Southwest Breakfast Wraps

Name: Southwest Breakfast Wraps
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings.
Cuisine: Mexican Breakfast, Mexican Recipes
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

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

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

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 center of each tortilla; top with vegetable mixture. Fold bottom and sides of tortilla over filling, and roll up.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

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

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Originally published as Southwest Breakfast Wraps in Simple & Delicious August/September 2013

Reviews

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Average Rating:

SandraMcClure

Jan 9, 2015

My family prefers spicy food, which is probably the reason we found these so bland. Salt, pepper, minced fresh cilantro, cayenne and some picante sauce helped. Will make them again, just with the additions.
Cook_aholic

Nov 9, 2013

What an easy reminder. When I make a stir-fry in the evening, I sometimes make extra veggies and take a cup or so out to cool and store in the frig. Previously I always made a frittata with them in the morning but because I saw this I made wraps. Good idea.