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)
Instructions
In a bowl, whisk together the eggs and almond milk.
Heat olive oil in a frying pan over medium heat. Once heated, add the pepper and mushrooms and saute for about 3 minutes.
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.
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.
Fold the ends of the wrap and roll up.
Notes:
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.
