Scallion Egg Wrap

Updated Feb. 24, 2021

Total Time: 5 minutes

Servings: 1

Ingredients

• 2 large eggs

• ¼ teaspoon kosher salt (divided)

• 1 (8-inch) flour tortilla (flexible, for easy wrapping)

• 1 tablespoon vegetable oil

• 1 scallion, thinly sliced (about 2 tablespoons)

• 2 tablespoons chopped fresh cilantro (about 4 sprigs)

• 1 tablespoon Chinese pickled mustard greens (optional, for tangy crunch)

• Hoisin sauce, chile paste, and sesame seeds, for serving (optional)

Preparation

Step 1: Prep the Eggs

In a small bowl, crack the eggs and add ¼ teaspoon kosher salt. Whisk with a fork until just combined, leaving some visible yellow streaks (overbeating results in tough eggs). Set aside.

Step 2: Warm the Tortilla

Preheat a small nonstick skillet over medium heat. Once hot, place the flour tortilla inside and warm for 1–2 minutes, flipping once, until pliable and lightly toasted on both sides. Transfer to a clean plate to prevent sogginess during assembly.

Step 3: Sauté Scallions & Scramble Eggs

Increase heat to medium-high. Add the vegetable oil to the skillet. Once shimmering, add the thinly sliced scallion and ⅛ teaspoon kosher salt. Stir-fry for 30 seconds until the scallion is bright green and tender.

Pour in the eggs, then immediately use a silicone spatula to gently scramble them in a circular motion, spreading into an even layer. Cook for 30 seconds until softly set but still slightly moist.

Step 4: Assemble the Wrap

Sprinkle chopped cilantro and pickled mustard greens (if using) over the eggs. Place the warmed tortilla back on top of the skillet, pressing gently with a spatula to adhere. Cook for 30 seconds until the egg sets and sticks to the tortilla.

Flip the entire wrap onto a plate, egg layer facing up.

Step 5: Serve & Customize

Drizzle with hoisin sauce and chile paste (if desired), sprinkle with sesame seeds, and fold into quarters. For handheld convenience, wrap tightly in foil to retain heat for up to 15 minutes.

Community Tips & Variations

• Jian Bing Crunch Fix: Traditional Jian Bing includes a crispy wafer; substitute with potato chips, tortilla chips, or crumbled wonton strips before folding.

• Homemade Pickled Mustard Greens: Rinse 2-inch mustard green pieces, salt heavily, and let sit 1 hour. Rinse, squeeze out water, then pickle in equal parts sugar, water, and white vinegar for 1 week (refrigerate).

• Substitution Ideas: Replace pickled mustard greens with spicy zha cai (crunchy pickled stems) or pickled jalapeños for heat.

• Texture Swap: A crumbled tortilla chip works surprisingly well as a substitute for traditional crispy elements.

Note: Adjust cooking times based on skillet heat and egg doneness preference. For a faster version, use pre-chopped scallions and pre-washed greens.