10-Minute Scallion Pancake Breakfast Wrap

10-Minute Scallion Pancake Breakfast Wrap

This Scallion Pancake Breakfast Wrap is perfect for busy mornings. Crispy on the outside, soft inside, and packed with protein and flavor. Easy to assemble and totally customizable!

Course Breakfast

Cuisine Chinese

Prep Time 5

Cook Time 5

Servings

Calories 327kcal

Ingredients

For the Wrap

1 frozen shou zhua bing scallion pancake
1 large egg
1 crisp lettuce leaf e.g., iceberg or romaine
1 pre-cooked sausage link or hot dog
1 tablespoon pork floss about 15g
1 teaspoon chopped green onions optional

For Cooking & Seasoning

Neutral cooking oil for the pan
Ketchup to taste
Mayonnaise to taste

Instructions

Preparation

Wash and drain the lettuce. Pan-fry the sausage in advance and slice it, or fry it whole until the surface is lightly charred.
Chop the scallions and set aside. Take the shou zhua bing out of the freezer — it doesn't need to fully thaw; it just needs to soften slightly so it's easy to handle.

Cook the Shou Zhua Bing

Heat a non-stick pan over low heat. Lightly spray or brush the pan with oil. Add the shou zhua bing and cook over low heat until the bottom begins to soften.

Add the Egg

Crack the egg directly onto the surface of the pancake. Quickly spread it evenly with a spatula so it covers the entire surface.
Sprinkle with chopped scallions if using, and continue cooking over low heat for about 30 seconds, until the egg starts to set.

Flip and Cook Through

Once the egg is mostly set, carefully flip the pancake. Cook the other side until golden and crispy, making sure the egg is fully cooked. Turn off the heat.

Assemble and Season

Place the lettuce and sausage slices on top of the cooked pancake.
Sprinkle evenly with pork floss, then drizzle with ketchup and mayonnaise.
Using a spatula, tightly roll the pancake from one end, pressing gently to seal.

Slice and Serve

Cut the rolled pancake into 2–3 pieces for easy eating. Serve immediately while warm.

Nutrition