Easy and Crispy Potato Breakfast Wrap
If you are looking for a fun, gluten-free twist on your morning routine, this crispy potato breakfast wrap is about to become your new obsession! Instead of a standard flour tortilla, we are using thinly sliced potatoes baked with gooey cheddar cheese to create a crispy, savory base. It is incredibly easy to make, holds all your favorite breakfast fillings, and looks super impressive on the plate.
Ingredients
2 medium potatoes, thinly sliced
1 cup shredded cheddar cheese (or your favorite melting cheese)
2 slices beef salami
1 avocado, sliced
2 cooked eggs (fried, scrambled, or boiled)
1/2 cucumber, thinly sliced
Instructions
Preheat your oven to 380°F and line a baking sheet with parchment paper.
Arrange the potato slices side-by-side on the parchment paper, overlapping them slightly to form two flat, rectangular shapes that will serve as your wraps.
Sprinkle your shredded cheese evenly over the layered potatoes, which will act as the "glue" to hold the wrap together as it melts.
Bake in the oven for 20 minutes, or until the cheese is beautifully golden and the potatoes are cooked through.
Remove from the oven and let the wraps cool for 5 minutes to allow the cheese to set so the wrap holds its shape.
Layer your toppings right down the middle of each potato base, adding the beef salami, avocado slices, cooked eggs, and fresh cucumber.
Gently fold the edges over to form a wrap and enjoy immediately.