Breakfast Tortilla Wrap

Turkey bacon, refrigerated egg product, and a whole wheat tortilla make for an extra-lean, extra-delicious breakfast sandwich.

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  • 1 slice turkey bacon
  • Nonstick cooking spray
  • 2 tablespoons chopped green sweet pepper
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon crushed red pepper (optional)
  • 1/4 cup refrigerated or frozen egg product, thawed, or 2 egg whites, slightly beaten
  • 2 tablespoons chopped tomato
  • 3 dashes bottled hot pepper sauce (optional)
  • 1 8 inch whole wheat tortilla, warmed*
Prepare turkey bacon according to package directions; crumble and set aside.
Coat a medium nonstick skillet with nonstick cooking spray. Heat skillet over medium heat; add sweet pepper, cumin, and, if desired, crushed red pepper. Cook and stir until tender, about 3 minutes. Add egg product; cook, without stirring, until mixture begins to set on the bottom and around edge. With a spatula or large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist.
Stir in tomato, bacon, and, if desired, hot pepper sauce. Spoon onto tortilla; roll up.


  • *

    To warm a tortilla, wrap it in white microwave-safe paper towels; microwave on high for 15 to 30 seconds or until softened. (Or preheat oven to 350 degrees F. Wrap tortilla in foil. Heat in the oven for 10 to 15 minutes or until warmed.)

nutrition information

Per Serving: cal. (kcal) 209, Fat, total (g) 5, chol. (mg) 10, sat. fat (g) 1, carb. (g) 29, fiber (g) 3, pro. (g) 12, sodium (mg) 687, Percent Daily Values are based on a 2,000 calorie diet
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