Scrambled Egg Wraps Recipes

SCRAMBLED EGG WRAPS

Scrambled Egg Wraps image

This tasty morning meal will fill your family up with protein and veggies. Try using flavored wraps to jazz things up. -Jane Shapton, Irvine, California

Provided by Taste of Home

Categories Breakfast Brunch Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 medium sweet red pepper, chopped
1 medium green pepper, chopped
2 teaspoons canola oil
5 plum tomatoes, seeded and chopped
6 eggs
1/2 cup soy milk
1/4 teaspoon salt
6 flour tortillas (8 inches), warmed

Steps:

In a large nonstick skillet, saute peppers in oil until tender. Add tomatoes; saute 1-2 minutes longer. , Meanwhile, in a large bowl, whisk the eggs, soy milk and salt. Reduce heat to medium; add egg mixture to skillet. Cook and stir until eggs are completely set. Spoon 2/3 cup mixture down the center of each tortilla; roll up.

Nutrition Facts : Calories 258 calories, Fat 10g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 427mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges

SCRAMBLED EGG WRAP

Scrambled Egg Wrap image

I am saving this one for our next camping trip, but this is also a great recipe for a quick, filling breakfast or light lunch. This recipe is very versatile and you can add any herb or vegetable to the eggs or as a topping. Suggestion -green onions, hot sauce, tomatoes etc UPDATE: We made this recipe for breakfast while camping this summer and it was just amazing.

Provided by Deantini

Categories Breakfast

Time 25m

Yield 6 wraps, 6 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon vegetable oil
1 sweet red pepper, chopped
8 eggs
2 tablespoons 1% low-fat milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups cheddar cheese, shredded
6 tortillas, whole wheat, flax (or your preferred kind)

Steps:

In large skillet, heat oil over medium heat; cook red pepper until slightly softened, about 3 minutes.
Whisk together eggs, milk, salt and pepper; pour into pan and cook, drawing spatula across bottom of pan to form large soft curds, until eggs are thickened and moist but no liquid remains, about 4 minutes.
Sprinkle cheese down centre of each tortilla; spoon 1/3 cup (75 mL) of the egg mixture over cheese. Fold top and bottom of tortilla over filling; fold in sides to form rectangle. Place, seam side down, in skillet; fry, turning once, until tortillas are crisp and golden, about 4 minutes.

WW GREEK-INSPIRED SCRAMBLED EGG WRAPS

Ww Greek-Inspired Scrambled Egg Wraps image

I came up with this as an alternative to Mexican scramled egg wraps that I have tried. This recipe is packed full of veggies! If you find the veggie-egg ratio too heavy on the vegetables, just add more eggs! I use small (lite) wraps so this often makes 6 smaller wraps but if you use larger wraps it makes 4. Half this recipe is 10 Weight Watchers points.

Provided by Shuzbud

Categories Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

low-fat cooking spray
1/2 red onion
1 small zucchini
8 cherry tomatoes
1/4 cup black olives (1/4 cup once chopped- half a small can)
1/2 cup reduced-fat feta cheese (I sometimes omit this)
4 eggs
1 1/2-2 teaspoons Cavenders All Purpose Greek Seasoning
4 -6 flour tortillas

Steps:

Spray a non-stick skillet with a little cooking spray.
Finely dice the red onion and set aside.
Shred/ grate the zucchini and lay the flesh on a paper towel to soak up any moisture.
Quarter the cherry tomatoes, scrape out the seeds and finely dice the flesh. Lay the flesh on a paper towel also to soak up any moisture.
Finely chop the black olives and the feta cheese. Set both aside, separately.
Beat the eggs with the Cavenders Greek seasoning.
Saute the chopped onion in the non-stick skillet for 2 minutes over medium heat, stirring.
Add the zucchini, tomatoes and olives and cook for a further minute.
Add the beaten eggs and cook, still stirring, for 3-4 minutes or until done.
On each wrap, place some of the egg mixture and top it with feta cheese. Fold over the wrap and enjoy!

Nutrition Facts : Calories 382.8, Fat 16.3, SaturatedFat 4.6, Cholesterol 372, Sodium 656.3, Carbohydrate 39.6, Fiber 4.3, Sugar 6, Protein 19.3

FETA SCRAMBLED EGG WRAPS

Feta Scrambled Egg Wraps image

My daughter jokes that I am so predictable when it comes to dining out. I always order chicken souvlaki. So I thought, why not incorporate my favorite Greek dish into a breakfast wrap? It's healthy, tasty and easy to make.-Mary Jo Kempf, West Seneca, New York

Provided by Taste of Home

Categories Breakfast Brunch

Time 15m

Yield 4 servings.

Number Of Ingredients 4

Ingredients

1-1/2 cups Southwestern-style egg substitute
3/4 cup crumbled feta cheese
2 tablespoons sliced pepperoncini, chopped
4 whole wheat tortillas (8 inches), warmed

Steps:

Place a large nonstick skillet coated with cooking spray over medium heat. Pour in egg substitute; cook and stir until thickened and no liquid egg remains. Gently stir in cheese and pepperoncini; heat through. Serve in tortillas.

Nutrition Facts : Calories 239 calories, Fat 6g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 560mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

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