Awhile back, I posted about and tried to make "dan bing," a Chinese breakfast treat consisting of a crepe-and-egg arrangement. You cook the egg right on the crepe, roll it up, slice into bite size sections, dip in sauce and enjoy!
The crepe -- approximately an egg roll wrapper -- is very tricky to make from scratch. I managed only indifferent success on my first try. I looked for a commercially-made version, but the groceries around here don't stock egg roll wrappers. (Spring roll wrappers, you can find everywhere -- they don't work so well for this.)
What you can find in grocery stores all over in Indiana are tortillas. While a flour tortilla is thicker than the original dan bing crepe, it turned out to be a fair substitute -- cooked in a little oil, flipped over and the well-scrambled egg-and-stuff poured on (and chased back as it spills over), then flipped again once the egg is set enough. I tried rolling up the end result around a strip of bacon and that works, too. The soy-and-sesame-oil seasoning of the original works fine, or you could try all manner of other tasty variations.