Scallion pancakes, known for their crispy layers, savory flavor, and bite of fresh scallions, can easily be turned into a wrap! This Scallion Pancake Breakfast Wrap features a warm, flaky scallion pancake packed with all of your favorite breakfast ingredients. It’s the perfect way to start your day!
Whenever I need a satisfying and protein-filling breakfast, I always make a sausage, egg and cheese sandwich. This time, I made my breakfast sandwich with a twist, and used a homemade scallion pancake to hold it all together! If you love scallion pancakes like I do, this is definitely going to be your new favorite breakfast.
This breakfast recipe is all about balance—crispy on the outside and soft and savory on the inside. The wrap can be filled with classic breakfast ingredients like scrambled eggs, sausage, and cheese, but you can feel free to get creative with your favorite fillings!
Scallion pancake breakfast wrap is actually a play on traditional jian bing, which is a Chinese crepe that is a popular street food in China! It is like jian bing meets west, in the form of a SEC (sausage, egg, and cheese) breakfast sandwich.
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Ingredients
To make this scallion pancake breakfast wrap, here's what you'll need:
For the Scallion Pancake
- Flour: All-purpose flour works perfectly here!
- Water: You need a combination of boiling water and cold water here. The boiling water will help to soften the dough and limit gluten development in the flour. The cold water will stop it from getting TOO soft and make it easier to work with.
- Salt: To season the dough!
- Scallions: Slice the scallions into thin pieces and separate the greens and the whites.
For the Scallion Pancake Roux
- Oil: Use a cooking oil that has a high smoke point like canola oil, vegetable oil, or avocado oil.
- Flour: A little bit of flour is cooked with the oil and will create a thick mixture that gets spread into the dough of the scallion pancake. We want a thick mixture, so the oil does not seep out when we roll and flatten our scallion pancake.
- Salt: To season the scallion pancakes and make the savory!
- Scallion Whites: The whites will get cooked with the roux before going in the pancakes.
To Assemble
- Turkey Breakfast Sausage Patties: I used Butterball turkey sausages, but you can use your favorite breakfast meat!
- Eggs: Cooked how you like them! I make an egg omelette here.
- Avocado: Freshly sliced avocado adds a creamy texture!
- Sliced Cheese: I used sliced cheddar cheese here.
- Chili Oil: Serve with chili oil or your favorite dipping sauces!
How to Make Scallion Pancake Breakfast Wraps
Step by Step Instructions
Step 1: In a bowl, whisk together all-purpose flour and salt. Using chopsticks, mix the flour while adding in boiling water. Clumps should start to form. Once the boiling water has been added, add in the cold water and continue mixing until the dough comes together. Use your hand to combine the rest of the dough. Once combined, knead the dough with your hand for 5 minutes. Cover and let it rest for 15-20 minutes.
Step 2: In a small saucepan over medium-low heat, add oil and scallion whites. Sauté until soft and fragrant, about 2-3 minutes. Add in salt and mix. Add flour and mix to combine. Cook for 1 minute and remove from heat. Allow to cool.
Step 3: Continue kneading the dough until it’s smooth. Divide it into two pieces and roll them into balls. Cover and rest for another 10-15 minutes.
Step 4: Lightly dust a clean surface with flour and roll out one of the balls of dough. Gently roll it into a thin rectangle. Brush on half of the roux mixture, leaving 1 inch of space on all sides. Evenly sprinkle half of the scallion greens onto the roux mixture. Starting from one side, begin tightly rolling the scallion pancake, ensuring the scallion greens get rolled up in each layer. Once you’ve finished rolling it, pinch the end seam to seal it close. Pinch the ends on each side to seal close, as well.
Step 5: With the seam side facing inward, take one end of the roll and begin twisting it into a spiral, tucking the other end underneath. Gently press down to flatten it. Cover and let it rest for 10-15 minutes. Repeat with the remaining dough.
Step 6: While the dough is resting, mix your eggs. In a large 12 inch nonstick pan, add oil and pour in half of the eggs. Gently turn the pan to get an even layer of eggs. Cook until the eggs are set and carefully flip the eggs to finish cooking it. Repeat with the remaining eggs. Set aside.
Step 7: In the same skillet, add 1 pack of Butterball Turkey Breakfast Sausage Patties. Cook for 6-10 minutes or until heated thoroughly, flipping halfway. Set aside.
Step 8: Flour your working surface and gently roll out each scallion pancake dough into a thin 10-11 inch disk.
Step 9: In your 12 inch non-stick pan over medium-low heat, add oil and your rolled out scallion pancake dough. Cook on one side for 5-6 minutes, or until crispy and golden. Flip and add 2 slices of cheddar cheese down the middle of the pancake. Cover until the cheese has melted. Uncover and add one of the layers of thinly cooked egg on top. Add half an avocado and 4 slices of Butterball Turkey Breakfast Sausage Patties down the middle of the pancake.
Step 10: Fold each side in towards the middle of the scallion pancake and press down gently to seal close. Optional: flip the scallion pancake and cook with the seam side down to help seal close. Repeat with the remaining scallion pancake disk.
Step 11: Cut each wrap into two and serve with chili oil or your favorite dipping sauce!
Hint: The scallion pancake roux mixture adds flavor and crispiness into each and every little layer in the scallion pancake! Don't skip it!
Substitutions & Variations
- Vegetarian Version: Skip the turkey sausage and replace it with your favorite vegetarian sausage! Alternatively, you can add sautéed mushrooms, beans, or veggies for a hearty, meat-free option.
