Whether you’re having trouble finding tortillas at the grocery store or feeling stuck in an egg rut, chef Ming Tsai has got you covered with his ingenious Breakfast Egg Wrap with Goat Cheese and Watercress. Just two ingredients — eggs and rice flour — yield a crepe-like wrap that couldn't be more versatile. While you can use all-purpose flour if you’re one of the lucky folks that still have it on hand, rice flour is actually more readily available at the market right now and gives the wrap a light, airy texture. It also makes the dish gluten-free — Ming first developed this recipe for his son who has a gluten allergy.

Once you’ve whipped up your batter, it’s just a matter of building flavor. Ming is partial to a combination of scallions (maybe snip the ones you've been regrowing on the windowsill?), cilantro and jalapeno, but you can use any allium, herb or chile you like. You can even turn up the volume with Ming’s favorite hot sauce of the moment, the now-ubiquitous chile crisp (chefs, they’re just like us!). A quick flip in a nonstick wok or skillet, and your egg wrap is ready to be filled.

Ming’s all for loading up on the veggies: he adds a large mound of peppery watercress (the wrap is surprisingly sturdy, so be generous) tossed with a super-simple lemon vinaigrette. Crumble some tangy goat cheese over the top, roll up the wrap and voila — your gluten-free, protein-rich breakfast is ready to be served. The best part? "It’s fun to eat," says Ming. “Everyone loves eating with their hands, especially kids.”

Want to master more egg techniques? Don’t miss Bobby Flay’s Perfect Scrambled Eggs and Michael Symon’s Perfect Omelet on the Food Network Kitchen app.

Related Links:

The One Secret Ingredient Bobby Flay Uses to Make Perfect Scrambled Eggs

One Thing You Should Always Do When You’re Making an Omelet

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