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BREAKFAST TORTILLA WRAP

This hearty breakfast sandwich combines fluffy scrambled eggs, Canadian bacon, hash browns, red bell pepper for color, and a bit of cheese for flair. It makes an easy meal for busy people on the go.


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Ingredients


  • Egg substitute equivalent to 2 eggs
  • 1/8 teaspoon black pepper
  • 4 6–inch corn tortillas
  • 1 cup frozen fat–free shredded potato (about 3 ounces)
  • 1/2 medium red bell pepper, diced
  • 1/4 cup chopped Canadian bacon (about 1 ounce)
  • 1/8 teaspoon black pepper
  • Vegetable oil spray
  • 1 ounce fat–free or reduced–fat Cheddar cheese, shredded

Serves:

4 people

Dietary Exchanges:

1 starch, 1 very lean meat

    Nutrition Analysis (per serving)
  • 110 Calories
  • 0.5 g Total Fat
  • 0.0 g Saturated Fat
  • 0.0 g Trans Fat
  • 0.0 g Polyunsaturated Fat
  • 0.0 g Monounsaturated Fat
  • 5 mg Cholestrol
  • 264 mg Sodium
  • 18 g Carbohydrates
  • 2 g Fiber
  • 1 g Sugar
  • 9 g Protein

Cooking Instructions

Preheat the oven to 400°F.


In a large bowl, stir together the bell pepper, onion, beans, undrained tomatoes, and salsa.


Lightly spray a 9–inch square baking pan with vegetable oil spray. Spoon 1 cup bell pepper mixture into the pan. Arrange 4 tortillas in the pan, overlapping as necessary. Spoon half the remaining sauce over the tortillas. Top with 1/2 cup cheese. Repeat.


Lightly spray a sheet of aluminum foil with vegetable oil spray. Cover the pan with the foil, lightly sprayed side down, to prevent the cheese from sticking.


Bake for 30 minutes. Remove the foil. Bake for 5 minutes, or until hot and bubbly. Let stand for 5 minutes. Sprinkle with red pepper flakes and cilantro. Cut into 4 squares.