Avocado and Egg Breakfast Wrap Recipe

In a non-stick skillet, crack the eggs and cook until the whites are set and the yolks are still runny, about 2-3 minutes. Season with salt and pepper.

Over medium heat, heat up the tortillas until they are warm and soft, about 30 seconds on each side.

Divide the mashed avocado between the 4 tortillas, spreading it evenly over each one.

Place a cooked egg on top of the avocado on each tortilla, then sprinkle the shredded cheese over each egg.

Roll up the tortillas, tucking in the sides as you go to create a wrap.

Serve with salsa on the side.