Breakfast Tortilla Wrap
Good option for breakfast.
Yield
1 servingsPrep
10 minCook
5 minReady
15 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | slice |
turkey bacon
or regular bacon |
* |
| 1 | x | nonstick cooking spray | * |
| 2 | tablespoons |
green bell peppers
chopped, or red, or any color |
|
| ⅛ | teaspoon |
cumin
ground |
|
| ⅛ | teaspoon |
red pepper flakes
crushed, optional |
|
| ¼ | cup |
egg product
refrigerated or frozen, thawed, or 2 egg whites, slightly beaten, or 1 large egg |
* |
| 2 | tablespoons |
tomatoes
chopped |
|
| 3 | dash |
red hot pepper sauce
optional |
*
|
| 1 | whole |
flour tortillas, whole wheat
8-inch, warmed |
*
|
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
Directions
Prepare turkey bacon or bacon according to package directions; crumble and set aside.
Coat a medium nonstick skillet with nonstick cooking spray.
Heat skillet over medium heat; add sweet pepper, cumin, and, if desired, crushed red pepper.
Cook and stir until tender, about 3 minutes.
Add egg product or egg cook, without stirring, until mixture begins to set on the bottom and around edge.
With a spatula or large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath.
Continue cooking for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist.
Stir in tomato, bacon, and, if desired, hot pepper sauce.
Spoon onto tortilla; roll up.
Serve warm.
Comments
