Eggs Benedict Wrap

Vicki Butts (lazyme)


This is a tasty 'sandwich' take on Eggs Benedict. It's not a wrap to eat on the go because it's messy and best eaten with a knife and fork. Although we love sun-dried tomatoes, I'm not sure that they add a lot to this dish and do discolor it a bit to a brownish color. Feel free to leave them out.


★★★★★ 1 vote

15 Min
15 Min
Stove Top


  • 3 Tbsp
  • 2 1/2 c
    mushrooms, sliced
  • 1 .9-oz pkg
    knorr hollandaise sauce mix
  • 3/4 c
  • 3 Tbsp
    sundried tomatoes, chopped
  • 1 3/4 c
    smoked ham, cut into strips
  • 6
  • 1/3 c
  • ·
    salt and pepper, to taste
  • 3 Tbsp
  • 4
    flour tortillas, burrito size

How to Make Eggs Benedict Wrap


  1. In small skillet, melt butter, add mushrooms and cook for about 10
    minutes until tender.
  2. Prepare hollandaise sauce, using only 3/4 cup of milk, and add sundried tomatoes; set aside.
  3. Cook ham in skillet until browned and set aside. Beat eggs and milk; add salt and pepper.
  4. Melt butter in skillet over medium heat.
  5. Cook eggs in skillet until set to make scrambled eggs; set aside.
  6. To make the wrap, warm the tortilla and top with eggs, ham, mushrooms and hollandaise sauce.
  7. Fold in the sides of the tortilla then roll forward; cut in half and serve.

Printable Recipe Card

About Eggs Benedict Wrap

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy

Show 3 Comments & Reviews

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