- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 81.4
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 587.3 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 2.9 g
- Protein: 8.6 g
Toasted Whole Wheat Breakfast wrapSubmitted by: TRESSALA
IntroductionThis is my version of the low cal starbucks breakfast wrap that is so good but way too overpriced to eat everyday. It is so yummy and easy to make. I make the filling the night before and bring it to work to assemble This is my version of the low cal starbucks breakfast wrap that is so good but way too overpriced to eat everyday. It is so yummy and easy to make. I make the filling the night before and bring it to work to assemble
1/4 of a red pepper sliced thin
3 large egg whites
1 clove garlic minced
5-6 portabello mushrooms sliced thin
1 cup fresh spinach
salt and pepper to taste
3 Small Reduced Carb Whole Wheat Tortillas (I used Trader Joe's)
First coat a large skillet with cooking spray on medium heat, then add the garlic and saute until fragrant (about 2 min) Then add the mushrooms and red pepper and saute until tender (but still slightly crisp). Add the spinach on top and saute until wilted.
Meanwhile whisk your egg whites until they are a little frothy. When the veggies are pretty much done scoot them over to one half of the pan and spray the empty half with cooking spray. Pour the egg whites on the empty half of the pan and cook until firm and no longer runny. When the eggs are done mix together the eggs and the veggies add salt and pepper to taste and remove from the heat.
Put the tortillas on a baking sheet and put them in the oven to toast (about 3-5 min) once they are golden take them out and divide the egg mixture onto the tortillas, wrap up like a burrito and secure with toothpick. Place them on the baking sheet and put them back in the oven for another 1-2 mintues. Serve and enjoy!
Number of Servings: 3
Recipe submitted by SparkPeople user TRESSALA.