Hash Brown Breakfast Wrap

Prep Time 10

Cook Time 25

Servings servings

Calories 430kcal

Heat a non-stick pan or skillet over medium heat. Once hot, add the oil, potatoes, paprika, garlic powder, salt and pepper. Saute until tender. Then place on the wrap.
Heat 1 to 2 teaspoons of oil in a non-stick pan over medium heat. Saute the chicken sausage until browned and cooked through (if using raw). Add the eggs and cheese into the pan. Move the eggs using circular motions with a spatula or wooden spoon to fluff up and cook, (move the pan on and off the heat as needed to prevent the eggs from overcooking or drying out). Remove the pan from the heat while the eggs are still moist. Season with pepper. Taste and add salt if needed.
Place the eggs on the wrap. Fold in the ends and roll up tightly.
(Place the wraps seam side down in the same nonstick pan over medium heat and cook to golden brown on both sides if desired).
Cut in half and serve with plums.