Scrambled Egg Wraps

1.In a medium bowl, whisk together the eggs, whole milk, salt, and black pepper until the mixture is smooth and slightly frothy.

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

3.Pour the egg mixture into the skillet and let it sit undisturbed for about 20 seconds until it just starts to set around the edges.

4.Using a spatula, gently stir the eggs with slow, deliberate movements, pushing the eggs from the edges toward the center to form soft curds.

5.Continue cooking and stirring occasionally for about 2-3 minutes until the eggs are mostly set but still slightly creamy and moist. Remove from heat to prevent overcooking.

6.Warm the flour tortillas in a dry skillet or microwave for about 15-20 seconds until pliable and warm.

7.Divide the scrambled eggs evenly between the two tortillas, placing them in the center of each.

8.Sprinkle shredded cheddar cheese and chopped chives or green onions over the eggs, if using.

9.Fold the sides of each tortilla over the filling and then roll tightly from one end to form a wrap.

10.Serve immediately with hot sauce or salsa on the side if desired, perfect for eating on the go.