Having a Mondayish Monday? How Bout We Make Breakfast Wraps Instead?

Spicy Breakfast Wrap with Traditional Jamaican Breakfast Favorites

As a child my breakfast was either plantain, eggs and sausage or bacon, porridge of some sort or cereal. As I got older, it remained the same. What? You thought I was about to tell you that I started making Croque Madame? Well, I eventually will but I am still eating my all time favorites just with a little twist. 

I want to call this a breakfast burrito, but one of my favorite little cafes in Kingston has already done that. It's my favorite thing to order each time I go there. How do I know? Because it's the only thing I ever get. 

Since, we're on stay at home orders, I rummaged through the fridge and I found the same ingredients that I love in a breakfast burrito. So, I thought I would make my own with my little twist, of course. 

This one's for the breakfast lovers! 

xoxo Danzii 

Total Prep Time: 45-60 minutes 

Serves: 2 

Ingredients

1/2 of a medium plantain 

3 large eggs 

1 tbsp of milk 

3-4 strips of bacon

1/4 cup of chopped chicken ham 

1 tsp cayenne pepper

1 tsp black pepper

1/2 of a medium onion

1 small tomato 

1-2 tsp of chives

1/4 of a medium sweet pepper 

1/4 cup of 6 cheese Italian blend

1/2 of a granny smith apple 

2 Toufayan garlic pesto wraps 

1/4 cup of vegetable oil 

Cooking Spray (Optional)

The Plantains

• In a frying pan, on medium heat, pour 1/4 of vegetable oil and allow it to heat up. You will know when the oil is hot well little bubbles begin to form in the bottom of the pan. 
• Slice plantains length wise and be careful not to slice them too thin or thick. 
• Add the plantains to the pan and fry on each side about 2-3 minutes per side until they are golden brown. Important: Plantains are fickle. Do not take your eyes off them because they have super powers and will burn the minute you look away. I don't make the rules. 😂
• Remove plantains from the pan, place them on a paper towel to drain excess oil and set aside. 

  

The Chicken Ham

• Dice the chicken ham in about 1/4 inch pieces. 
• Drain about 3/4 of the oil that was used to fry the plantains and add the chicken ham. 
• Stir occasionally so that it doesn't stick too much to the pan. Let this cook for about 4-6 minutes until golden brown. 
• Remove the chicken ham from the pan, place  the bits on a paper towel to drain excess oil and set aside. 

 

The Mock Salsa

• Dice onions, sweet pepper, chives and tomatoes as finely as possible. 
• In the frying pan add the chopped seasoning and sauté for about 2-3 minutes. 
• Sprinkle with cayenne pepper and let it cook for another 2 minutes. 
• Remove from heat and set aside. 

 

The Bacon

• Wash the frying pan or use a different pan altogether, on medium heat, return the pan to the stove and add the bacon. 
• Let the fat render off the bacon for about 3-5 minutes depending on how crispy you like your bacon. 
• Flip the bacon occasionally so that both sides eventually get some color.
• Remove from the pan once desired crispiness has been reached and set aside on a paper towel to drain excess fat.

 

The Eggs 

• Crack the eggs in a bowl, add the milk, and whisk together with a fork. 
• Drain 3/4 of the oil from the pan left behind by rendering the bacon fat. 
• Add the eggs to the pan, begin pulling the cooked outer edges in towards the center of the pan. 
• Move the spatula around the edge of the pan, constantly pulling the cooked edges in, repeat this process constantly. Cooked scrambled eggs will gather in the center of the pan.
• At this point you can add grounded black pepper and use the spatula to break the scramble apart and turn the areas that aren't cooked as yet. 
• Remove the eggs from the pan and the heat so that they don't continue cooking and set aside. 

 

Fill It Up

• On a large plate, add the Toufayan wrap then add the eggs in the center of the wrap. 
• Add the bacon directly on top the eggs. 
• Add the plantains directly on top of the bacon.
• Add the chicken ham bits on top of the plantains. 
• Add the mock salsa on top of the chicken ham bits.
• Thinly slice the granny smith apples in strips and put a generous amount on top of the salsa. 
• Add the 6 cheese Italian blend.

 

Wrap It Up

• Fold the sides of the wrap halfway towards the center. 
• Bring the bottom third towards the center. 
• Tuck your filling back into the wrap as you roll it up. 
• Continue folding the wrap from the bottom until you reach the end.

 

Toast Up

• In a large skillet or on a stove top griddle, on medium heat, spray the bottom with cooking spray and allow it heat up for a minute. 
• Add your folded wraps and let them brown on either side for 2-3 minutes on each side. 
• Remove from heat and serve warm

Danzii's Tips: 

• We have already established that plantains have a mind of their own, and that they will burn if you take your eyes off them. But the reality is that after plantains begin to brown they're finished cooking. Leaving them to cook more will result in them burning very quickly.
• I prefer frying plantains in vegetable oil as opposed to cooking oil because I get a better crunch factor at the end from vegetable oil. 
• If you don't have cooking spray, your can grease the bottom of the pan with regular cooking oil.
• So this might be the first time you're hearing of chicken ham, but it's really just cured chicken. This means it was soaked in brine and then smoked afterwards. Suuper tasty. If you don't have this, regular ham can be used, or you can substitute with sausages. 
• Why didn't I salt the eggs? Well, because you're getting a punch of salt from the bacon and the chicken ham. This is also the reason why the bacon was placed directly on top the eggs so that you wouldn't get a bite lacking salt. 
• No Italian cheese blend? Grate some regular cheddar cheese and you're on your way. 
• What's up with the apples? Besides my love for apples? This specific type of apple adds some acidity to cut through some of that fat from the bacon and cheese. This helps to balance out the composition of your dish, where you have sweet plantains and that spicy mock salsa.
• For my non-pork eaters, turkey bacon is not such an okay substitute, not as great as bacon, but it works. 😋

So, your finished product should look a little like this: 

I had this at around 12 noon making it less of breakfast and more like brunch. Doesn't matter, it was insanely tasty! The real star of this dish? That mock salsa! Try it, I assure you, it's gonna be good. Tell me how you like it. So I added garnishes with the strips of apples and chicken ham bits. While this isn't absolutely necessary, if you're looking to impress your crush send this to them they'll think you're fancy fancy. So, we're at the end of breakfast, do try this recipe, let me know if you liked it. From my kitchen to yours, "Bone Apple Teeth!"