Southwest Breakfast Wraps Recipe

3.5 2 2
Southwest Breakfast Wraps Recipe
Southwest Breakfast Wraps Recipe photo by Taste of Home
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Southwest Breakfast Wraps Recipe

Read Reviews
3.5 2 2
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Southwest Breakfast Wraps in Simple & Delicious August/September 2013, p26

Nutritional 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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  • 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
  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.
Originally published as Southwest Breakfast Wraps in Simple & Delicious August/September 2013, p26

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Reviews forSouthwest Breakfast Wraps

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MY REVIEW
SandraMcClure User ID: 7924169 217353
Reviewed 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."

MY REVIEW
Cook_aholic User ID: 797539 188284
Reviewed 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."

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