We prepared this breakfast over an open fire, but any kind of grill or oven can also work.

Total Time: 45 minutes
Servings: 4


  • Cedar Grilling Wraps
  • 12 oz. Ham, diced
  • 2 Shallots
  • 8 Assorted Chilis
  • Kosher Salt and Pepper
  • 3 cups Flour
  • 1 Tbsp. Baking Soda
  • ½ – ¾ cups Buttermilk
  • Eggs (optional)

Chef's Tip

Both the wraps and bread dough can be made in advance, to make the morning a little easier!

Spicy Cedar Breakfast Wraps

  1. Light your fire and wait for the flames to die down so the hot coals can develop.
  2. Soak the wraps in warm water for several minutes.
  3. Peel and thiny slice the shallots. Deseed, remove the pith from the chilis and slice thinly.
  4. Place the ham in a mixing bowl with the shallots and chilies. Add some salt and pepper, and toss to combine.
  5. Lay the wraps out flat and divide the mixture evenly between them. Roll up each wrap and secure with twine.
  6. Cook the wraps for 10-15 minutes, or until the shallots have softened. Top the wraps with fried or scrambled eggs if you desire.

Skillet Soda Bread

  1. To make the soda bread, combine the flour, baking soda and a pinch of salt.
  2. Add the buttermilk a little at a time and mix until it comes together.
  3. Lay the dough on a floured surface and knead for 5 minutes.
  4. Roll the dough into a ball and flatten it into a 1 ½” thick disk. Cut into triangular quarters.
  5. Dust a cast iron skillet with some flour and add the dough.
  6. Cook for 6-8 minutes and turn over, cook for a further 6-8 minutes or until no longer doughy. Add more flour to the skillet if it starts to get too dark.
  7. Serve the breakfast wraps hot with the soda bread and plenty of butter.

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Cedar Grilling Wraps