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Scrambled Egg Wraps Recipe

Scrambled Egg Wraps Recipe

This tasty morning meal will fill your family up with protein and veggies. Try using flavored wraps to jazz things up. —Jane Shapton, Irvine, California
TOTAL TIME: Prep/Total Time: 20 min. YIELD:6 servings


  • 1 medium sweet red pepper, chopped
  • 1 medium green pepper, chopped
  • 2 teaspoons canola oil
  • 5 plum tomatoes, seeded and chopped
  • 6 eggs
  • 1/2 cup soy milk
  • 1/4 teaspoon salt
  • 6 flour tortillas (8 inches), warmed


  • 1. In a large nonstick skillet, saute peppers in oil until tender. Add tomatoes; saute 1-2 minutes longer.
  • 2. Meanwhile, in a large bowl, whisk the eggs, soy milk and salt. Reduce heat to medium; add egg mixture to skillet. Cook and stir until eggs are completely set. Spoon 2/3 cup mixture down the center of each tortilla; roll up. Yield: 6 servings.

Nutritional Facts

1 wrap equals 258 calories, 10 g fat (2 g saturated fat), 212 mg cholesterol, 427 mg sodium, 30 g carbohydrate, 1 g fiber, 12 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable, 1 fat.