Mexican Egg Wrap Volumetrics Recipes

MEXICAN BREAKFAST WRAPS

Mexican Breakfast Wraps image

Have breakfast ready in just 20 minutes! Filled with scrambled eggs, cheese and tomato, these tasty wraps make a great Mexican breakfast or brunch.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

1 large green bell pepper, chopped (1 cup)
1 large onion, chopped (1 cup)
1 3/4 cups fat-free egg product (from two 8-oz cartons)
1/3 cup fat-free (skim) milk
1/8 teaspoon pepper
4 fat-free flour tortillas (8 to10 inch)
1/2 cup shredded fat-free Cheddar cheese (2 oz)
1/4 cup chopped tomato
1/4 cup chopped fresh cilantro

Steps:

Spray 10-inch skillet with cooking spray; heat over medium heat. Add bell pepper and onions; cover and cook 4 to 6 minutes, stirring occasionally, until tender.
In medium bowl, mix egg product, milk and pepper until well blended. Spray vegetables and skillet with cooking spray. Pour egg product mixture over vegetables; cook until set, occasionally stirring gently.
Meanwhile, heat tortillas as directed on package.
To serve, place warm tortillas on individual plates. Spoon scrambled egg mixture down center of each tortilla. Top each with cheese, tomato and cilantro. Roll up tortillas.

Nutrition Facts : Calories 200, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 5 g, Protein 20 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 6 g, TransFat 0 g

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