Mexican Egg Wrap - Volumetrics

Name: Mexican Egg Wrap - Volumetrics
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 Wraps, 4 serving(s)
Ingredients: 2 slices Canadian bacon, chopped; 1/2 cup zucchini, shredded; 1/2 cup diced mixed mushrooms; 1/2 cup seeded green bell pepper, diced; 4 eggs; 4 egg whites; 1/4 teaspoon hot pepper sauce; 4 tortillas; 4 tablespoons cherry salsa; 4 tablespoons reduced-fat shredded Mexican blend cheese; 5 cherry tomatoes; 2 tablespoons chopped cilantro; 2 tablespoons chopped onions; 1 1/2 teaspoons jalapenos, seeded and finely chopped; 1 1/2 teaspoons lime juice

Submitted by MissyCakes

"From the Volumetrics eating plan - Barbara Rolls Customize to your liking"

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Ready In:: 25mins
Ingredients:: 15
Yields:: 4 Wraps
Serves:: 4

ingredients

2 slices Canadian bacon, chopped
¹⁄₂ cup zucchini, shredded
¹⁄₂ cup diced mixed mushrooms
¹⁄₂ cup seeded green bell pepper, diced
4 eggs
4 egg whites
¹⁄₄ teaspoon hot pepper sauce
4 tortillas
4 tablespoons cherry salsa
4 tablespoons reduced-fat shredded Mexican blend cheese
cherry salsa
5 cherry tomatoes
2 tablespoons chopped cilantro
2 tablespoons chopped onions
1 ¹⁄₂ teaspoons jalapenos, seeded and finely chopped
1 ¹⁄₂ teaspoons lime juice

directions

Lightly coat a nonstick skillet with cooking spray and heat over medium heat.
Saute the Canadian bacon for three of four minutes, until it is browned.
Add the zucchini, mushrooms and pepper, and saute for two minutes.
In a medium bowl, beat the eggs, egg whites, hot-pepper sauce. Pour the egg mixture into the pan and scramble with the bacon and vegetables. Cook stirring frequently , until the eggs are cooked to your liking.
Heat the tortillas by steaming them in the microwave in a moist paper towel for 20 to 30 seconds.
Divide the egg mixture among the tortillas and top with salsa and cheese.