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Mexican Breakfast Wraps

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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Have breakfast ready in just 20 minutes! Filled with scrambled eggs, cheese and tomato, these tasty wraps make a great Mexican breakfast or brunch.

Mexican Breakfast Wraps

  • Prep Time 20 min
  • Total 20 min
  • Servings 4
  • Ingredients 9
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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

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    Meanwhile, heat tortillas as directed on package.
  • Step 
    4
    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

200 Calories
0g Total Fat
20g Protein
29g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
670mg
28%
Potassium
390mg
11%
Total Carbohydrate
29g
10%
Dietary Fiber
5g
21%
Sugars
6g
Protein
20g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
30%
30%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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