Garden Breakfast Wrap

Wraps are so versatile and portable, too.

December 21, 2010

Serves: 4
Prep: 3 min
Cook: 5 min
Total: 8 min

4 spinach-flavored flour tortillas (12" diameter)
2 teaspoons trans-fat-free spread
4 eggs, beaten
4 egg whites, beaten
1/2 cup (2 ounces) crumbled reduced-fat lemon, garlic, and herb feta cheese or 1/4 cup (1 ounce) grated Parmesan cheese
4 cups (4 ounces) baby arugula or baby spinach
Hot-pepper sauce


1. Preheat a grill pan over medium-high heat. Lightly toast 1 tortilla in the pan about 20 seconds, flip, and cook 10 seconds longer. Set aside on a plate and cover with a slightly damp paper towel. Repeat with the remaining tortillas.

2. Melt the trans-fat-free spread in a large nonstick skillet over medium heat. Pour in the eggs, egg whites, and cheese. Cook, stirring, for 2 minutes. Add the greens. Continue cooking, stirring, for about 1 minute longer, or until the eggs are set and the greens are wilted.

3. Mound one-quarter of the mixture on the bottom half of 1 tortilla, flap up the 2 sides, and roll into a tube. Repeat with the remaining tortillas and filling. Cut the wraps diagonally in half and serve with hot-pepper sauce, if desired.

Recipe Tip
If you can't find spinach tortillas, replace them with 100 percent whole-wheat tortillas.

Nutritional Facts per serving
Calories   515.9 cal
Fat   16.9 g
Saturated fat   5.1 g
Cholesterol   215.7 mg
Sodium   900.2 mg
Carbohydrates   66.8 g
Total sugars   1 g
Dietary fiber   4.5 g
Protein   23.5 g

Recipe courtesy of the Rodale Recipe Finder.