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Mexican Breakfast Wraps

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Mexican Breakfast Wraps
  • Prep 20 min
  • Total 20 min
  • Servings 4
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Go guiltless! Using fat-free egg product, flour tortillas and Cheddar cheese instead of their full-fat cousins set this recipe apart.
Sep 9, 2014

Ingredients

  • 1 cup (250 mL) chopped green pepper
  • 1 cup (250 mL) chopped onion
  • 1 3/4 cups (425 mL) fat-free egg product
  • 1/3 cup (75 mL) skim milk
  • 1/2 tsp (2 mL) salt
  • 1/8 tsp (.5 mL) pepper
  • 1/2 pkg (8 large) Old El Paso* Smart Fiesta* made with Whole Grain Tortillas
  • 1/2 cup (125 mL) shredded reduced fat Cheddar cheese
  • 1/4 cup (50 mL) Old El Paso* Thick N' Chunky Salsa

Steps

  • 1
    Spray large skillet with nonstick cooking spray; heat over medium heat. Add bell pepper and onions; cover and cook 4 to 6 minutes, stirring occasionally, until tender.
  • 2
    In medium bowl, mix egg product, milk, salt and pepper until well blended. Spray vegetables and skillet with nonstick cooking spray. Pour egg product mixture over vegetables; cook until set, occasionally stirring gently.
  • 3
    Meanwhile, heat tortillas as directed on package.
  • 4
    To serve, place warm tortillas on individual plates. Spoon scrambled egg mixture down centre of each tortilla. Top each with cheese and salsa. Roll up tortillas.

Expert Tips

  • Tip 1
    Tip : Choline, a vitamin-like substance, is necessary to make a neurotransmitter called acetylcholine, which helps send nerve impulses from cell to cell. Eggs are a source of choline.

Nutrition Information

240 Calories, 5g Total Fat, 18g Protein, 31g Total Carbs, 6g Sugars

Nutrition Facts

Serving Size: 4 servings
Calories
240
Total Fat
5g
Saturated Fat
3g
Trans Fat
0g
Cholesterol
10mg
Sodium
920mg
Total Carbs
31g
Dietary Fiber
4g
Sugars
6g
Protein
18g
% Daily Value*:
Vitamin A
8
8%
Vitamin C
25
25%
Calcium
35
35%
Iron
25
25%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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