Hello, it’s me, Brenda, with another breakfast goodie. The veg for today’s breakfast is cabbage from my kimchi, and the rest is history. No further blurb from me here aside from how this was very satisfying, the picture does not do this justice. I’m sorry.

Anyway, this is an airfryer recipe, but I’m sure you could easily fry this without the airfryer if you so choose.

Kimchi, Bacon, Egg & Cheese Scallion Pancake Wrap

Prep Time: 10 minutes | Cook Time: 15 minutes | Yield: 1 serving

Ingredients for the wrap:

1 frozen scallion pancake, thawed overnight
2 eggs
2 slices of bacon
1/8 cup cheddar cheese
1/8 cup mozzarella cheese
1/8 cup kimchi

Ingredients for the dipping sauce:

1 tsp chili crisp of choice
2 tbsp soy sauce
1/2 tsp diluted sweet black vinegar
2 tbsp sesame oil
1 tbsp fresh chopped scallions

Preparation:

On a flat surface, take thawed scallion pancake and roll out to approximately ten-inch diameter. Set aside
In skillet, cook bacon to preference, set aside.
In bacon grease, add kimchi and eggs to cook to a quick scramble over medium low heat - do not fully cook the eggs. Add half of mozzarella cheese.
Pour skillet filling onto center of scallion pancake. Top with remaining cheese then pull sides upwards until pancake is fully closed
With folded portion faced down in basket, airfry at 380F for 10 minutes
While wrap is in airfryer, combine dipping sauce ingredients and mix until fully incorporated
(optional) Slice wrap in half and (not optional) enjoy!