- Gluten-Free: Make gluten-free scallion pancakes using a gluten-free flour blend like Bob's Red Mill Gluten Free Flour!
- Spicy Kick: Add jalapeños, hot sauce, or a sprinkle of chili flakes to your wrap for an extra kick! I personally like to drizzle some chili oil on top of mine!
- Frozen Scallion Pancakes: For ease, you can substitute the homemade scallion pancake wrap here with your favorite store-bought frozen scallion pancakes! Or, you can use the Trader Joe's scallion pancakes instead!
Storage
Store the assembled wraps in an airtight container in the fridge for up to 2 days. Reheat in a skillet over medium heat or in the air fryer until heated through. This will ensure crispiness. You can also use the microwave, but they won't be as crispy!
You can freeze scallion pancakes on their own in a freezer safe container to make these breakfast wraps later!
Equipment
You only need a few common kitchen items to make this green onion pancake recipe! Here's what you'll need:
- Mixing Bowl
- Saucepan
- Non-stick Pan
Top Tips
- Crispiness is Key: Make sure your scallion pancakes are crispy enough to hold the fillings without becoming soggy. You can achieve this by cooking them on medium-high heat with a little oil until they’re golden brown!
- Customize Your Fillings: The beauty of this wrap is its versatility. Feel free to add or swap ingredients based on your preferences or dietary needs. Try switching up the meat and adding bacon or chorizo. Or, opt for a potato breakfast wrap with some breakfast potatoes added in!
- Make Ahead: You can prepare the pancakes in advance and reheat them quickly in the morning before assembling your breakfast wrap. This makes for an easy, on-the-go breakfast!
FAQ
Scallion pancakes, also known as Cong you bing or "green onion pancake," is a savory Chinese flatbread. It's prepared by folding dough with oil and finely chopped scallions, creating a unique flavor and texture. Unlike Western pancakes, which are typically made from a batter, scallion pancakes are dough-based and pan-fried, resulting in crispy edges and a satisfyingly chewy interior!
I recommend serving this breakfast wrap with chili oil, or a spicy mayo that is made from sriracha mixed with mayo! If you want something that isn't spicy, try dipping it into a garlic aioli instead.
More Recipes to Try
Looking for other recipes? Try these:
Scallion Pancake Breakfast Wrap
Ingredients
For the Scallion Pancake
- 2 cups all-purpose flour
- ½ cup boiling water
- ¼ cup cold water
- ½ teaspoon salt
- 4-5 small scallions sliced, whites and greens separated
For the Scallion Pancake Roux
- 3 tablespoon oil
- 2 tablespoon flour
- ¼ teaspoon salt
- scallion whites from scallions above
To Assemble
- 1 package of turkey breakfast sausage patties I used Butterball All Natural Turkey Breakfast Patties
- 1 avocado sliced
- 4 slices of cheddar cheese
- chili oil as desired
Instructions
- In a bowl, whisk together all-purpose flour and salt. Using chopsticks, mix the flour while adding in boiling water. Clumps should start to form. Once the boiling water has been added, add in the cold water and continue mixing until the dough comes together. Use your hand to combine the rest of the dough. Once combined, knead the dough with your hand for 5 minutes. Cover and let it rest for 15-20 minutes.
- In a small saucepan over medium-low heat, add oil and scallion whites. Sauté until soft and fragrant, about 2-3 minutes. Add in salt and mix. Add flour and mix to combine. Cook for 1 minute and remove from heat. Allow to cool.
- Continue kneading the dough until it’s smooth. Divide it into two pieces and roll them into balls. Cover and rest for another 10-15 minutes.
- Lightly dust a clean surface with flour and roll out one of the balls of dough. Gently roll it into a thin rectangle. Brush on half of the roux mixture, leaving 1 inch of space on all sides. Evenly sprinkle half of the scallion greens onto the roux mixture. Starting from one side, begin tightly rolling the scallion pancake, ensuring the scallion greens get rolled up in each layer. Once you’ve finished rolling it, pinch the end seam to seal it close. Pinch the ends on each side to seal close, as well.
- With the seam side facing inward, take one end of the roll and begin twisting it into a spiral, tucking the other end underneath. Gently press down to flatten it. Cover and let it rest for 10-15 minutes. Repeat with the remaining dough.
- While the dough is resting, mix your eggs. In a large 12 inch nonstick pan, add oil and pour in half of the eggs. Gently turn the pan to get an even layer of eggs. Cook until the eggs are set and carefully flip the eggs to finish cooking it. Repeat with the remaining eggs. Set aside.
- In the same skillet, add 1 pack of Butterball Turkey Breakfast Sausage Patties. Cook for 6-10 minutes or until heated thoroughly, flipping halfway. Set aside.
- Flour your working surface and gently roll out each scallion pancake dough into a thin 10-11 inch disk.
- In your 12 inch non-stick pan over medium-low heat, add oil and your rolled out scallion pancake dough. Cook on one side for 5-6 minutes, or until crispy and golden. Flip and add 2 slices of cheddar cheese down the middle of the pancake. Cover until the cheese has melted. Uncover and add one of the layers of thinly cooked egg on top. Add half an avocado and 4 slices of Butterball Turkey Breakfast Sausage Patties down the middle of the pancake.
- Fold each side in towards the middle of the scallion pancake and press down gently to seal close. Optional: flip the scallion pancake and cook with the seam side down to help seal close. Repeat with the remaining scallion pancake disk.
- Cut each wrap into two and serve with chili oil or your favorite dipping sauce!
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