Mexican Egg Wrap

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 252.7
  • Total Fat: 9.6 g
  • Cholesterol: 222.8 mg
  • Sodium: 625.6 mg
  • Total Carbs: 22.3 g
  • Dietary Fiber: 2.1 g
  • Protein: 18.4 g

View full nutritional breakdown of Mexican Egg Wrap calories by ingredient
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Number of Servings: 4


    * Canadian Bacon, 2 slices (6 per 6-oz pkg.)
    * Zucchini, 0.5 cup, mashed
    * Mushrooms, fresh, 0.5 cup pieces
    * Green Peppers (bell peppers), 0.5 cup, chopped
    * Egg, fresh, 4 large
    * egg white, fresh, 4 large
    * Hot Pepper Sauce, 0.25 tsp
    * Salt, 1 dash
    * Flour Tortillas, 4 tortilla, medium (approx 6" dia)
    * Salsa, 4 tbsp
    * *Kraft Shredded 2% Mexican Four Cheese blend, 0.25 cup


Lightly coat a nonstick skillet with cooking spray and heat over medium heat. Saute the Canadian bacon for 3 or 4 minutes, until it is browned. Add the zucchini, mushrooms, and bell pepper, and saute for 2 minutes.

In a medium bowl, beat the eggs, egg whites, hot-pepper sauce, and salt. Pour the egg mixture into the pan and scramble with the bacon and vegetables. Cook, stirring frequently, until the eggs are cooked to your liking.

Heat the tortillas by steaming them in the microwave in moist paper towels for 20 to 30 seconds.

Divide the egg mixture among the tortillas and top with the salsa and cheese. Fold the tortillas in half and serve.

Yield: 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user EUMENIDES_K.

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