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.
