Bacon, Arugula, and Egg Wraps

Description
Breakfast wraps with bacon, potatoes, scrambled eggs, arugula, and a quick sriracha mayo.

Ingredients

• 1 1/3 cups refrigerated diced potatoes
• 6 center-cut bacon slices, chopped
• 1/4 cup diced shallot
• 6 eggs
• 2 tablespoons mayonnaise
• 2 teaspoons sriracha
• 4 whole-wheat tortillas
• 1 1/2 cups baby arugula
• 2 tablespoons water
• Salt, to taste

Instructions

1. Microwave the potatoes until almost tender, about 2 minutes.
2. Cook the bacon in a skillet over medium-high heat until it begins to brown.
3. Add the shallot and potatoes and cook until the bacon is done and the potatoes are browned and tender.
4. Transfer the potato mixture to a bowl and keep warm.
5. Whisk the eggs with 2 tablespoons water and a little salt.
6. Cook the eggs in the same skillet, stirring constantly, until almost set.
7. Stir together the mayonnaise and sriracha.
8. Spread the sauce over the tortillas, then fill with the potato mixture, eggs, and arugula.
9. Fold burrito-style and serve.