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Spice up your breakfast with this healthy, flavorful breakfast wrap.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Coat a medium nonstick skillet with cooking spray; heat skillet over medium heat. Add sweet pepper, cumin, and, if desired, crushed red pepper; cook and stir 3 minutes or until tender.

  • Pour in eggs. Cook over medium heat, without stirring, until eggs begin to set on bottom and around edges. Using a spatula or large spoon, lift and fold partially cooked eggs so that uncooked portion flows underneath. Continue cooking 2 to 3 minutes or until eggs are cooked through but still glossy and moist.

  • Spoon onto one 8-inch whole wheat flour tortilla. Top with tomato, crumbled bacon, and, if desired, hot pepper sauce and/or snipped fresh cilantro; roll up. If desired, serve with fresh salsa.


To warm the tortilla, wrap it in white paper towels and microwave 15 to 30 seconds or until softened. (Or preheat oven to 350°F. Wrap tortilla in foil and heat in oven 10 to 15 minutes or until warmed.)

Nutrition Facts

328 calories; 16 g total fat; 5 g saturated fat; 4 g polyunsaturated fat; 5 g monounsaturated fat; 380 mg cholesterol; 558 mg sodium. 284 mg potassium; 25 g carbohydrates; 4 g fiber; 4 g sugar; 20 g protein; 0 g trans fatty acid; 837 IU vitamin a; 26 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 53 mcg folate; 1 mcg vitamin b12; 144 mg calcium; 3 mg iron;


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