Beat the eggs:
In a small bowl, whisk together eggs, milk, salt, and pepper.

Scramble the eggs:
Heat butter or oil in a nonstick skillet over medium heat. Pour in eggs and cook, stirring gently, until just set but still soft.

Warm the tortilla:
In the same pan or a clean skillet, warm the tortilla for 20–30 seconds per side until pliable.

Assemble the wrap:

Place the warm tortilla on a plate.

Add scrambled eggs in the center.

Sprinkle with cheese and any desired extras (bacon, spinach, avocado, etc.).

Wrap it up:
Fold in the sides, then roll tightly from the bottom to form a burrito-style wrap.

Optional step – Toast the wrap:
Return the wrap to the pan seam-side down and toast for 1–2 minutes per side to seal and crisp the outside.

🔄 Variations:
Low-carb: Use a low-carb tortilla or wrap in lettuce.

Make-ahead: Prepare a few and freeze individually. Reheat in a skillet or microwave.

Spicy: Add chopped jalapeños, pepper jack cheese, or hot sauce.