Creamy Egg Curd Wraps

1.In a medium bowl, whisk together the eggs, whole milk, salt, black pepper, and garlic powder until fully combined and slightly frothy.

2.Heat a non-stick skillet over medium-low heat and add the unsalted butter, allowing it to melt and coat the pan evenly.

3.Pour the egg mixture into the skillet and cook gently, stirring slowly and continuously with a spatula to create soft curds. Avoid high heat to keep the eggs creamy and smooth.

4.When the eggs are mostly set but still slightly runny, add the softened cream cheese and gently fold it into the eggs until melted and fully incorporated, creating a creamy egg curd texture.

5.Remove the skillet from heat just before the eggs are fully firm to maintain a silky consistency.

6.Warm the flour tortillas briefly in a dry pan or microwave until pliable.

7.Divide the creamy egg curd evenly among the tortillas, spreading it down the center of each wrap.

8.If using, sprinkle shredded cheddar cheese over the egg curd while still warm to allow it to melt slightly.

9.Fold the sides of each tortilla over the filling and roll tightly to form wraps.

10.Garnish with finely chopped fresh chives or parsley for a fresh, colorful touch.

11.Serve immediately or wrap tightly in foil or parchment paper for lunchboxes or a quick snack later.