Southwest Breakfast Wraps

AuthorGeo FoodsCategory

Ingredients

  1 tablespoon olive oil
  1 medium red onion, chopped
  1/2 cup sliced fresh mushrooms
  1 small green pepper, finely chopped
 1 small sweet red pepper, finely chopped
 1 jalapeno pepper, seeded and finely chopped
  1 can (4 ounces) chopped green chilies
 1 garlic clove, minced
  8 large egg whites
 1/4 cup shredded reduced-fat Mexican cheese blend
 4 whole wheat tortillas (8 inches), warmed

Preparation

1

In a large nonstick skillet, heat oil over medium-high heat. Add onion, mushrooms, peppers, chilies and garlic; cook and stir until peppers are crisp-tender. Remove from pan and keep warm. In a small bowl, whisk egg whites and cheese until blended. Add egg white mixture to pan; cook and stir over medium heat until egg whites begin to set and no liquid egg remains. Spoon egg white mixture across centre of each tortilla; top with vegetable mixture. Fold bottom and sides of tortilla over filling, and roll up.

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Ingredients

  1 tablespoon olive oil
  1 medium red onion, chopped
  1/2 cup sliced fresh mushrooms
  1 small green pepper, finely chopped
 1 small sweet red pepper, finely chopped
 1 jalapeno pepper, seeded and finely chopped
  1 can (4 ounces) chopped green chilies
 1 garlic clove, minced
  8 large egg whites
 1/4 cup shredded reduced-fat Mexican cheese blend
 4 whole wheat tortillas (8 inches), warmed

Directions

1

In a large nonstick skillet, heat oil over medium-high heat. Add onion, mushrooms, peppers, chilies and garlic; cook and stir until peppers are crisp-tender. Remove from pan and keep warm. In a small bowl, whisk egg whites and cheese until blended. Add egg white mixture to pan; cook and stir over medium heat until egg whites begin to set and no liquid egg remains. Spoon egg white mixture across centre of each tortilla; top with vegetable mixture. Fold bottom and sides of tortilla over filling, and roll up.

Southwest Breakfast Wraps

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