Feta Scrambled Egg Wraps Recipe

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Feta Scrambled Egg Wraps Recipe photo by Taste of Home

Feta Scrambled Egg Wraps Recipe

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My daughter jokes that I am so predictable when it comes to dining out. I always order chicken souvlaki. So I thought, why not incorporate my favorite Greek dish into a breakfast wrap? It's healthy, tasty and easy to make.—Mary Jo Kempf, West Seneca, New York

Featured In: 21 Breakfast Sandwiches Ready in 30 Minutes

MAKES:

4 servings

TOTAL TIME:

Prep/Total Time: 15 min.

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VERIFIED BY Taste of Home Test Kitchen

Quick Diabetic Exchange

MAKES:

4 servings

TOTAL TIME:

Prep/Total Time: 15 min.

Ingredients

1-1/2 cups Southwestern-style egg substitute
3/4 cup crumbled feta cheese
2 tablespoons sliced pepperoncini, chopped
4 whole wheat tortillas (8 inches), warmed

Directions

Place a large nonstick skillet coated with cooking spray over medium heat. Pour in egg substitute; cook and stir until thickened and no liquid egg remains. Gently stir in cheese and pepperoncini; heat through. Serve in tortillas. Yield: 4 servings.

Originally published as Feta Scrambled Egg Wraps in Healthy Cooking Annual Recipes Annual 2015, p73

Nutritional Facts

1 wrap: 239 calories, 6g fat (2g saturated fat), 11mg cholesterol, 560mg sodium, 24g carbohydrate (3g sugars, 3g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch.

Ingredients
Directions

1-1/2 cups Southwestern-style egg substitute
3/4 cup crumbled feta cheese
2 tablespoons sliced pepperoncini, chopped
4 whole wheat tortillas (8 inches), warmed

Place a large nonstick skillet coated with cooking spray over medium heat. Pour in egg substitute; cook and stir until thickened and no liquid egg remains. Gently stir in cheese and pepperoncini; heat through. Serve in tortillas. Yield: 4 servings.

Originally published as Feta Scrambled Egg Wraps in Healthy Cooking Annual Recipes Annual 2015, p73

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