Scrambled Egg Wrap

10 10 445
Ingredients Minutes Calories
Prep Cook Servings
5 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
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.  

Nutrition Facts

Per Portion

Calories 445
Calories from fat 250
Calories from saturated fat 44
Total Fat 27.8 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 610 mg
Potassium 536 mg
Total Carbohydrate 31 g
Dietary Fiber 3.8 g
Sugars 4.5 g
Protein 18.9 g

Dietary servings

Per Portion

Grain 1.4
Meat Alternative 1
Milk Alternative 0.1
Vegetables 1.7

Energy sources


Meal Type(s)