Keep these in the fridge/freezer. When you want to eat one, pop it directly into a pre-heated 350° oven for 15 minutes. Or, use a panini press for 5 to 7 minutes until hot and toasty.

Equipment Needed

Measuring cups and spoons, sauté pan, bowl, whisk, rubber spatula, parchment paper, aluminum foil and a large spoon


Heat a sauté pan over medium-high heat.

Crack 10 eggs into a bowl, thoroughly whisk and season with sea salt and pepper to taste.

Add the butter to the pan. When the butter is melted, add the eggs and reduce the heat to medium.

Cook the scrambled eggs to desired doneness (approximately 3 to 5 minutes), stirring constantly with a rubber spatula.

Once done, set aside and let cool.

Lay out 5 wraps on a clean counter top.

Place 2 tablespoons of refried beans in the middle of each wrap, followed by 1/5 of the scrambled eggs.

Top each wrap with a slice of cheese 4 pickled jalapeño pepper rings.

Fold the two sides into the middle of the wrap, then roll from bottom up to the top.

Take each wrap and individually wrap them tightly in parchment paper, then in aluminum foil, and place in the fridge or freezer depending on when it’s going to be consumed.

It will stay fresh in the fridge for 2 to 3 days, and in the freezer for up to a month. Heat and serve as needed.