Scrambled Egg Wrap

10 15 445
Ingredients Minutes Calories
Prep Cook Servings
10 min 5 min 1
Scrambled Egg Wrap
Health Highlights
A high protein breakfast or to-go lunch option!


2 medium Egg (organic, free-run)
1 tbsp Almond milk, unsweetened (or milk of choice)
1 tbsp Extra virgin olive oil
1/4 medium pepper(s) Red bell pepper (remove stem and seeds and cut into thin long peices)
3 small mushroom(s) Button mushrooms (sliced)
1 medium tortilla(s) Wheat flour tortilla
1 tbsp Greek yogurt, plain, fat-free
1 tbsp Salsa, ready-to-serve
1 tsp Hot sauce (optional)
2 stalk(s) Green onion (chopped)


  1. In a bowl, whisk together the eggs and almond milk.
  2. Heat olive oil in a frying pan over medium heat. Once heated, add the pepper and mushrooms and saute for about 3 minutes. 
  3. Pour in the egg mixture and scramble with the vegetables using a spatula. Cook until the eggs are fluffy and cooked through, then set aside.
  4. Lay the wrap out on a large plate and spread the Greek yogurt down the center. Add the egg mixture, followed by the salsa, hot sauce, and green onions. 
  5. Fold the ends of the wrap and roll up.  


Alternative/ additional filling suggestions:

  • Shredded cheese, Goat cheese, crumbled feta, cream cheese, etc.
  • Avocado, red onion, minced garlic zucchini, quartered cherry tomatoes, chopped spinach or kale, sundried tomatoes, fresh herbs, etc.
  • Guacamole, hummus, sour cream, mayo, refried beans, etc.
  • Chopped ham, crumbled bacon, shredded chicken, ground turkey, pinto beans, stewed beans, etc.
  • Dried herbs and spices of choice

Nutrition Facts

Per Portion

Calories 445
Calories from fat 251
Calories from saturated fat 44
Total Fat 27.9 g
Saturated Fat 4.9 g
Trans Fat 0.1 g
Polyunsaturated Fat 4.8 g
Monounsaturated Fat 16.0 g
Cholesterol 382 mg
Sodium 609 mg
Potassium 532 mg
Total Carbohydrate 31 g
Dietary Fiber 3.8 g
Sugars 4.5 g
Protein 19.1 g

Dietary servings

Per Portion

Grain 1.4
Meat Alternative 1
Milk Alternative 0.1
Vegetables 1.7

Energy sources


Meal Type(s)