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Southwest Breakfast Wraps Recipe

Southwest Breakfast Wraps Recipe

I always thought eating healthy wouldn't be as enjoyable as eating whatever I wanted. This recipe proved me wrong; healthy ingredients taste wonderful and are just as mouthwatering without the extra calories. —Nicole Hackley, Culbertson, Montana
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 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 egg whites
  • 1/4 cup shredded reduced-fat Mexican cheese blend
  • 4 whole wheat tortillas (8 inches), warmed


  • 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.
  • 2. 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.
  • 3. Spoon egg white mixture across center of each tortilla; top with vegetable mixture. Fold bottom and sides of tortilla over filling and roll up. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1 wrap equals 254 calories, 8 g fat (1 g saturated fat), 5 mg cholesterol, 446 mg sodium, 29 g carbohydrate, 4 g fiber, 14 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable, 1 fat.