These wraps are fast, easy and delicious! Coming together in just a few minutes, they're a great breakfast and highly customizable. I spend a lot of time in Taiwan and truly appreciate the hundreds if not thousands of breakfast shops that can be found all over a town or city. The shops pump out food very quickly which makes them a popular place for people to grab take-away breakfast on the way to work.

There are a few different rounds thats can be used as the wrap but my favorite is the zhua bing (抓餅). It's a little flaky and gets crispy when cooked, it's awesome!! Dan bing (蛋餅) wraps are also popular and some places offer a tortilla option.

What You'll Need For 1 Wrap:

Note: The zhua bing and dan bing skins can be found in asian grocery stores

1 WRAP - zhua bing or dan bing wrap for more authentic, tortillas can also be used
1 EGG - You can do 2 but it's harder to roll as it'll be thicker
FILLING - I chose bacon, cheese, and sausage
CHEESE - I used a cheese slice (how it's done in Taiwan) and some shredded cheese (how I do mine)
SAUCE - I mixed diced garlic, thick soy sauce and hot sauce together for one, mustard for the other
Salt and pepper, whatever other spice you want

This wrap is extremely customizable so throw whatever you want or have inside. Salt and pepper or hot sauce in the eggs, parmesan cheese, hashbrowns, the sauce INSIDE instead of the outside, etc etc.

Step 1: Cook Your Protein

Cook bacon to desired doneness. If you're using sausage, remove it from it's skin and cook until crumbled in the pan.

Step 2: Prepare Your Eggs and Sauce

While your meat is cooking, crack your egg into a bowl and add salt, pepper, hot sauce, shredded cheese, etc. Use a fork to beat the egg.

Mince some garlic and add it to the soy sauce. If it's too salty you can add a little sugar. You can also add hot sauce, ginger, scallions, etc.

Step 3: Prepare Your Wrap

Put about 1 tablespoon of oil into a frying pan on medium high heat.
Take frozen zhua bing skin (or other) and cook on one side until slightly browned.
Flip over and cook until the other is slightly browned.

Note: If using a zhua bing skin, you can use 2 tools to squish and poke it and it will become more airy and flaky. You can see it being done in this video which I found online. The more you poke it though and the flakier it gets, the more difficult it is to roll up. You can instead fold it in half and eat it that way. The flakiness is delicious!!

Step 4: Wrap and Egg Become One

In an empty frying pan (use the one you cooked bacon or sausage in for extra flavor), pour in your egg and swirl the pan so the egg covers a size similar to that of your wrap's.
Take your prepared wrap and lay it on top of the egg. The egg will cook into the wrap fairly quickly.
Use a spatula to lift up the edge and have a look to determine when the egg is cooked.
When the egg is cooked, flip it over so the egg side is on top.

Step 5: Add Your Filling

Add your filling onto the egg. A popular combo in Taiwan is bacon and cheese, but really, throw whatever you want inside. Be sure to add salt and pepper (which I forgot to do).

Adding sauce to the INSIDE of the wrap is also an option and is great for when you're taking it to go. Don't slice it, roll it up and eat like a burrito.

Different Options At Breakfast Shops:

no filling, just egg and wrap
corn
prepared tuna and cheese
sliced pork or beef steak (add cheese)
kimchi (add cheese)
pork floss
teriyaki chicken
sliced hot dogs, cheese, bbq sauce

Step 6: Roll It Up

Use some tools to carefully roll up the hot wrap. You'll probably be able to get 3 or 4 rolls, depending on how much filling you have inside and how close to the edge you placed it.