve immediately with extra Caesar dressing for dipping and a little more grated Parmesan.
Hint: Cook your eggs slowly: Keep the pan over medium-low heat and stir the eggs gently as they cook. Taking your time creates soft, creamy scrambled eggs rather than dry, rubbery pieces. Remove them from the heat while they still look slightly glossy, as they will continue cooking from the residual heat.
Substitutions
Romaine lettuce – Use little gem lettuce for a similar crisp texture or shredded cabbage for extra crunch and a slightly sweeter flavour.
Eggs – Replace with scrambled tofu for a plant-based option or use egg whites for a lighter alternative.
Butter – Use olive oil for a dairy-free option or dairy-free butter for a similar rich, creamy flavour.
Salt – Use flaky sea salt for a more delicate seasoning or garlic salt for an extra savoury flavour.
Black pepper – Use white pepper for a milder, slightly earthy flavour or chilli flakes for some heat.
Hash browns – Replace with crispy diced potatoes for a more rustic texture or sweet potato hash browns for a sweeter twist.
Bacon – Use turkey bacon for a leaner option or vegetarian bacon for a meat-free alternative.
Parmesan – Use Pecorino Romano for a sharper, saltier flavour or nutritional yeast for a dairy-free, savoury alternative.
Caesar dressing – Use Greek yoghurt Caesar dressing for a lighter option or ranch dressing for a creamy alternative with a different flavour.
Wraps – Use wholemeal tortillas for extra fibre or gluten-free wraps if needed.
Oil – Use olive oil for a richer, fruitier flavour or avocado oil for a neutral oil that works well for high-heat cooking.
Variations
Chicken Caesar Breakfast Wraps - Add chopped cooked chicken breast to the filling for an extra protein boost. You could use leftover roast chicken, grilled chicken or shredded rotisserie chicken. These work particularly well for a more substantial lunch or brunch.
Spicy Caesar Breakfast Wraps - Add sliced jalapeños, chilli flakes or your favourite hot sauce to the chopped filling. For even more heat, mix hot sauce directly into the Caesar dressing before adding it to the lettuce and hash browns.
Vegetarian Caesar Breakfast Wraps - Swap the bacon for vegetarian bacon, crispy mushrooms or avocado. You could also add roasted peppers or tomatoes for extra flavour and colour while keeping all the creamy, cheesy Caesar flavours.
Equipment
Sharp knife
Frying pan
Storage
These chopped caesar breakfast wraps are best enjoyed fresh because the romaine lettuce, hash browns and Caesar dressing can soften over time. If you have leftovers, allow the wraps to cool completely before storing them in an airtight container or wrapping them tightly in foil. Refrigerate for up to 2 days.
For the best results, you can also store the components separately and assemble the wraps when you are ready to eat. Keep the cooked bacon, hash browns and scrambled eggs in separate airtight containers in the refrigerator, then prepare the lettuce and add the Caesar dressing just before assembling.
To reheat assembled chopped caesar breakfast wraps, place them in an air fryer at 180°C until heated through and crisp on the outside. Alternatively, toast them in a lightly oiled frying pan over medium heat, turning regularly. Avoid microwaving if possible, as this can make the tortilla soft and cause the lettuce to wilt. Do not refreeze once assembled.
Top Tip
The contrast between crispy hash browns and creamy Caesar dressing is one of the best parts of these wraps. Cook the hash browns until deeply golden and crisp before chopping them into the filling. Avoid adding them while they are still soft, as they can make the wrap soggy.
FAQ
You can prepare some of the components ahead of time, including the bacon, hash browns and scrambled eggs. For the best texture, I recommend chopping the lettuce and combining the filling with the Caesar dressing just before assembling. This stops the lettuce and hash browns from becoming soggy.
These chopped caesar breakfast wraps are delicious served with extra Caesar dressing for dipping. You could also serve them with fresh fruit, roasted tomatoes, avocado or a simple side salad for a more substantial breakfast or brunch.
If you have leftovers, allow the chopped caesar breakfast wraps to cool before storing them in an airtight container in the refrigerator. They are best eaten within 1 to 2 days. Reheat them in a frying pan or air fryer to bring back some of the crispiness, rather than microwaving them, which can make the tortilla soft.
Related
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Eggs
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Recipe
Chopped Caesar Breakfast Wrap
Equipment
- Cutting board
- Sharp knife
- frying pan
Ingredients
- 2 romaine lettuce heads leaves
- 6 eggs
- 1 tablespoon butter
- Salt and pepper
- 4 hash browns
- 4 bacon rashers
- 20 g Parmesan grated
- 3-4 tablespoon caesar dressing
- 2 wraps I like to use XL or L size
- handful crutons optional, for extra crunch
Instructions
- Start by preparing the romaine lettuce, bacon, hash browns and Parmesan. Cook the hash browns and bacon in the air fryer or oven according to their instructions until golden and crispy. Meanwhile, cook the eggs2 romaine lettuce heads, 4 hash browns, 4 bacon rashers
- Crack the eggs into a bowl and whisk together with salt and pepper. Place a pan over medium-low heat and add the butter. Once melted, pour in the eggs and gently stir continuously until they form soft scrambled eggs. This takes a little patience, but cooking them slowly gives you much creamier eggs.6 eggs, 1 tablespoon butter, Salt and pepper
- Add the romaine lettuce, cooked hash browns, crispy bacon, optional croutons, Parmesan and Caesar dressing to a large chopping board. Use a sharp knife to chop everything together until the ingredients are well combined and you have a chunky, evenly distributed filling.20 g Parmesan, 3-4 tablespoon caesar dressing
- Transfer the scrambled eggs onto the chopping board and gently fold them through the chopped Caesar mixture. Try not to overwork the eggs so they retain some of their soft texture.
- Divide the filling between two large wraps, placing it in the centre of each tortilla. Fold the sides in, then roll tightly like a burrito.2 wraps
- Heat a little oil in a frying pan over medium-high heat. Place the chopped caesar breakfast wraps seam-side down and toast until golden and crisp. Turn and toast the other side until the whole wrap is beautifully golden. Slice the chopped caesar breakfast wraps in half and serve immediately with extra Caesar dressing for dipping and a little more grated Parmesan.
