Peruvian Breakfast Wrap


These hearty and delicious breakfast wraps are a great way to start the day!


  • 2.5 lbs. Mrs. Gerry's Peruvian Potato Salad

  • 6 eggs

  • 7 oz. Andouille Smoked Sausage

  • 3 oz. shredded Cheddar cheese

  • Flour tortillas


  1. Beat eggs, salt and pepper in medium bowl until blended.

  2. Melt butter in non-stick skillet over medium heat. Pour in egg mixture and reduce heat to medium-low. As eggs begin to set, gently pull the eggs across the pan with a spatula, forming large soft curds. Continue cooking until eggs are thickened and no visible liquid egg remains.

  3. Cut the sausage into small pieces and add it to the skillet with the scrambled egg.

  4. Add the Peruvian Potato Salad to the skillet.

  5. Lastly, add the cheddar cheese. Cook over medium heat until warm and all the cheese has melted.

  6. Scoop the ingredients into a small Fajita Flour tortilla. Garnish as desired.

    NOTE: Serve immediately or maintain at 165º to 180ºF.

    TIP: Wraps are best if made the same day as they are served.

Great meal kit idea! Simple ingredient combinations to make meals fast & easy, designed for a family of four.

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