When the Irish Fair of Minnesota asked me to do some cooking demos, they mentioned a wrap would be fun. I thought to myself, hmmm, an Irish wrap? How am I going to make that work? Alas, a Full Irish Breakfast Wrap, that was the answer.
What’s in a ‘Full Irish’?
When traveling in Ireland, you’ll typically see B&B’s and hotels offering a ‘Full Irish’. And trust me, you are pretty ‘full’ if you finish the entire plate, but it will stay with your until dinner! Here’s what’s included:
- Potatoes (I like hash browns, they cook quicker)
- Broiled tomatoes
- Irish bacon (hard to find in the states, I think Canadian bacon is the closest swap)
- Spring onions (we call them green onions or scallions, same diff)
- If you’re lucky, and thick slice of Irish Soda Bread, loaded with good Irish butter
Also beans (yes, like the canned baked bean variety), and sausages. Last but not least, black and white puddings. Nearly impossible to find the puddings, I’ve left them out. But you should try them sometime, if you like sausage, you may just enjoy them.
Today, we are making the Full Irish into a wrap. It’s a great way to get breakfast for a crowd made ahead of time. You can wrap them well, and pop them in the freezer for up to a month. To serve, wrap in wax paper, and microwave about 4-5 minutes. Or too bake the rest for a crowd, you can pop them on a baking sheet and place in a 325° oven for 20-25 minutes.
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Now, this is the way to start off a fine day! And keep you full until dinner. Pop them in the freezer and pull them out for a quick meal, anytime! Great for a morning picnic or lunchbox.
- 3 tablespoons olive oil, divided
- 4 slices Canadian bacon
- 8 oz. mushrooms, thinly sliced
- 2 cloves garlic, thinly sliced
- 2 sprigs fresh thyme (or 1/2 teaspoon dried), optional
- 1 pint cherry tomatoes
- 4 hash brown patties (or about 3 cups of frozen hash browns)
- 1 bunch of spring onions*
- 6 large eggs
- 4 large flour tortillas
- 4 tablespoons cream cheese (acts as tasty glue to hold the wrap together)
- Kosher salt and fresh cracked black pepper to taste
Breakfast sausages and baked beans on the side, for the Full Irish vibe! Optional of course.
- In a large skillet, over medium-high heat, add the Canadian bacon and brown on both sides, and remove to a plate. Add one tablespoon olive oil and the mushrooms. Sauté until browned and any liquid from the mushrooms has evaporated. Add the garlic, thyme, and tomatoes and cook until tomatoes are softened and garlic is fragrant about 5 minutes. Set aside with the bacon.
- Add one more tablespoon olive oil to the pan and the hash browns. Keep in one layer (if using frozen hash browns), pressing with a spatula. Flip when brown on the first side, and continue to cook until both sides are nice and brown. Transfer to the plate.
- Add the last tablespoon olive oil and spring onions to the pan, and sauté until softened. Add the eggs and cook, stirring frequently until cooked to your liking.
- To assemble the wraps, place a tortilla on a plate, spread with a tablespoon of cream cheese evenly over the tortilla. Place a slice of Canadian bacon down, followed by all the other ingredients. Wrap up like a burrito and enjoy!
- Add some breakfast sausage and beans on the side. Optional of course, maybe not in Ireland, but…
- This wrap will keep you full in your tummy for hours! They also can be made ahead of time and frozen. Just reheat in the microwave.
*spring onions are scallions, also known as green onions
Keywords: full irish breakfast wraps, irish breakfast, irish tortillas
Thanks for reading. Let me know in the comments below any recipes you’d like me to make next, I always love your ideas too.
Sláinte and enjoy!