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Omelet Tortilla Wrap

 Omelet Tortilla Wrap
“Here’s a hearty, better-for-you breakfast that can be eaten right out of hand. Kids just love it.” Ingrid Parker - Hattiesburg, Mississippi
1 ServingsPrep/Total Time: 25 min.


  • 1 egg
  • 2 egg whites
  • 2 tablespoons finely chopped fully cooked lean ham
  • 1 green onion, thinly sliced
  • 1 tablespoon chopped sweet red pepper
  • 1 tablespoon fat-free milk
  • 2 teaspoons chopped seeded jalapeno pepper
  • 1/8 teaspoon pepper
  • Dash hot pepper sauce, optional
  • 2 tablespoons shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
  • 1 whole wheat tortilla (8 inches), warmed


  • In a small bowl, whisk the egg, egg whites, ham, onion, red pepper,
  • milk, jalapeno, pepper and pepper sauce if desired. Coat a small
  • nonstick skillet with cooking spray and place over medium heat. Add
  • egg mixture to skillet (mixture should set immediately at edges).
  • As eggs set, push cooked edges toward the center, letting uncooked
  • portion flow underneath. When the eggs are set, remove from the
  • heat; sprinkle with cheese. Slide omelet onto tortilla; roll up
  • tightly. Yield: 1 serving.
Nutritional Facts: 1 wrap equals 322 calories,

2 of 2

Omelet Tortilla Wrap (continued)

Nutritional Facts: 12 g fat (4 g saturated fat), 229 mg cholesterol, 701 mg sodium, 26 g carbohydrate, 3 g fiber, 25 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.