Veggie Breakfast Wrap

Packed with protein, antioxidants and fiber, this breakfast will sustain your energy and your hunger all morning. A light egg mixture featuring veggies you have on hand (such as spinach, mushrooms, fresh herbs and scallions) is wrapped in a Low Net Carb or whole grain toasted tortilla and served with your choice of sauce.





Serves: 2

Serving Size: 1 wrap per serving

  • 2 tsp olive oil or other vegetable oil
  • 1 cup sliced mushrooms
  • 2 eggs
  • ½ cup egg white or egg substitute
  • 1 cup spinach or other greens (firmly packed)
  • 2 tbsp chopped scallions or other onion
  • 1 nonstick cooking spray
  • 2 whole wheat, low-carb flour tortillas, such as La Tortilla Factory
  • 2tbsp salsa


  1. Add olive oil to the skillet over medium heat. Add mushrooms and sauté until nicely brown at edges (about 3 minutes), set aside.
  2. Beat eggs with egg whites or egg substitute in medium sized bowl, using a mixer or by hand, until blended. Stir in shredded spinach and scallions. You could also add fresh or dried herbs such as basil or parsley for more flavor.
  3. Begin heating medium/large nonstick skillet over medium-low heat. Coat pan generously with cooking spray. Pour in egg mixture and continue to scramble the mixture as it cooks using a spatula. When eggs are cooked to your liking, turn off the heat and stir in mushrooms.
  4. Spread half of the egg mixture down the center of each tortilla. Top each with 1 tablespoon fresh salsa or other sauce of your choice. Garnish with additional toppings like avocado slices, bell pepper or tomato if desired, then roll it up to make a wrap.

Nutrition Facts

Calories 210
Total Fat 12 g
    Saturated Fat 2.2 g
    Trans Fat 0.0 g
    Polyunsaturated Fat 0.0 g
    Monounsaturated Fat 0.0 g
Cholesterol 185 mg
Sodium 450 mg
Potassium 420 mg
Total Carbohydrate 14 g
    Dietary Fiber 9 g
    Sugars 2 g
    Added Sugar 0 g
Protein 20 g
Phosphorus 190 mg