A long time ago when I was still a reporter on the beat in Phillipsburg, we used to have breakfast at The Mercantile. Vito made a scrambled egg and cheese wrap with a sour cream/dijon/dill sauce to die for.
Today I made something reminiscent of that dish, with tomato soup, for lunch.
I toasted my tortillas in a skillet, with olive oil and some garlic pepper. I scrambled the eggs and cooked them with frozen parsley from my garden. Then, I placed the eggs in the wrap with a sprinkle of garlic pepper and a sauce 3 parts ranch dressing to 1 part horseradish mustard, well stirred.
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