Mexican Breakfast Wraps

Mexican breakfast wraps
  • Medium
  • 20 Minutes
  • Eggs
  • Serves 4
  • Sandwiches & Wraps
Go guiltless! Using fat-free egg product, flour tortillas and Cheddar cheese instead of their full-fat cousins set this recipe apart.


  • 1 cup (250 mL) chopped green pepper
  • 1 cup (250 mL) chopped onion
  • 1 3/4 cups (425 mL) fat-free egg product
  • 1/3 cup (75 mL) skim milk
  • 1/2 tsp (2 mL) salt
  • 1/8 tsp (.5 mL) pepper
  • 1/2 pkg (8 large) Old El PasoTM Smart FiestaTM made with Whole Grain Tortillas
  • 1/2 cup (125 mL) shredded reduced fat Cheddar cheese
  • 1/4 cup (50 mL) Old El PasoTM Thick N' Chunky Salsa


  • Spray large skillet with nonstick cooking spray; heat over medium heat. Add bell pepper and onions; cover and cook 4 to 6 minutes, stirring occasionally, until tender.
  • In medium bowl, mix egg product, milk, salt and pepper until well blended. Spray vegetables and skillet with nonstick cooking spray. Pour egg product mixture over vegetables; cook until set, occasionally stirring gently.
  • Meanwhile, heat tortillas as directed on package.
  • To serve, place warm tortillas on individual plates. Spoon scrambled egg mixture down centre of each tortilla. Top each with cheese and salsa. Roll up tortillas.

Expert Tips

  • Tip : Choline, a vitamin-like substance, is necessary to make a neurotransmitter called acetylcholine, which helps send nerve impulses from cell to cell. Eggs are a source of choline.